Tempeh Loaf
Ingredients
- 8 ounces tempeh ⓘ
- 1 cup vegetable stock ⓘ
- 1 bay leaf ⓘ
- 6 slices whole wheat bread (approx)
- 2 tablespoons olive oil ⓘ
- 1 onion, finely chopped ⓘ
- 1 egg, beaten (or for vegan, use 1/4 cup of stock instead) ⓘ
- 1/4 cup minced parsley ⓘ
- 1/4 teaspoon salt (optional, depending on how salty your stock is) ⓘ
- 1/2 teaspoon dried marjoram ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 2 tablespoons Dijon mustard ⓘ
Instructions
- Cut tempeh block in half and simmer in stock with bay leaf for 10 minutes.
- Cut or tear bread into cubes to yield 2 cups of packed bread cubes.
- Remove tempeh and bay leaf from stock, let tempeh cool.
- Pour 3/4 c of the hot stock over the bread cubes to soak.
- Meanwhile, saute onion in olive oil.
- Grate the tempeh, and mix with egg, soaked bread cubes, and sauted onion.
- Mix in remaining ingredients.
- Pack into greased loaf pan and cover with foil.
- Bake at 350 for 30 min., covered and another 10 minute uncovered.
- Top with veggie gravy, sauteed mushrooms, dijon mustard, or ketchup.
Nutrition & Diet Analysis (per serving)
931
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).