Spinach-Red Pepper Layered Tempeh Loaf

Recipe Ingredients

3		Red peppers - stemmed, seeded,
		And cut into quarters lengthwise
		Olive oil - as needed
2		Tempeh - (8 oz ea) - cut 1" cubes
1 cup	62g / 2.2oz	Finely-diced onion
1 tablespoon	15ml	Olive oil
1 1/2 tablespoons	22ml	Minced garlic - minced
1		Spinach - (10 oz) - triple washed,
		Stemmed, and roughly chopped
3 cups	711ml	Water
1/3 cup	78ml	Tamari
1/3 cup	78ml	Ketchup
1/3 cup	65g / 2.3oz	Peanut butter
4 cups	948ml	TVP) granules
		= (textured vegetable protein
1 cup	62g / 2.2oz	Rolled oats
2 teaspoons	10ml	Dried basil
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Whole-wheat flour
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
3 tablespoons	45ml	Nutritional yeast flakes

Recipe Instructions

Place the red peppers, skin-side up, on a cookie sheet. Using your fingers, coat the skins with a little of the olive oil. Place the peppers under the broiler and broil for several minutes or until the skin has charred and blackened.

Remove the cookie sheet from the oven, place the peppers in a brown bag, and allow them to cool in the bag for 15 minutes. Remove the peppers from the bag, remove and discard the blackened skins, place the peppers on a plate, and set aside.

Meanwhile, place the cubes of tempeh in a steam basket, and steam the tempeh for 20 minutes. Remove the tempeh from the steamer basket and allow it to cool for 15 minutes. Using your fingers, crumble the tempeh into small pieces, place it in a small bowl, and set aside.

In a non-stick skillet, saute the onion in olive oil, for 5 to 7 minutes or until lightly browned. Add the garlic and saute an additional 2 minutes. Remove the skillet from the heat, transfer the onion mixture to a plate, and set aside.

In the same skillet, place the roughly chopped spinach, cook over medium heat for 1 to 2 minutes or until just wilted, transfer to a plate, and set aside.

In a saucepan, combine the water, tamari, ketchup, and peanut butter, and bring to a boil. In a large bowl, place the TVP, oats, basil, oregano, thyme, and pepper, and stir well to combine. Pour the hot tamari mixture over the TVP mixture, stir well to combine, and set aside for 10 minutes to rehydrate.

Add the crumbled tempeh, sauteed onion mixture, flour, parsley, and nutritional yeast flakes, stir well to combine, and set aside for 5 minutes to allow the flavors to blend.

Lightly oil (or spray with a light mist of oil) two 9- by 5- by 3-inch loaf pans. To assemble each meatless loaf: place 3 cups of the tempeh-TVP mixture in the prepared loaf pan. Press it firmly to cover the bottom and sides of the pan, cover with 1/4 of the roasted red peppers, evenly layer half of the wilted spinach, cover with another 1/4 of the roasted peppers, top with another 2 cups of the tempeh-TVP mixture, and press down slightly to pack the layers down.

Repeat the procedure for the remaining loaf pan. Bake at 375 degrees for 35 to 45 minutes or until heated through and browned on top. Allow the loaves to sit in the pans for 10 minutes, then invert them on to a large plate or platter, and slice each loaf into 8 pieces with a sharp knife.

This recipe yields 16 slices.

Source:
The Vegan Chef at http://www.veganchef.com

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