Tempeh Loaf - cooking recipe

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)

Preparation

Cut tempeh block in half and simmer in stock with bay leaf for 10 minutes.
Cut or tear bread into cubes to yield 2 cups of packed bread cubes.
Remove tempeh and bay leaf from stock, let tempeh cool.
Pour 3/4 c of the hot stock over the bread cubes to soak.
Meanwhile, saute onion in olive oil.
Grate the tempeh, and mix with egg, soaked bread cubes, and sauted onion.
Mix in remaining ingredients.
Pack into greased loaf pan and cover with foil.
Bake at 350 for 30 min., covered and another 10 minute uncovered.
Top with veggie gravy, sauteed mushrooms, dijon mustard, or ketchup.