Tempeh No-Meatloaf

This Tempeh Loaf definitely has some unique flavors because of the tahini, soy sauce and nutritional yeast.  I like the flavor but it doesn’t have the same seasoning as a standard loaf so it kind of throws you off a bit.  I added ketchup to the top of the loaf because that’s how my mom does it.

Tempeh No-Meatloaf

(Skinny Bitch Ultimate Everyday Cookbook)

2            tablespoons grapeseed oil

2            packages tempeh, crumbled

2            celery stalks, finely chopped

1            carrot, peeled and grated

1            teaspoon dried thyme

1            teaspoon dried basil

1            teaspoon dried oregano

              salt and pepper, to taste

1/4         cup panko breadcrumbs

1/4         cup rolled oats

3            tablespoons tahini

1/4         cup soy sauce

1/3         cup nutritional yeast

1/3         cup ketchup plus some for top

Preheat the oven to 350 degrees.  Lightly oil a large loaf pan.

In a large sauté pan, heat the oil over medium heat.  Add the tempeh, celery, and carrot and sauté 5 minutes. Stir in the thyme, basil, oregano, and salt and pepper, to taste.  Cook another 3 minutes and then remove from the heat.  Pour the vegetable mixture into a large bowl and add the breadcrumbs, oats, tahini, soy sauce, yeast and ketchup.  Mash together until well combined.  Press the mixture into the prepared loaf pan.  Bake 45 minutes.  Serve hot.