Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tempeh loaf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Tempeh Loaf is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Tempeh Loaf is something which I have loved my entire 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 begin with this particular recipe, we have to first prepare a few components. You can cook tempeh loaf using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Tempeh Loaf:
- Take 2 tablespoons butter
- Take 2 cups finely chopped onion
- Get 1/2 cup finely chopped celery
- Make ready 1/2 cup finely chopped carrot
- Prepare 1 vegetable stock cube
- Prepare 8 mushrooms (finely chopped)
- Make ready 1/2 chopped capsicum
- Prepare 1 block tempeh (crumbled)
- Make ready 1 cup sun-dried tomatoes
- Take 1 cup walnuts (finely chopped)
- Prepare 1/4 cup tomato sauce (ketchup)
- Take 1 teaspoon mustard (English, like Colman's)
- Make ready 1 cup bread crumbs
- Make ready 2 eggs (beaten)
- Get 3 gloves garlic
- Make ready 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Prepare 1 teaspoon paprika
- Make ready 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.
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.
Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery. 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.
So that’s going to wrap it up with this exceptional food tempeh loaf recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
