1 packet of tempeh, cut into very small cubes
1 brown onion
3 tablespoons of olive oil
1/2 teaspoon of dried basil, sage and thyme and oregano
4 tablespoons of tamari
4 garlic cloves crushed
3 tablespoons of tomato paste
1 cup of hulled millet
1 cup of cooked sweet potato
- Place the millet in a saucepan and cover with 2 cups of water. Bring to the boil and then simmer, covered for 20 minutes or until all the water is absorbed and the millet is cooked.
- Use 1-2 sweet potatoes, depending on their size. Peel and cut them into chunks. Steam them for 10 minutes or until ready. Do not over cook them as they hold the dish together.
- Cook the tempeh in a frying pan with olive oil for 5-10 minutes until lightly browned. Add garlic, onions and herbs. Cook for a further 5 minutes and add the tamari.
- Then in a large bowl add all the ingredients and mash together well. Firmly place all into a lined baking loaf tin.
- Bake for 30 minutes
Recipes by Gemma Davis from Compassionate Kitchen