Tempeh Meatless Loaf

with Spicy Sauce and Garlic Thyme Potatoes

Meatless Loaf Ingredients

• 200g package tempeh

• 3 cloves of garlic minced

• Oil

• 1 yellow onion chopped

• ½ cup of sunflower seeds

• 3 tbsp chia seeds

• ¼ cup chopped parsley

• ½ cup red lentils

• 1 sprig of rosemary, chopped

• 1 tsp fresh thyme

• 3 tbsp tomato paste

• 4 tbsp soy sauce (or gluten free alternative)

Spicy Sauce

• 3 tbsp tomato paste

• 1 tbsp sriracha sauce

• 1 tsp maple syrup

• 1 tsp soy sauce

Instructions

1. Cook the red lentils with 1 cup water. (Bring to a boil and then lower heat and cook for 10-15 minutes, until soft).

2. Pre-heat the oven to 375F.

3. Shred the tempeh with a cheese grater. The tempeh should have the consistency of ground meat

4. Heat the oil in a pan on medium/low and fry up the onion until it is soft.

5. Add the tempeh and fry for 5-10 minutes until the onion starts to brown. Add the garlic and cook for 2-3 more minutes.

6. Add the cooked mixture and the rest of the loaf ingredients into a bowl and mix well.

7. Line a loaf pan in parchment paper and press the tempeh mixture into it, you want it to be firmly pressed in

8. Reduce the heat of the oven to 350 and cook for 20-30 minutes until the edges are browned and pulling away from the edges

9. Let the loaf cool slightly before moving to your serving plate or serving right from the pan. Mix the spicy sauce ingredients and serve while hot!