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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!

Course Main Course, Side Dish
Cuisine American
Keyword easy vegan main, easy vegan roast, holiday main, pressure cooker, tempeh roast, vegan holiday main, vegan roast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 5
Author Lauren McNeill


  • 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


  1. Slice each block of tempeh in half, then slice the halves into triangles so you're left with 8 triangles of tempeh.

  2. Brown tempeh for 2-3 minutes on each side.

  3. Once browned, add all ingredients into the pressure cooker. Set to cook on high pressure for 7 minutes.

  4. Once time is done, do a quick release. Serve and enjoy!