Vegan Tartiflette: A Comforting French Classic with Tempeh

Tartiflette is a beloved dish from the French Alps, traditionally made with potatoes, reblochon cheese, and lardons. But did you know you can enjoy this creamy, indulgent gratin in a fully plant-based version? By swapping out the lardons for tempeh and using a vegan cheese alternative, you get all the richness of the classic while keeping it 100% dairy-free. Plus, tempeh—a fermented food—adds a delicious depth of flavour and extra nutrition to this comforting dish.

Why Use Tempeh in a Vegan Tartiflette?

Tempeh is a protein-rich, fermented soy product that originates from Indonesia. Thanks to the fermentation process, it’s easier to digest than many other plant-based proteins and has a slightly nutty, savoury flavour. When marinated and pan-fried, tempeh takes on a smoky, umami-packed taste that perfectly replaces the traditional bacon or lardons in tartiflette.

How to Make a Vegan Tartiflette

(Serves 4 | For a 1.2L gratin dish)

Ingredients:

1 kg firm potatoes
Salt, black pepper
200 g tempeh, diced
1 clove garlic
Pinch of nutmeg
0.5 dl (50 ml) dry white wine
200 g plant-based cream (soy or cashew)
200 g vegan reblochon-style cheese (see suggestions below)

Instructions:

Prepare the potatoes: Boil them whole in salted water until tender. Drain, peel, and slice them. Preheat your oven to 200°C (top & bottom heat).
Cook the tempeh: Heat a little oil in a pan and sauté the diced tempeh. Add 1 tbsp soy sauce, 1 tsp smoked paprika, and 1 tsp maple syrup for a hint of caramelization. Let it brown and become slightly crispy.
Prepare the baking dish: Rub the inside of your gratin dish with the peeled garlic clove.
Assemble the tartiflette: Layer half the sliced potatoes in the dish, followed by half the tempeh and half the cheese. Repeat the layers, seasoning with salt, pepper, and nutmeg.
Make the sauce: Mix the plant-based cream with white wine and pour it over the assembled ingredients.
Bake: Place the dish in the oven for 30 minutes, until golden and bubbling.

Choosing a Vegan Reblochon Alternative

Traditional tartiflette relies on reblochon cheese for its signature creamy melt. Luckily, several vegan cheeses can mimic this effect. Here are some options:

Petit Veganne “Le Roux” (France)
New Roots "Raclette" (Switzerland)
Miyoko’s Smoked Mozzarella (for a slightly smoky note)
Yukki Cheeze "Délice au four" (Switzerland)
Crémerie Végane "Tome" (Switzerland)
A mix of mild vegan cheese + nutritional yeast + a drizzle of truffle oil for extra umami

Why Fermented Foods Like Tempeh Enhance This Dish

Since tartiflette is typically a rich dish, adding fermented ingredients like tempeh brings complexity and a savoury depth to the flavour profile. Tempeh, in particular, contributes a hearty texture and is a great source of protein and fibre, making this dish both satisfying and nourishing.

Enjoy a Cozy, Plant-Based French Meal

This vegan tartiflette is the perfect meal for a chilly evening, bringing warmth and indulgence while incorporating the health benefits of fermentation. Serve it with a crisp green salad and a glass of white wine for a complete Alpine-inspired feast—without any animal products.

Will you try this vegan tartiflette? Let us know how it turns out in the comments!