I’ve been experimenting with all kinds of protein packed vegan loaves and “burgers”.
Some are winners, some are not. My tugboat man will literally eat anything and everything — although he’s not a very discerning critic, he’s a nice and appreciative hub.
When my son and DIL visited last month, DIL and I teamed up to build a delicious and healthy loaf, but I didn’t get a chance to take pics. They’ll be back tomorrow and I’ve attempted to recreate our original recipe.
If you’re not familiar with tempeh, here’s an explanation: Tempeh is fermented cooked soybeans (or grains). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. It’s low fat and high in protein.
How to make my Vegan Lentil Tofu Tempeh Loaf:
1. Cook lentils, onion, carrots, celery with two cups water until tender. Check as lentils are cooking and add water as needed so they’re moist yet fully absorb water, about thirty-forty minutes.
2. Turn lentils into large bowl.
4. Add rolled oats, chia, and chopped nuts.(I used a mixture of almonds and cashews.)5. I like to use my hands to mix everything together so I get a feel for texture and whether it’s too dry or too moist. You def don’t want it too dry or it’ll fall apart.
6. Tear whole wheat bread into small pieces, Mix.
7. Add olive oil, ketchup or tomato sauce, mustard, curry, salt, pepper, vinegar, hot pepper flakes, Worcestershire sauce.
8. Mix, taste, and adjust seasonings.
9. Fill greased loaf pan, form patties with any extra.
Topping: Ketchup mixed with a little maple syrup.Bake at 350 degrees for about 45 minutes. Serve with ketchup or vegan gravy. Tastes good hot or cold! Let cool in pan before slicing. Making a day ahead is even better.
Recipe: Vegan Lentil Tofu Tempeh Loaf
Tempeh, one package
Tofu, one tub firm organic
Two cups cooked lentils
1/2 cup chopped nuts
One cup rolled oats
One or two slices whole wheat bread
1/2 chopped onion
Two carrots, chopped
Two stalks celery, chopped
One cup tomato sauce ( I used homemade) or ketchup
Veggie broth as needed
Two tablespoons olive oil
One or two tablespoons Dijon mustard
Curry Powder to taste
Hot pepper flakes
One tablespoon rice wine vinegar