High in protein and fiber, strong antioxidant and anti-inflammatory, good source of pre/probiotics, and it tastes great!
Note: need to soak oats overnight
siji 1. Toss the beets with oil and pepper, roast 30 minutes until tender. Reduce temperature to 375F (190C).
kalih 2. Add oil to a frying pan and sauté the onions and mushrooms.
telu 3. Add the tempeh and cook until browned.
papat 4. Add the tamari, onion and garlic powder, paprika, cumin, thyme, and chia seeds. Stir to coat.
gangsal 5. Remove from the heat and allow to cool.
nem 6. Combine tempeh mix with quinoa , oats, walnuts, and 3/4 cup (95 g) lentils. Mix well.
pitu 7. In a food processor, combine cashews, beets, egg, and remaining lentils.
wolung 8. Pulse until only little pieces of beets and lentils are visible.
sangang 9. Add the tempeh mix.
sepuluh 10. Grease a loaf pan with oil.
sewelas 11. Fill with tempeh mixture, packing down to fill any gaps.
rolas 12. Evenly spread ketchup on top.
telulas 13. Bake 50 minutes.
Témpé being sold in a traditional market in Indonesia.
Note: need to soak oats overnight
témpé (Javanese)
Serves 8
Preheat oven to 400F (200C)
2 organic beets, cut into cubes
olive oil for cooking
black pepper to taste
1 block tempeh* cut into cubes
1 cup (130 g) each: cooked quinoa and chopped organic onion
2 cups (260 g) organic chopped mushrooms, like cremini
3 Tbs. (45 ml) (gluten-free) tamari
1 tsp. (5 g) each: onion and garlic powders, paprika, ground cumin, and dried thyme
1 Tbs. (15 g) chia seeds
1/2 cup (65 g) organic rolled soaked oats
1/3 cup (45 g) organic walnut pieces
1/2 cup (65 g) raw organic cashews, soaked and simmer for 15 minutes
1/2 cup (65 g) cooked green lentils
1 Tbs. (15 ml) egg replacer, flax egg, or 1 organic egg yolk
2 Tbs. (30 ml) organic ketchup
kalih 2. Add oil to a frying pan and sauté the onions and mushrooms.
telu 3. Add the tempeh and cook until browned.
papat 4. Add the tamari, onion and garlic powder, paprika, cumin, thyme, and chia seeds. Stir to coat.
gangsal 5. Remove from the heat and allow to cool.
nem 6. Combine tempeh mix with quinoa , oats, walnuts, and 3/4 cup (95 g) lentils. Mix well.
pitu 7. In a food processor, combine cashews, beets, egg, and remaining lentils.
wolung 8. Pulse until only little pieces of beets and lentils are visible.
sangang 9. Add the tempeh mix.
sepuluh 10. Grease a loaf pan with oil.
sewelas 11. Fill with tempeh mixture, packing down to fill any gaps.
rolas 12. Evenly spread ketchup on top.
telulas 13. Bake 50 minutes.
*Tempey is a soy-based product, also exist soy-free versions which contains grains or other beans.
Témpé being sold in a traditional market in Indonesia.
