Ingredients
3 tablespoons olive oil
1 large onion, diced
2 large carrots, diced
2 cups celery, diced*
8 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried parsley**
2 (8-ounce) packages tempeh
½ cup soy sauce
½ cup vegetable stock
1 cup cooked brown rice, warm
½ cup panko
Sea salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees. Lightly grease a loaf pan.
Sauté onion, carrots and celery until soft, about 15 minutes. Stir in garlic, thyme, basil and parsley. Let cook a few more minutes.
Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring frequently.
Transfer the mixture to a large bowl. Add rice and panko to bowl and mix well. The more you mix it and mash it, the better it will hold together when you bake it. S &p to taste.
Press firmly into loaf pan. Cover the top of the loaf pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 minutes. Rest for 5 minutes before cutting and serving.