Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, tempeh loaf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Try this vegan tempeh no-meat loaf for a new plant-based version of an old favorite. My most recent obsession is this tempeh no-meat loaf which is essentially meat loaf without the meat! Be the first to review this recipe.
Tempeh Loaf is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Tempeh Loaf is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have tempeh loaf using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Tempeh Loaf:
- Make ready butter
- Make ready finely chopped onion
- Make ready finely chopped celery
- Take finely chopped carrot
- Prepare vegetable stock cube
- Prepare mushrooms (finely chopped)
- Get chopped capsicum
- Make ready tempeh (crumbled)
- Get sun-dried tomatoes
- Prepare walnuts (finely chopped)
- Take tomato sauce (ketchup)
- Make ready mustard (English, like Colman's)
- Make ready bread crumbs
- Take eggs (beaten)
- Prepare gloves garlic
- Prepare dried thyme- or 2 tsp+ fresh
- Prepare paprika
- Take Glaze*
Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus. Whether tempeh is new to you or you've been eating it for years, you need to try these amazing recipes.
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.
You'll fall in love with tempeh all over again. These tempeh recipes will convince you to love tempeh, even if you're scared of it (or don't know how to You may have heard of tempeh, but have no idea how to cook, eat, or even pronounce it (it's. 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. Lentils tempeh isn't as firm as other forms of tempeh. It has an earthy and rich flavour, so I usually serve lentil tempeh diced up on top of pasta or as a layer in a lasagna.
So that is going to wrap it up with this special food tempeh loaf recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
