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,...
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Rich Roll's Ultra Meatless Tempeh Loaf
Rodale Inc

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.

6
Servings
786
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Rich Roll, ultramarathoner and author of Finding Ultra: Rejecting Middle Age, Becoming One of the World's Fittest Men, and Discovering Myself.

Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold. 

Ingredients

For the vegan loaf:

  • 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)

For the sauce:

  • 1 ½ Cup dry-packed sun-dried tomatoes
  • 1 ½ Cup Brazil nuts
  • 1 Cup organic cherry tomatoes
  • 2 Tablespoons olive oil
  • ½ small clove garlic
  • 2 basil leaves

Directions

For the vegan loaf:

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.

For the sauce:

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.

Nutritional Facts

Total Fat
49g
70%
Sugar
25g
28%
Saturated Fat
12g
50%
Cholesterol
2mg
1%
Carbohydrate, by difference
67g
52%
Protein
36g
78%
Vitamin A, RAE
22µg
3%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
222mg
22%
Choline, total
78mg
18%
Copper, Cu
2mg
0%
Fiber, total dietary
12g
48%
Folate, total
94µg
24%
Iron, Fe
9mg
50%
Magnesium, Mg
273mg
85%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
612mg
87%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
143mg
10%
Water
55g
2%
Zinc, Zn
4mg
50%

Meat Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meat Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.