Image courtesy Chef Melanie daPonte
I don’t hear much talk of tempeh these days–but lest it be forgotten, tempeh is a wonderful source of protein and texture for those transitioning to a vegetarian or vegan diet.
Tempeh is made from whole soybeans and is way less processed than tofu, so it is a great plant-based, whole food product.
Over the years, I have tried more than a few vegan loaf recipes and I keep coming back to the same few over and over. These are the ones that make it to the blog.
I don’t know what’s taken me so long to add this one. It comes from the Everyday Happy Herbivore Cookbook by Lindsay Nixon. It holds together exceptionally well, due to the addition of quick-cooking oats (which also makes it gluten-free, if you buy the gf certified oats).
It has a great flavor and I like to add a tomato glaze, making it more like the kind I grew up with. There is no added oil, so that’s also another plus. This loaf makes great sandwiches as well.
1 c instant oats
1 8-oz pkg tempeh, shredded, using a cheese grater
1 small onion, finely chopped
4 tbsp ketchup
2 tbsp yellow mustard
2 tbsp low-sodium soy sauce
2 tbsp nutritional yeast
1 tbsp Italian seasoning
1⁄2 tsp browning sauce (optional)
Tomato glaze (optional, see recipe below)
Preheat oven to 350°F. Grease a standard bread pan and set aside. Mix all ingredients together and let rest for 5 minutes. Transfer to the bread pan and pack it down tightly, making sure it gets into the corners. Top with tomato glaze, if using. Bake for 25 to 35 minutes, or until firm and golden. Let cool for 10 minutes before trying to pry it out and cutting slices. The longer you wait, the better it will hold.
2 tbsp ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup
Blend together and spread over top of loaf before baking
Images courtesy Chef Melanie daPonte