Hearty Italian-Style Holiday Loaf (Polpettone)

Method

1. 1 Grate the tempeh using the large holes of a cheese grater.
2. 2 Add the grated tempeh to a pan with the water and soy sauce. Cook over medium heat for 5–8 minutes, stirring occasionally, until all the liquid has evaporated. The mixture should be moist but not wet, and should hold together when squeezed in your hand. Transfer to a large mixing bowl and let cool completely.
3. 3 In the same pan, heat a drizzle of olive oil over medium heat. Add the onion with a pinch of salt and cook until translucent. Add the shiitake mushrooms and cook until softened. Remove from the heat, let cool slightly, then transfer to the bowl with the tempeh.
4. 4 Add the sun-dried tomatoes, olives, tomato paste, oregano, basil, garlic powder, breadcrumbs, and nutritional yeast to the bowl. Using gloved or clean hands, squeeze and mix until the mixture is cohesive and evenly combined. Season with salt and black pepper to taste.
5. 5 Transfer the mixture onto a sheet of cling film and shape it into a loaf. Wrap tightly, folding the ends underneath, and refrigerate overnight to firm up.
6. 6 Preheat the oven to 190°C fan (210 static, 375°F).
7. 7 Unwrap the loaf and transfer it to a baking tray. Lightly brush with olive oil, then wrap loosely in baking paper, folding the ends underneath. Bake for 20–30 minutes, then unwrap and return to the oven for a further 10 minutes to lightly brown.
8. 8 Mix all the herb-oil glaze ingredients together in a small bowl. Remove from the oven and brush the top with the herb-oil glaze. Let cool completely before slicing — this helps the loaf set. Note: the texture will remain soft by design.