Ingredients
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Preparation
1
Preheat the oven to 375°F.
2
In a large bowl, combine the tempeh, chopped onion, eggs, breadcrumbs and ½ cup of the cranberry sauce. Season with salt and pepper to taste.
3
Shape the mixture into a roast and place it in a baking dish.
4
Spoon the remaining cranberry sauce over the roast and bake for 30 minutes.
5
Vegan version: replace the eggs with ¾ cup plain hummus and a little water to adjust the texture.
6
Freezer: 3 months
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