Rich Roll's Ultra Meatless Tempeh Loaf
Rich Roll's Ultra Meatless Tempeh Loaf
This is a nourishing vegan dish that hits the spot. It's a great example of hearty, healthy, animal-friendly, farm-style food. — Gene Baur, Living the Farm Sanctuary Life.Find more tempeh recipes here.
Servings
6
servings
Ingredients
- 1 pound tempeh
- ½ 16- to 18-ounce bottle great-quality barbecue sauce or teriyaki-style marinade
- ¼ beet, grated
- ½ large carrot, chopped into 1/8-inch pieces
- 6 green beans, chopped into 1/8-inch pieces
- ½ cup chopped fresh cilantro
- ¾ teaspoon sea salt
- 1 tablespoon ground cumin
- 1 shallot, sliced
- ½ tablespoon olive oil
- 1 tablespoon arrowroot (optional)
- 1 ½ cup dry-packed sun-dried tomatoes
- 1 ½ cup brazil nuts
- 1 cup organic cherry tomatoes
- 2 tablespoon olive oil
- ½ small clove garlic
- 2 basil leaves
Directions
- Soak the tempeh in filtered water for at least 30 minutes. In a separate bowl, soak the sun-dried tomatoes and Brazil nuts for the same amount of time.
- Crumble the presoaked tempeh into a large mixing bowl. You can use a meat pounder to get the consistency really fine, or just use your hands and crumble away. Add the barbecue sauce or marinade, beet, carrot, green beans, cilantro, salt, and cumin and mix until thoroughly combined.
- In a medium skillet over medium heat, brown the shallot in the oil for 4 to 5 minutes. Add to the tempeh mixture. Using your hands, mix it all up and form a loaf shape in the center of a large rectangular baking dish or loaf pan. If the mixture feels wet, add the arrowroot, mix again, and reshape.
- Preheat the oven to 350 degrees F.
- In a large, dry cast-iron skillet, slightly blacken the cherry tomatoes on high heat. Transfer to a high-speed blender and add the oil, garlic, basil, and the drained sun-dried tomatoes and Brazil nuts. Purée until smooth.
- Pour the sauce over the tempeh meat loaf. Cover with foil and bake for 40 minutes.