Tempeh Roast with Cranberry Sauce

Tempeh Roast with Cranberry Sauce

from l'escouade culinaire
Prep20 min
Cook30 min
Yield :8 portions

Ingredients

  • 680 g chopped tempeh TEMPEHINE ORIGINAL FLAVOR
  • 1 yellow onion finely chopped
  • 3 eggs
  • 1 cup plain breadcrumbs
  • Ground salt and pepper, to taste
  • 2 cans of 341 ml cranberry sauce, whole fruit.

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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