Tempeh meat loaf

[Guest guest]

This recipe turned out so delicious, I thought it might be worth

sharing. My meat and potatoes boyfriend even loved it!

 

It comes from the cookbook 'Real Food Daily' by Ann Gentry (yummy

wonderful vegan cookbook if you haven't heard of it).

 

Tempeh Meat Loaf

 

1 tbs + 2 tsp canola oil

1 1/2 lbs tempeh

1/3 cup ketchup

1/3 cup yellow miso

1/4 cup nutritional yeast

2 tbs unsweetened soy milk

3/4 cup gluten flour

1 tsp toasted sesame oil

1 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped peeled carrot

2 tsp minced garlic

1 tomato (finely chopped)

1 tbs finely chopped fresh rosemary (1 1/2 tsp dried)

1 tbs finely chopped fresh thyme (1 tsp dried)

1 tsp sea salt

1 tsp black pepper

 

Preheat oven to 350*. Lightly coat, rimmed baking sheet with 1 tsp

of canola oil. Shred tempeh. In a large bowl (I use my kitchen aid

stand mixer) stir in ketchup, miso, yeast, soymilk and blend, then

stir in tempeh and sprinke the flour in until just blended. Cover

with foil and bake 15 minutes stirring occasionally to ensure even

heating, until heated through.

 

Meanwhile, heat 9x5x2 1/4 inch loaf pan with the sesame oil (I used

canola for this as well though) and set aside. Heat 1tb canola in

large heavy skillet over med heat, add onion, celery carrot and

garlic. Saute for 8 or so min until veg is tender. Add tomato,

rosemary thyme salt and pepper, saute until tomator has broken down.

Add to the hot tempeh mixture and blend well (again back into the

kitchen aid).

 

Transfer hot tempeh mixture to the load pan and top with remaining 1

tsp canola oil. Cover and bake for 25 min or until heated through.

Uncover and cook for another 20 minutes or until the top is golden

brown. Cool for at least 5 minutes.