Sunday, 20 October 2013

Mini Tempeh Meatloaf

Original recipe from Vegan Dad blog.


Mini Tempeh Meatloaf
Makes 10 mini meatloaves.
Calories per serve: 214

Ingredients

2x 8.5 oz pkgs tempeh, simmered in boiling water for 10 mins, cooled, then coarsely grated
1 large onion, coarsely grated
4 cloves garlic, finely grated
1 cup gluten free oats, gournd
2/3 cup gluten free gluten substitute
2 tsp ground fennel seed
1 tsp sage
1 tsp thyme
1 tsp oregano
1 tsp parsley
1 tsp marjoram
3 tbsp soy sauce
2 tbsp HP sauce
2 tbsp BBQ sauce
2 tbsp olive oil
1/2 tsp browning sauce (optional)
1/4 cup (or more) water

Glaze
Generous 2/3 cup ketchup
1/2 cup brown sugar
1 tsp mustard


Method

Preheat oven to 350 degrees. Oil a 9 x 13 baking pan.
Mix grated tempeh, onion, garlic, oatmeal, flour, and spices in a large bowl.
Add in sauces and oil, and enough water so you are able to mash everything up with your fingers. Knead/mush/mash for a few mins to mix everything well.
Divide dough into 10 pieces and shape into small loaves. Actually, they end up looking like lumps/rocks, not really loaves. Place into oiled pan.
Mix together ingredients for the glaze and spoon evenly on top of each loaf. Make sure the whole loaf is covered.
Bake, uncovered, for 50-60 mins, until glaze darkens.



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