Friday, June 25, 2021

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    Country “Meatloaf” with Gravy



    Country ‘Meatloaf’
    • 3 tbsp. olive oil
    • 1 large onion, diced
    • 2 large carrots, diced
    • 2 cups celery, diced
    • 8 cloves garlic, minced
    • 2 tsp. dried thyme
    • 2 tsp. dried basil
    • 2 tsp. dried parsley
    • 2 (8 oz.) packages of tempeh
    • 1/2 cup soy sauce or Braggs
    • 1/2 cup vegetable broth
    • 1 cup cooked brown rice, warm
    • 1/2 cup bread crumbs
    • Sea salt and freshly ground black pepper
    Golden Gravy
    • 2 tbsp. canola oil
    • 1 large onion, roughly chopped
    • 1/4 cup nutritional yeast flakes
    • 1/2 cup flour
    • 2 cups water
    • 3 tbsp. soy sauce
    • 1 tsp. dried thyme
    • 1 tsp. garlic powder
    • Sea salt and freshly ground black pepper

    Getting ready

    1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10x5x3-inch loaf pan lightly.
    2. In a large deep-sided skillet or dutch oven, heat oil over medium-high heat and sauté onion, carrots, and celery until tender, about 15 minutes. Add the garlic, thyme, basil, and parsley and mix well. Allow for a few minutes of additional cooking time.

    In a skillet, crumble the tempeh and add the soy sauce and stock. Reduce heat to medium and simmer for about 5 minutes, stirring often. Place the ingredients in a large mixing basin.

    1. Using a large spoon, thoroughly combine the warm brown rice and bread crumbs in the bowl. The more you combine and mash it, the more it will hold together in the oven—Salt & pepper to taste.
    2. Fill the loaf pan halfway with batter and pack it down firmly with the back of a spoon. Cover the pan’s top with foil. Cover and bake for 45 minutes, then remove foil and bake for another 15 to 20 minutes. Remove the mould from the oven and let it cool for 5 minutes before removing it. To unmold the baked loaf, run a knife around the sides to loosen, then flip onto a serving platter. Cut into slices and serve.
    3. To make the gravy, heat the oil in a medium saucepan over medium-high heat and sauté the onion until tender. Stir in the nutritional yeast and flour for about 1 minute. Combine the water, soy sauce, thyme, and garlic powder in a mixing bowl.

    Cook, constantly whisking, until the mixture is quite thick. Purée the gravy in a blender until it is completely smooth. Adjust seasonings with salt and pepper to taste.

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