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It's got great texture, just firm enough to hold together when hot and perfect for cold sandwiches the next day. And it was moist as well. I added coconut milk (yummy saturated fat) and minced onions to the loaf to keep it from dying out and it worked like a charm. Just make sure you chop your onions very finely.
Bulgur Mixture:
1/2 cup bulgur
1/4 cup ketchup
1 cup coconut milk (small can)
2 tbs vegan Worcestershire Sauce
2 tbs steak sauce
Dry Ingredients:
6 oz tempeh, grated
1 onion, very finely chopped
1/2 cup oatmeal
2 tbs ground flax seed
1/2 tsp Marmite (optional, but very good)
1 tsp browning sauce (optional, for color)
3/4 cup vital wheat gluten
Herbs:
2 cloves garlic, minced
1 tsp fresh thyme, minced (or 1/2 tsp dried)
1/2 tsp fresh oregano, minced (or 1/4 tsp dried)
1/2 tsp fresh rosemary, minced (or 1/8 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 cup parsley, chopped
Glaze:
1/3 cup ketchup
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