This recipe originally comes from "Incredibly Delicious: Recipes for a New Paradigm" by Gentle World Publishing. It makes a really big, hearty loaf, which is wonderful for sharing or freezing. The millet lends it a nice, fluffy, satisfying texture. I like my loaf a little on the piquant side so I top it with a healthy dose of catsup, but you could use tomato paste as well.

Ingredients

8 serv.

onions, diced↗2
bell pepper, diced↗1
seitan↗4 cups
tempeh↗2 cups
tamari↗
nutritional yeast
millet, cooked↗2 cups
vegetable oil↗1⁄4 cup
black pepper↗1⁄2 teaspoon
tofu, rinsed, drained, and mashed↗1 cup
vegetable bouillon↗1 tablespoon
tomato paste↗1 cup
dried oregano↗1 -2 tablespoon
herb seasoning mix↗2 teaspoons
cumin powder↗1 teaspoon
teaspoon sea salt↗1
catsup, for topping the loaf↗

Step-by-step instructions

1
Saute the onions in a little oil. When soft and fragrant, remove from pan and put half of them aside. Put the rest in a large mixing bowl. Saute bell pepper and add to onions in bowl.
2
In a food processor, grind the seitan using the "S" shaped blade, then grind the tempeh. Fry these together in a large skillet in a little oil and season with tamari and yeast, to taste. When browned, place this in the mixing bowl. Add the cooked millet.
3
In the food processor, blend oil, remaining sauteed onion, black pepper, tofu, bouillin, and tomato paste. When thoroughly blended, stir this into the mixture in the large bowl. Add oregano, herb seasoning, cumin, and sea salt. Mix well.
4
Place into a large oiled casserole or a large cast-iron skillet (a good way to get iron into your diet!). Spread the top of the loaf with a generous amount of catsup and sprinkle with a little oil.
5
Bake in a pre-heated oven at 350 degrees for 50 minutes.

Source: food.com

Original recipe ↗

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