Slow-Cooked Tempeh Meatloaf

Name: Slow-Cooked Tempeh Meatloaf
Prep time: 19 min
Cook time: 30 min
Total time: 49 min
Yield: 4 servings
Cuisine: American
Ingredients: 400g tempeh; 1 cup russet potatoes; 150g collard greens; 1/2 cup green beans; 4 servings mashed potatoes; 2 tsp hot sauce; 1 tsp brown sugar; 2 tsp smoked paprika; 2 tbsp olive oil; to taste salt and black pepper

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.

Total time

49 min

Prep

19 min

Cook

30 min

Difficulty

easy

Cuisine

American

comfortone-potveganvegetarian

Ingredients

400gtempeh

1 cuprusset potatoes

150gcollard greens

1/2 cupgreen beans

4 servingsmashed potatoes

2 tsphot sauce

1 tspbrown sugar

2 tspsmoked paprika

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

346

Protein

23.7g

Fat

18.9g

Carbs

26.7g

Fiber

9.2g

Sodium

93mg

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