Tempeh Roast with Cranberry Sauce

Preheat the oven to 375F.

In a large bowl combine the tempeh, chopped onion, eggs, breadcrumbs and ½ cup cranberry sauce. Add salt and pepper to taste.

Form a roast with the preparation and place in a baking pan.

Drizzle the remaining cranberry sauce over the roast and bake for 30 minutes.

Vegan version: replace the eggs with ¾ cup plain hummus and a little water to adjust the texture.

Freeze: 3 months

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