Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tempeh loaf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Be the first to review this recipe. Comfort food - a protein and complex carb main dish with the flavor of stuffing. Try this vegan tempeh no-meat loaf for a new plant-based version of an old favorite.
Tempeh Loaf is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Tempeh Loaf is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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 2 tablespoons butter
- Take 2 cups finely chopped onion
- Prepare 1/2 cup finely chopped celery
- Get 1/2 cup finely chopped carrot
- Get 1 vegetable stock cube
- Get 8 mushrooms (finely chopped)
- Get 1/2 chopped capsicum
- Take 1 block tempeh (crumbled)
- Make ready 1 cup sun-dried tomatoes
- Prepare 1 cup walnuts (finely chopped)
- Get 1/4 cup tomato sauce (ketchup)
- Prepare 1 teaspoon mustard (English, like Colman's)
- Take 1 cup bread crumbs
- Make ready 2 eggs (beaten)
- Take 3 gloves garlic
- Take 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Take 1 teaspoon paprika
- Prepare Glaze*
Tempeh is a plant-based protein source that originated in Indonesia. It's made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional. The best basic tempeh recipe, tempeh cooking tips and loads of vegan recipes that prove tempeh can be If you already know all about tempeh, simple skip this part and hop straight to the recipes. By By the editors of Shape.com.
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.
Tempeh is one of those "strange" foods that may cause you to scratch your head wondering not only what it Tempeh is a fermented soy product that comes in patty form. And if you're going to eat soy. But soy tempeh is also the most popular tempeh in other countries. Since it's fermented, it has a higher concentration of protein. Lentils tempeh isn't as firm as other forms of tempeh.
So that’s going to wrap it up for this special food tempeh loaf recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
