Follow these steps for perfect results
tempeh
coarsely grated
sweet onion
coarsely grated
garlic cloves
finely grated
vital wheat gluten
paprika
sage
thyme
coriander
seasoning salt
to taste
cayenne pepper
soy sauce
hot pepper sauce
olive oil
water
if needed
ketchup
brown sugar
mustard
Bourbon
Preheat oven to 350 degrees.
Oil a 9 x 13 baking pan.
Mix grated tempeh, onion, garlic, flour, and spices (paprika, sage, thyme, coriander, seasoning salt, cayenne pepper) in a large bowl.
Add soy sauce, hot pepper sauce, and olive oil to the mixture.
Add enough water so you are able to mash everything up with your fingers (you may not need any at all).
Knead/mush/mash for a few mins to mix everything well.
Divide dough into 10 pieces and shape into small loaves.
Place into oiled pan, and spray lightly with oil.
Bake for 15 minutes.
While loaves are baking, bring ketchup, brown sugar, mustard, and Bourbon to a bubbling simmer in a small saucepan.
Let the glaze thicken a bit.
Spoon glaze over baking loaves.
Bake loaves for 15 mins more, then scoop excess glaze back over the loaves.
Bake for an additional 20-25 mins, or until glaze is thickened and darkened.
Expert advice for the best results
Adjust the amount of cayenne pepper to control the spice level.
For a deeper bourbon flavor, add a splash of bourbon to the glaze after it's thickened.
Serve with mashed sweet potatoes and steamed greens.
Everything you need to know before you start
15 mins
The 'meatloafs' can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Place a loaf on a plate and drizzle generously with the bourbon glaze. Garnish with chopped parsley.
Serve with mashed potatoes and green beans.
Serve with a side salad.
Pairs well with the smoky and sweet flavors.
Discover the story behind this recipe
A vegan adaptation of a classic Southern dish.
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