This easy vegan tempeh roast is the perfect main for your holiday dinner table. I’ve seen some vegan roast recipes floating around the internet recently, but I haven’t come across one cooked in a pressure cooker. Cue this easy vegan tempeh roast, which comes together in 25 minutes flat. Whether you’re having company over last minute or just forgot to prepare something ahead of time, I know this tempeh roast will become a holiday staple for you.
The best part? The vegetables and tempeh are cooked at the same time, meaning you’re getting a two for one deal. I love relying on one-pan (or one-pot!) meals around the holidays, because it means that there’s less part of the recipe to keep track of, the meal comes together quicker, and there’s less clean up. Of course, you can make this tempeh roast in the oven if you don’t own a pressure cooker, it’ll just take a bit longer. I haven’t tried it myself, but I’d recommend 30-45 minutes at 450 F.
I’ve tried many vegan roast options over the years, and while some can be good, others are… less than fantastic. I decided to develop my own this year, because I figured it couldn’t be too hard, and I was right! Full disclosure- I got the idea for a tempeh roast from From my Bowl and was inspired to make my own pressure cooker version!
You can serve this vegan roast as is, or choose to add a mushroom gravy to elevate the flavors even more. Either way, I know you’ll love this easy vegan tempeh roast!
Easy Vegan Tempeh Roast
This easy vegan tempeh roast is the perfect main to any holiday meal! The best part? It comes together in less than 25 minutes in a pressure cooker!
- 2 packages tempeh Sliced into quartered triangles
- 4 large carrots batoned
- 6 stalks celery chopped into thirds
- 2 large yellow potatoes diced
- 2 small yellow onions sliced
- 6 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 4 cups low sodium vegetable stock
- 4 tbsp soy sauce
- 1 tsp salt
- 2 tsp ground pepper
Slice each block of tempeh in half, then slice the halves into triangles so you're left with 8 triangles of tempeh.
Brown tempeh for 2-3 minutes on each side.
Once browned, add all ingredients into the pressure cooker. Set to cook on high pressure for 7 minutes.
Once time is done, do a quick release. Serve and enjoy!
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Want easy, fuss-free, delicious and nutritious recipes to enjoy over the holidays? Check out my Everyday Vegan Soups Ebook!