Seena's Meatless Loaf

Ingredients

16 oz. tempeh

3 tablespoons olive oil

2 large onions, quartered

2 large carrots, cut in chunks

1 cup cooked brown rice

1 cup quick cook oat flakes (use gluten-free brand)

2 tsp dried basil

2 tsp garlic powder

2 tsp dried ground rosemary

1 tsp onion powder

1 tsp mustard powder

1 tsp oregano

Freshly ground black pepper to taste

½ cup vegetable broth

2 tbsp tomato paste

1 tbsp Dijon mustard

Bragg’s Liquid Amino’s (or low sodium, gluten-free soy sauce)

Directions

Preheat oven to 350 degrees. Generously grease an 8 X 8 inch glass pan. Break tempeh into large chunks and place in steamer basket. Steam for about 20 minutes. Pulse the onion and carrot in a food processor until minced (about 8 pulses). Sauté onion and carrots in 2 tbsp of olive oil over medium heat until soft, stirring occasionally (about 10 minutes). Remove from heat and set aside.

Pulse the crumbled, steamed tempeh a few times in the food processor and put in a large bowl. Crush any remaining large clumps with a fork. Add cooked brown rice and quick oats to the tempeh along with all dried seasonings and mix thoroughly.

Measure ½ cup of vegetable broth into a 1 cup liquid measuring cup. Add the tomato paste and Dijon mustard. Next, add the Bragg’s Liquid Amino’s (or low sodium soy sauce) just until the liquid reaches  the 1 cup line and then whisk. Combine the liquid mixture with the tempeh and mix well. The tempeh mixture should be somewhat wet and sticky. Add the sautéed carrot and onion mixture to the bowl and stir until it is well combined.

Transfer the mixture into the prepared glass pan and press down very firmly using the back of a spoon or your hands. Cover the top of the loaf pan with foil (shine side down). Bake covered for 45 minute then remove foil, brush with 1 tbsp oil and bake for another 30-35 minutes. Remove from oven. Run a butterknife around the edges of the cooked loaf to avoid the loaf hardening to the side of the dish.