Tempeh "Neat"-Loaf

Serves: 4

Yield: 1 medium loaf

Prep time: 10 minutes preparation; 45 minutes baking

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free tree nut-free iconTree nut-free



Mix all ingredients. If mixture seems too dry, add a little water as needed. Oil a glass or metal baking pan and press loaf into pan. If using cheese, cut into several small sticks. Insert sticks straight down into loaf at several intervals. As baking proceeds, these melt internally and across the top.

Bake in preheated 350° F oven for approximately 45 minutes, or until fully cooked and browned. Cool for ten minutes before slicing. Serve with mashed potatoes, steamed green beans or carrots, and a crisp raw vegetable salad.


Variation: Substitute 1/2 pound lean ground round steak in place of the half the tempeh, for a TeMeat Loaf — a good means of reducing cholesterol in meat and adding the nutrients and fiber of soy tempeh.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

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More about: tempeh


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