Thursday, May 28, 2015
This is the first time I made this as little individual loaves rather than one big loaf and liked it much better. Sometimes with a loaf, it doesn’t cut well and becomes a bit messy. I also like the presentation of the mini loaves – so cute.
Ultimate Everyday Cookbook by Kim Barnouin
Makes 6 servings
2 tablespoons garlic oil
2 packages tempeh, crumbled
2 celery stalks, finely chopped
1/2 small onion, finely chopped (this was not in original recipe)
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 cut ketchup (plus some for tops)
1 flax egg (2 1/2 tablespoons ground flax seed mixed with 3 tablespoons
warm water. (original recipe didn’t call for this but I wanted
to make sure the loaf binded together so I added).
Preheat oven to 350 degrees. Lightly oil a muffin or brownie tin. If making as a loaf, lightly oil a large loaf pan.
In a large sauté pan, heat the oil over medium heat. Add the tempeh, celery, onion 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, say sauce, yeast, ketchup and flax egg (if using). Mash together until well combined. Place into muffin/brownie tins or into one loaf pan. Add a bit of ketchup to the top of each mini loaf or full loaf.
****Bake 45 minutes if making one loaf and 20-25 minutes if using muffin/brownie tins.