Thursday, May 28, 2015

Tempeh No-Meatloaf

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.

Tempeh No-Meatloaf
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.

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