Tempeh Loaf

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 8 ounces tempeh
• 1 cup vegetable stock
• 1 bay leaf
• 6 slices whole wheat bread (approx)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 egg, beaten (or for vegan, use 1/4 cup of stock instead)
• 1/4 cup minced parsley
• 1/4 teaspoon salt (optional, depending on how salty your stock is)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons dijon mustard
• 1/4 cup finely ground walnuts (use food processor)

Recipe

• 1 cut tempeh block in half and simmer in stock with bay leaf for 10 minutes.
• 2 cut or tear bread into cubes to yield 2 cups of packed bread cubes.
• 3 remove tempeh and bay leaf from stock, let tempeh cool.
• 4 pour 3/4 c of the hot stock over the bread cubes to soak.
• 5 meanwhile, saute onion in olive oil.
• 6 grate the tempeh, and mix with egg, soaked bread cubes, and sauted onion.
• 7 mix in remaining ingredients.
• 8 pack into greased loaf pan and cover with foil.
• 9 bake at 350 for 30 min., covered and another 10 minute uncovered.
• 10 top with veggie gravy, sauteed mushrooms, dijon mustard, or ketchup.