Tempeh No Meat Loaf
Tempeh No-Meat Loaf

    1 lb. tempeh
    1 Tbl. olive oil
    1/2 cup whole wheat bread crumbs
    1/2 cup rolled oats (or 1/4 cup oats plus 1/4 cup wheat germ)
    2 ribs celery, with leaves, finely chopped
    2 carrots, grated
    1 medium onion, finely chopped
    3 garlic cloves, minced
    1/3 cup nutritional yeast flakes
    1/3 cup tahini
    1?4 cup tamari soy sauce
    1 tsp. each of dried basil, oregano, turmeric, and thyme,
    plus a dash of black pepper
    1/4 cup good quality ketchup

    Preheat the oven to 350 degrees.
    Lightly oil a 9 x 5 loaf pan.
    Heat the oil in a large skillet over medium flame.
    Add the celery, carrot, onion, and garlic and cook for 5 minutes.

    Remove from the heat. Put the tempeh in a large bowl
    and mash well.

    Add the yeast, tahini, tamari, all of the dried herbs, and the ketchup.

    Stir until well mixed.

    Add the bread crumbs and the cooked vegetables and mix well.

    Press the mixture firmly into the prepared loaf pan.

    Bake for 45-50 minutes.

    Let the loaf stand for 5 minutes,
    then invert onto a serving platter to unmold.

    Cut into slices and serve with millet mashed potatoes and gravy.
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