Veggie Tempeh Loaf with Pumpkin Mash and BBQ Plum Glaze

Steps

1. Preheat oven to 220°C. Lightly grease 6 cups of a large muffin tin. Bring a medium pot of salted water to the boil. Finely dice onion and grate carrot and courgette.
2. Heat a drizzle of oil in a large fry-pan on high heat and cook onion, carrot and courgette for about 6 minutes, until softened. Add garlic and loaf spices and cook a further 1 minute, until fragrant.
3. Use clean hands to finely crumble tempeh into a large bowl. Add beans and mash to combine. When veggies are cooked, add to bowl along with eggs, breadcrumbs, soy sauce, tomato sauce and salt. Mix well to combine and season with pepper. Use a heaped ½ cup measure to fill muffin cups with loaf mixture and smooth the tops flat.
4. Divide first measure of BBQ plum glaze over each loaf. Bake in oven for about 20 minutes, until cooked through and a knife or skewer inserted comes out clean. While loaves are baking, cook pumpkin in pot of boiling water for about 15 minutes, until soft.
5. Drain well and return to pot with milk and butter. Mash until smooth, season to taste and cover to keep warm. Cut bok choy into quarters lengthways. Heat a drizzle of oil in a large fry-pan on high heat and cook bok choy for about 4 minutes, until softened. Season to taste and set aside.
6. Spoon pumpkin mash onto plates, top with bok choy and tempeh loaves. Drizzle with reserved BBQ plum glaze.