Total Time
1hr 40mins
Prep 50 mins
Cook 50 mins

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 Nutrition

Directions

  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.
Most Helpful

Made only a minor substitution: instead of catsup, I used Sriracha Chili Sauce (I tend to like spicy!!) ... excellent recipe: good flavor and texture. Next time, I might pulse the seitan and tempeh rather than blend, to give a rougher, more rustic mouth feel to the dish. Definitely one recipe I'll be making again! Thanks, Veggie Girl NYC, for posting!

Gandalf The White September 16, 2008