Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tempeh loaf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Tempeh Loaf is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Tempeh Loaf is something which I have loved my whole life.
Form the tempeh mixture into a loaf on the pan and coat with the remaining ketchup. Using your hands, mix it all up and form a loaf shape in the center of a large rectangular baking dish or loaf pan. If the mixture feels wet, add the arrowroot, mix again, and reshape.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tempeh loaf using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Tempeh Loaf:
- Make ready butter
- Take finely chopped onion
- Get finely chopped celery
- Prepare finely chopped carrot
- Prepare vegetable stock cube
- Make ready mushrooms (finely chopped)
- Take chopped capsicum
- Take tempeh (crumbled)
- Make ready sun-dried tomatoes
- Prepare walnuts (finely chopped)
- Get tomato sauce (ketchup)
- Make ready mustard (English, like Colman's)
- Make ready bread crumbs
- Prepare eggs (beaten)
- Take gloves garlic
- Make ready dried thyme- or 2 tsp+ fresh
- Take paprika
- Take Glaze*
It might rival my tempeh meatballs as the best thing I have ever made. These loaves start out in a similar way as the meatballs but are then flavored in their own special way. It's a delicious plant-based protein, and super healthy. I like the flavor but it doesn't have the same seasoning as a standard loaf so it kind of throws you off a bit.
Instructions 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.
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. 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. Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery.
So that is going to wrap this up for this exceptional food tempeh loaf recipe. Thank you very much for reading. 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 in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
