This Country Tempeh Loaf recipe has a delicious flavor and texture that will not disappoint. It’s adapted from NYTimes Cooking.
Country Tempeh Loaf
3 Tbsp olive oil
2 large carrots, diced
1 large onion, diced.
2 cups diced celery or celeriac
8 cloves garlic, minced
2 tsp dried thyme
½ cup soy sauce
2 tsp dried basil
2 tsp dried parsley
½ cup broth (learn how to make pork broth here)
2 (8-ounce) packages tempeh
1 cup cooked brown rice, warm
½ cup bread crumb
1-2 Tbsp pork lard
DIRECTIONS
1. Preheat oven to 350F. Lightly grease a 10×5 inch loaf pan.
2. Heat oil over medium-high heat in a large deep-sided skillet and sauté onion, carrots and celery/celeriac until soft, about 15 minutes. If vegetables begin to stick, add a little bit of water to the skillet. Stir in garlic, thyme, basil and parsley. Let cook a few more minutes.
3. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring frequently. Transfer the mixture to a large bowl.
4. Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper to taste.
5. Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the loaf pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 minutes.
6. Remove from oven and let rest for 5 minutes before removing it from the loaf pan. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate or take slices directly from the loaf pan.
7. For an extra treat, chill the loaf overnight in the fridge. Heat a skillet with 1 Tbsp oil or lard over medium heat. Sear slices of the tempeh loaf until browned, about 3 minutes per side. Serve immediately.
8. Enjoy!