TEMPEH MEATLESS LOAF

Ingredients:

Marinade for tempeh:
200 ml orange juice
2 tbsp Balsamico
1/2 tsp Paprika powder
1 tbsp sweet chili sauce
1 tsps mix of herbs
Extra vergin olive oil
Salt & Pepper

For the loaf:
300g tempeh
200g chickpeas
100g pumpkin pulp
1 fresh leeks
100g sweet potatoes
100g corn flour
1 tsp chilli flakes
1 tsp smoked paprika
1 tsp Italian herbs
Extra vergin olive oil
Salt & Pepper

Direction:

Prepare a marinade mixing all the ingredient.
Be generous with herbs and spices.

Mash the temped using your hands or a blender and leave to marinate the time need to prepare all the veggie.
Clean and cut pumpkin and sweet potatoes. Then boil until soft. Let them cool down.

In a big bawl, put the tempeh squeezed from the extra marinade. Add potatoes and pumpkin, chickpeas, thinly chopped leeks, herbs and spices.
Mix all together and as last one, add the corn flour (use the quantity need to have a soft but firm texture).

Use a rectangular baking trays for bread to make the loafs: fill it and press well.
Put upside-down on a tray with baking papers to keep the shape but remove the bread stamp!
If you want you can easily make a compact loaf using your hands.

Bake in the oven for 40 minutes at 190°C.