Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tempeh loaf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Try this vegan tempeh no-meat loaf for a new plant-based version of an old favorite. It seems as though tempeh has been on the menu a lot lately. Out of the many vegetarian alternatives to meat.
Tempeh Loaf is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Tempeh Loaf is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to 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:
- Take 2 tablespoons butter
- Make ready 2 cups finely chopped onion
- Take 1/2 cup finely chopped celery
- Take 1/2 cup finely chopped carrot
- Take 1 vegetable stock cube
- Get 8 mushrooms (finely chopped)
- Get 1/2 chopped capsicum
- Make ready 1 block tempeh (crumbled)
- Prepare 1 cup sun-dried tomatoes
- Take 1 cup walnuts (finely chopped)
- Take 1/4 cup tomato sauce (ketchup)
- Get 1 teaspoon mustard (English, like Colman's)
- Get 1 cup bread crumbs
- Take 2 eggs (beaten)
- Take 3 gloves garlic
- Make ready 1/2 teaspoon dried thyme- or 2 tsp+ fresh
- Get 1 teaspoon paprika
- Take Glaze*
It's made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional. Tempeh is a fermented food with a specific fungus called rhizopus oligosporus. I have no clue how to pronounce that particular fungus, but I do know that it produces an. Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans.
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.
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. 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. They said it couldn't be done! But here is it, a vegan, lowFODMAP Christmas roast dinner that actually tastes decent!
So that’s going to wrap this up for this exceptional food tempeh loaf recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
