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Slow-Cooked Tempeh Meatloaf
A slow-cooked American tempeh meatloaf with russet potatoes, collard greens and green beans, finished with hot sauce, brown sugar and smoked paprika, served over mashed potatoes.
Ingredients
Instructions
Crumble the tempeh and season it, then stir-fry over medium-high heat until browned, about 7 minutes.
Add the russet potatoes, collard greens and green beans, cooking until softened, about 7 minutes.
Stir in the hot sauce, brown sugar and smoked paprika for 3 minutes.
Boil and mash the potatoes separately, keeping them warm.
Let the tempeh simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
