Salisbury Tempeh

Salisbury Tempeh Recipe

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Jodie Scales


A great Holiday or anytime meal.


★★★★★ 1 vote

2 or 4
30 Min
45 Min



  • 1/2 c
  • 2 Tbsp
  • 2 c
    onion soup broth (2 tablespoons powdered onion soup + 2 cups water)
  • 1 tsp
    fresh ground pepper
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    sea salt
  • 1/4 tsp
  • 2 Tbsp
    margarine or oil
  • 1 Tbsp
  • pinch
  • 1/2 tsp
    vegan worcestershire sauce

  • 1
    (8 ounce) package multi-grain tempeh
  • 1/2 c
  • 2 Tbsp
    bragg's or soy sauce
  • 1 c
    button(white) mushrooms, sliced
  • ·
    sprinkle garlic powder over mushrooms

How to Make Salisbury Tempeh


  1. 1. For gravy, mix water and flour well; set aside. In sauce pan, heat (on high medium) all other gravy ingredients. When it starts to boil, slowly add flour mixture. Stir until thickens, and set aside.

    2. Cut tempeh down the middle so it looks like you have 2 playing cards, then cut into 4 squares and then into triangles. Put 1/2 cup water and Bragg's or soy sauce in medium fry pan.

    3. On medium high heat, fry tempeh for 8 minutes on each side. If the water evaporates before you turn the tempeh over, add 1/4 cup water at a time. It is fine if the water is all gone at the end of the 16 minutes.
  2. 4. Add the mushrooms and garlic powder to the pan 3 to 5 minutes before the last 8 minutes is up. Mix them around a few times.

    5. To serve, put 2 pieces tempeh on a plate and put some mushrooms on top and then drizzle gravy over them.

    I make mashed potatoes and veggies to go with this meal. Enjoy!

Printable Recipe Card

About Salisbury Tempeh

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Vegan, #tempeh, #grains

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