Tempeh Loaf: the perfect vegetarian alternative for a Sunday roast

An alternative to a nut loaf, this was an awesome vegetarian dish to go with a typical Sunday roast... not as good as the cockerel but pretty damn good.

Use the herbs you have, fresh herbs are fantastic, I didn't have any mustard but it was still as good, and used chopped almonds rather than walnuts, use what you have in the pantry!

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)
Directions:

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.