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1
Preheat oven to 350 degrees.
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2
Lightly grease a 10-by-5-by-3-inch loaf pan.
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3
Heat oil over medium-high heat in a large deep-sided skillet and saute onion, carrots and celery until soft, about 15 minutes.
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4
If vegetables begin to stick, add a little bit of water to the skillet.
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5
Stir in garlic, thyme, basil and parsley.
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6
Let cook a few more minutes.
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7
Crumble the tempeh into the skillet and add soy sauce and broth.
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8
Reduce heat to medium and cook for about 5 minutes, stirring frequently.
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9
Transfer the mixture to a large bowl.
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10
Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon.
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11
The more you mix it and mash it, the better it will hold together when you bake it.
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12
Season with salt and pepper to taste.
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13
Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon.
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14
Cover the top of the loaf pan with foil.
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15
Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 minutes.
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16
Remove from oven and let rest for 5 minutes before unmolding.
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17
Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate to unmold.
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18
Slice and serve.
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19
Chefs note: Recipe can be halved to serve 3 to 4 people.
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20
If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 more minutes uncovered.
