1. Steam the sliced tempeh for about 15 minutes in a steamer. *If you don’t have one, you can just make one by placing a metal strainer or colander in a pot of boiling water and covering with a lid or foil. Break the tempeh apart with your hand into crumbles. and set aside in a medium mixing bowl. 

2. Sauté the chopped onions until translucent. Add herbs and garlic and sauté for another 2 to 3 minutes. Remove from heat and add to the crumbled tempeh. Allow the mixture to cool slightly before proceeding, about 15 minutes. 

3. Add the eggs, salt, pepper, tahini, and panko to the tempeh and mix thoroughly. 

4. Coat a large non-stick skillet with about a 1/2-inch of oil of your choice. Take about 1/4-1/3 cup of the tempeh mixture and roll into a ball. Repeat until all of the mixture is used. Cook in batches (so as not to overcrowd the pan) for 2-3 minutes on each side, over medium-high heat, until they’re an even golden brown all over. Place on a wire baking rack or paper towel to drain any excess oil. Season with sea salt. 

5. To make the gravy, melt the butter in a medium sauce pot and add the onion. Sauté for 5 minutes over medium heat stirring occasionally. Add the herbs and cook for another 3 minutes. Add the gluten-free flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock until all is incorporated. Bring the gravy to simmer and allow to cook for about 10 minutes. It will thicken as it cooks. *If you want a thicker or thinner gravy, just adjust the amount of flour you use.