Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, tempeh loaf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Tempeh Loaf is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Tempeh Loaf is something which I have loved my whole life.
I like to use a vegetable steamer basket to keep the tempeh out of the water. Grate the tempeh, and mix with egg, soaked bread cubes, and sauted onion. Pack into greased loaf pan and cover with foil. Rich Roll's Ultra Meatless Tempeh Loaf This is a nourishing vegan dish that hits the spot.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook tempeh loaf using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Tempeh Loaf:
- Prepare 2 tablespoons butter
- Prepare 2 cups finely chopped onion
- Take 1/2 cup finely chopped celery
- Prepare 1/2 cup finely chopped carrot
- Take 1 vegetable stock cube
- Get 8 mushrooms (finely chopped)
- Prepare 1/2 chopped capsicum
- Prepare 1 block tempeh (crumbled)
- Get 1 cup sun-dried tomatoes
- Prepare 1 cup walnuts (finely chopped)
- Take 1/4 cup tomato sauce (ketchup)
- Make ready 1 teaspoon mustard (English, like Colman's)
- Make ready 1 cup bread crumbs
- Make ready 2 eggs (beaten)
- Get 3 gloves garlic
- Get 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Prepare 1 teaspoon paprika
- Get Glaze*
Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery until. 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. Spray your loaf pan, and line the bottom with parchment paper.
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. Spray your loaf pan, and line the bottom with parchment paper. Because it's firm, sliced tempeh holds together well during cooking. This tempeh loaf will be the star of any Holiday dinner. This festive dish is healthy, absolutely delicious, and will easily satisfy any omnivore in the room.
So that is going to wrap this up for this special food tempeh loaf recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
