Tempeh Loaf

Name: How to cook Tempeh Loaf - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

JoJo

Tempeh Loaf

A delicious 'meat' loaf. Great when hot - though it is a little tricky to cut. Even better the next day cold - cuts perfectly. Perfect for picnics.

Ingredient

Food ration :

6 servings

2 tablespoons

mustard (English, like Colman's)

1 cup

Cooking instructions

* Step 1

Preheat oven to 350 degrees.

* Step 2

Melt butter in a pan over medium heat.

* Step 3

Add the onion, garlic, celery, and carrot to the pan and stir.

* Step 4

Cook until onion is translucent and beginning to brown (about 10 minutes).

* Step 5

Add the stock cubes and stir into the vegetable mixture until incorporated.

* Step 6

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.

* Step 7

Allow mixture to rest in the fridge for 10 minutes.

* Step 8

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.

* Step 9

Place loaf in the oven for 25 minutes.

* Step 10

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.

* Step 11

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.