Yield: 1 medium loaf
Prep time: 10 minutes preparation; 45 minutes baking
- 2 8-ounce packages of plain soy tempeh Add to list
- 1/2 cup finely diced onion Add to list
- 1 to 2 cloves garlic, through garlic press Add to list
- 1/2 cup finely diced celery Add to list
- 1 tablespoon nutritional yeast (bulk) Add to list
- 1 tablespoon raw wheat germ Add to list
- 1 to 2 eggs (or equivalent of Ener-G Egg Replacer, a powdered binder, found in baking section) Add to list
- 1 cup dry bread crumbs (or part crumbs, part raw rolled oats) Add to list
- 1 tablespoon Worschestershire sauce Add to list
- 1/3 cup ketchup Add to list
- 1/2 teaspoon each: dried oregano or sage, marjoram, thyme and basil Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon pepper Add to list
- Optional: 4 ounces of cheddar cheese, tofu, or almond-style cheddar cheese Add to list
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, former PCC Nutrition Education Manager
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