Tempeh Cutlets with Savory Mushroom Gravy

Natural Grocers

    45 Minutes

    2 to 3 servings

    Vegans can feel the love at Thanksgiving, too with this mmm…tempting main course dish.


  • 1 8-ounce package of tempeh
  • 1 tablespoon nutritional yeast
  • 1 tablespoon arrowroot powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 medium onion diced
  • 2 to 4 tablespoons olive oil or coconut oil
  • 1 8-ounce of cremini mushrooms, sliced
  • 4 cloves garlic minced
  • 1¼ cup vegetable broth
  • 2 tablespoons soy sauce, tamari or coconut aminos
  • 1 tablespoon white miso
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 to 3 teaspoons arrowroot powder
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  1. Preheat oven to 200°F.
  2. Cut tempeh block in half widthwise, and then cut each half diagonally to make four triangles. Cut each triangle piece in half horizontally (like you would halve a burger bun) to make eight thin triangles.
  3. Mix the nutritional yeast, arrowroot powder, garlic powder, salt and pepper in a shallow bowl.
  4. Dredge each piece of tempeh in the mixture to thoroughly coat then set aside.
  5. Heat one tablespoon of olive oil or coconut oil in a large skillet over medium heat.
  6. Add the tempeh slices and cook for 2 to 4 minutes on each side, until nicely browned. You may need to sauté the tempeh in batches to avoid overcrowding, adding more oil as necessary.
  7. Once browned on both sides, transfer to the oven to keep warm while you make the gravy.
  8. Wipe the skillet out with a paper towel, return it to the stove and add another tablespoon of oil.
  9. Add the onions, sauté until they are just starting to soften then add the mushrooms and cook until the mushrooms are soft. About 10 minutes.
  10. While the veggie mixture cooks, whisk together the broth, soy sauce and miso, set aside.
  11. Add the garlic and herbs to the mushrooms and onions and sauté 2 more minutes until fragrant.
  12. Add the broth mixture and simmer for a few minutes or until the mixture has thickened slightly.
  13. Combine 1 to 3 teaspoons of arrowroot powder in a small bowl with a tablespoon of broth or water and add it to the gravy to thicken. Use the larger amount for more thickening power.
  14. Serve the tempeh cutlets with a drizzle of gravy and fresh ground black pepper.
  15. Pass the remaining gravy.

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