Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tempeh loaf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
I like to use a vegetable steamer basket to keep the tempeh out of the water. Separate the mixture into four equal amounts. Press each portion together very well and then, one by one, press them into each mini loaf cavity. Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery until.
Tempeh Loaf is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Tempeh Loaf is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook tempeh loaf using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Tempeh Loaf:
- Get 2 tablespoons butter
- Prepare 2 cups finely chopped onion
- Prepare 1/2 cup finely chopped celery
- Make ready 1/2 cup finely chopped carrot
- Prepare 1 vegetable stock cube
- Make ready 8 mushrooms (finely chopped)
- Make ready 1/2 chopped capsicum
- Get 1 block tempeh (crumbled)
- Prepare 1 cup sun-dried tomatoes
- Prepare 1 cup walnuts (finely chopped)
- Make ready 1/4 cup tomato sauce (ketchup)
- Make ready 1 teaspoon mustard (English, like Colman's)
- Get 1 cup bread crumbs
- Make ready 2 eggs (beaten)
- Make ready 3 gloves garlic
- Prepare 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Get 1 teaspoon paprika
- Prepare Glaze*
The grains are covered with a whitish mold, which is fully edible. Heat olive oil in a large pan. Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, parsley in a large bowl. Tempeh are cooked soybeans that are fermented and pressed into a firm, dry loaf or cake or patty of varying firmness.
Steps to make Tempeh Loaf:
- Preheat oven to 350 degrees.
- Melt butter in a pan over medium heat.
- Add the onion, garlic, celery, and carrot to the pan and stir.
- Cook until onion is translucent and beginning to brown (about 10 minutes).
- Add the stock cubes and stir into the vegetable mixture until incorporated.
- Place mixture into a large mixing bowl. Add the mushroom, capsicum, tempeh, sun-dried tomatoes, walnuts, tomato sauce, mustard, bread crumbs, eggs, thyme, paprika. Work the mixture together with your hands until everything is well incorporated.
- Allow mixture to rest in the fridge for 10 minutes.
- Using your hands, form a loaf that is about 30cm long, 15cm wide, and about 6cm tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving. Place the mixture in the centre of a lined baking dish.
- Place loaf in the oven for 25 minutes.
- Brush with the tomato glaze and return loaf to the oven for another 10 minutes, brush another coat of glaze on top, and bake for a final 10 minutes.
- Tomato/Ketchup Glaze* 1/2 cup tomato/ketchup sauce or 4 tbsp tomato paste, 1 tbsp soy sauce, 6 dashes tabasco, 1 teaspoon black pepper. Mix tomato, soy, tabasco, black pepper, until well incorporated.
Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, parsley in a large bowl. Tempeh are cooked soybeans that are fermented and pressed into a firm, dry loaf or cake or patty of varying firmness. It is the fermentation that gives the soybeans in tempeh a nutty, earthy flavor and chewy texture. Tempeh can be grilled, baked, stir-fried, or crumbled like ground meat and used in sandwiches or tacos. Lightly oil a large loaf pan.
So that’s going to wrap this up for this exceptional food tempeh loaf recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
