Another version of veggie loaf with tempeh this time. I found it a bit difficult to handle it but ended up being fine.
Serve with mash potatoes or parsnip. I haven't made gravy though. I used mushroom gravy from the store.
Ingredients:
- 1 tbsp olive oil
- 1 pkg tempeh
- 1/2 cup whole wheat pastry flour
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely shredded carrot
- 3 large, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 egg replacement (1 tbsp. flax seed + 2.5 tbsp water)
Directions:
Preheat oven to 375ºF. Lightly coat a 1 1/2-quart loaf pan.
Shred the tempeh in the food processor with the shredding disk or hand grater. In a large bowl, mix tempeh, flour and egg replacement.
Shred the tempeh in the food processor with the shredding disk or hand grater. In a large bowl, mix tempeh, flour and egg replacement.
In a medium skillet, heat oil and add onion, celery, carrot, and garlic. Sauté for about 8 minutes or until vegetables are tender. Add herbs. Sauté 5 more minutes. Add this to the tempeh mixture.
Transfer the tempeh mixture to the prepared loaf pan. Cover and bake it for about 30 minutes or until heated through. Uncover and continue baking for about 20 more minutes or until the top is golden brown (it should be firm). Cool for about 10 minutes.
Invert the tempeh loaf onto a platter. Cut into thick slices and serve.
Tempeh loaf
Tempeh loaf
Tempeh loaf & mashed potatoes w/ gravy
6
Serves: 6
Enjoy
