Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tempeh loaf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
I like to use a vegetable steamer basket to keep the tempeh out of the water. Separate the mixture into four equal amounts. Press each portion together very well and then, one by one, press them into each mini loaf cavity. Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery until.
Tempeh Loaf is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Tempeh Loaf is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have tempeh loaf using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Tempeh Loaf:
- Prepare 2 tablespoons butter
- Get 2 cups finely chopped onion
- Get 1/2 cup finely chopped celery
- Prepare 1/2 cup finely chopped carrot
- Make ready 1 vegetable stock cube
- Take 8 mushrooms (finely chopped)
- Make ready 1/2 chopped capsicum
- Get 1 block tempeh (crumbled)
- Take 1 cup sun-dried tomatoes
- Take 1 cup walnuts (finely chopped)
- Prepare 1/4 cup tomato sauce (ketchup)
- Get 1 teaspoon mustard (English, like Colman's)
- Make ready 1 cup bread crumbs
- Make ready 2 eggs (beaten)
- Take 3 gloves garlic
- Prepare 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Take 1 teaspoon paprika
- Make ready Glaze*
The grains are covered with a whitish mold, which is fully edible. 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. Lightly oil a large loaf pan.
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.
Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, parsley in a large bowl. Lightly oil a large loaf pan. In a large sauté pan, heat the oil over medium heat. Stir in the thyme, basil, oregano, and salt and pepper, to taste. Tempeh are cooked soybeans that are fermented and pressed into a firm, dry loaf or cake or patty of varying firmness.
So that’s going to wrap this up for this exceptional food tempeh loaf recipe. Thanks so much for your time. I am sure that you can 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
