Feel free to play around and make your own amendments. If you don’t add the breadcrumbs though, unless you add flour, your loaf will be softer and (advance warning) may crumble on slicing. It’s a gluten-free trade-off I guess
|functional photo of cross section of the loaf|
We’re just in the process of making a Light Box by the way. So, get ready for a change of pace here soon and no more (or at least less) terrible photos.
Finally, my best tip is make sure you get a good gravy going with these kind of meals. I always have a home-made stock frozen for these kind of occasions, and depending on the type of meal, I might add a splash of alcohol-free red wine, a little miso and yeast flakes and to thicken, either blended up beans if I have them to hand or chickpea flour.
½ pack of Tempeh (roughly 125g)
½ cup short grain brown rice (soaked overnight if possible)
½ cup breadcrumbs (if gluten free omit or use 2 tbs chickpea flour)
¼ cup oats
1 cup stock or water
1 stick celery
2 tbs olive oil
1 tbs tomato paste
¼ cup walnuts (toasted)
1 tbs tahini
1 tsp miso
1 tbs nutritional yeast flakes
1 tsp marjoram, sage, thyme
salt and pepper
For the glaze
¼ cup tomato ketchup
1 tbs maple syrup
1 tbs soya sauce
1 tsp hot sauce
- Cut the tempeh and steam for 10 minutes. Set aside
- Drain and cook the brown rice in 2 cups of water for 30 mins. Set aside.
- Heat the olive oil, cut the celery and carrot into very fine dice, and sauté for 5 minutes until soft.
- Add the tomato paste, herbs and a tbs of the stock. Stir to cook the tomato paste, then add the tempeh and the rest of the stock. Simmer, partially cover for another 10 minutes until all the stock has been absorbed and the mixture is dry.
- Add the brown rice an the rest of the ingredients. Tip into a food processor and pulse a few times. You want to keep the mixture chunky for texture of the loaf.
- Empty out into a baking tin lined with parchment paper. Choose on that is tall so you get a good slice. Place in the fridge to firm up. The longer the better, but a couple of hours is good.
- When you are ready to cook the loaf, preheat your oven to 350 degrees. Mix the ingredients for the glaze and spread evenly over the top of our loaf. Place the loaf in the oven, covered in aluminium foil for 35 mins. Uncover and cook for another 10 mins to brown the top. Set aside for 10 minutes to firm up before slicing and serving.