A Savory Tempeh Roast That Is Both Vegan and Gluten-Free

What kind of recipe is it?

The Vegan and Gluten-Free Tempeh Roast is a hearty and flavorful dish that showcases the nutritional benefits of tempeh, a fermented soybean product rich in protein and probiotics.

This roast is perfect for those seeking plant-based, allergen-friendly meal options, particularly vegans and individuals with gluten intolerances.

With its savory blend of spices and herbs, it offers a satisfying alternative to traditional roasts while being easy to prepare.

Ideal for gatherings or family dinners, it’s a delicious way to impress guests while nourishing your body.

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Ingredients

Ingredient	Quantity
Tempeh	8 oz (227 g)
Olive oil	2 tablespoons
Garlic (minced)	4 cloves
Onion (diced)	1 medium
Carrot (diced)	1 medium
Celery (diced)	2 stalks
Fresh spinach (packed)	2 cups
Ground cumin	1 teaspoon
Smoked paprika	1 teaspoon
Dried thyme	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Gluten-free breadcrumbs	½ cup
Nutritional yeast	3 tablespoons
Vegetable broth	½ cup
Fresh parsley (chopped)	¼ cup
Lemon juice	1 tablespoon

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and adjust the oven rack to the middle position. Line a baking dish (approximately 20 cm x 20 cm or 8 in x 8 in) with parchment paper to prevent sticking.
In a medium skillet over medium heat, add 2 tablespoons of olive oil. Allow it to heat for about 1 minute until shimmering but not smoking.
Add 1 medium diced onion, 2 stalks of diced celery, and 1 medium diced carrot to the skillet. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent, stirring occasionally.
Add 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper to the skillet. Stir the mixture for 1–2 minutes until spices are fragrant.
Incorporate 2 cups of packed fresh spinach into the skillet. Cook for an additional 2–3 minutes until the spinach wilts, stirring occasionally. Remove the skillet from heat and let it cool for a few minutes.
In a large mixing bowl, crumble 227 g of tempeh and add the sautéed vegetable mixture, ½ cup of gluten-free breadcrumbs, 3 tablespoons of nutritional yeast, and 125 ml (½ cup) of vegetable broth. Mix well until all ingredients are combined, maintaining a slightly chunky texture.
Transfer the mixture to the prepared baking dish, pressing it down firmly to form an even layer. Drizzle with 1 tablespoon of lemon juice and sprinkle with ¼ cup of chopped fresh parsley on top.
Place the baking dish in the preheated oven and roast for 30–35 minutes. The tempeh roast should be golden brown on top and slightly firm to the touch.
Remove the dish from the oven and allow it to cool for 10 minutes before slicing to serve.

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Variations

Mushroom & Walnut Delight: Swap 1 cup of crumbled tempeh for 1 cup of finely chopped mushrooms and 100 g (3.5 oz) of chopped walnuts for a rich, earthy flavor.
Mediterranean Herb Mix: Add 1 teaspoon of dried oregano and substitute the spinach with 1 cup of sun-dried tomatoes for a vibrant Mediterranean twist.
Spicy Southwest Roast: Incorporate 1 teaspoon of chili powder and replace smoked paprika with 1 teaspoon of cayenne pepper for a kick of heat that’s full of flavor.
Stuffed Bell Peppers: Use the tempeh mixture to fill halved bell peppers instead of a baking dish, baking for 25–30 minutes to create a colorful and individual serving option.

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Tips on plating and presentation

When it comes to plating your vegan and gluten-free tempeh roast, I recommend considering the overall aesthetic to make your dish truly appetizing.

Use a clean, white plate to allow the colors to pop. Arrange the slices neatly, and add a drizzle of sauce for flair.

Garnish with fresh herbs or a sprinkle of seeds—they’ll elevate the presentation and make it visually stunning!

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What other dishes can I pair it with?

Pairing your vegan and gluten-free tempeh roast with the right side dishes can elevate the entire meal experience.

I love serving it alongside a hearty quinoa salad, roasted seasonal vegetables, or creamy mashed potatoes made with plant-based milk.

You might also try a zesty coleslaw or a revitalizing cucumber salad for a contrast in textures and flavors.

Enjoy experimenting!

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What drinks can I pair it with?

What drinks go best with a vegan and gluten-free tempeh roast?

I love pairing mine with a crisp, fruity white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

For non-alcoholic options, a sparkling water with a splash of lemon or a revitalizing herbal iced tea swerves in perfectly.

These choices really enhance the roast’s savory flavors and elevate the entire meal experience!

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Frequently Asked Questions

How Should I Store Leftovers From the Tempeh Roast?

I store leftovers in an airtight container and refrigerate them. They usually last up to five days. When I’m ready to enjoy them again, I reheat in the oven for best flavor and texture.

Can I Freeze the Roasted Tempeh for Later Use?

Absolutely, I freeze my roasted tempeh for later use. I wrap it tightly in foil or place it in an airtight container. It keeps well for a few months, maintaining its flavor and texture.

Is Tempeh a Healthy Protein Source for Vegans?

Absolutely, I believe tempeh’s a fantastic protein source for vegans. It’s packed with nutrients, fiber, and probiotics, which support digestion. Plus, its versatility makes it easy to incorporate into various dishes. I love using it!

How Long Does It Take to Marinate Tempeh?

Marinating tempeh usually takes about 30 minutes to an hour for best flavor. I’ve found that the longer I let it soak, the richer the taste, so sometimes I’ll leave it overnight in the fridge.

Can I Use Store-Bought Tempeh Instead of Homemade?

Absolutely, I use store-bought tempeh all the time! It’s convenient and saves me a lot of time. Just check the ingredients to verify it fits your dietary needs—easy peasy!