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.