Tempeh Loaf

For the Tomato Sauce:
1 can whole peeled tomatoes
2 tb balsamic vinegar

For the Loaf:
1 carrot
1/2 large onion
1 celery stalk
1/3 cup walnuts
2 garlic cloves
2 tb butter
leaves from 1 thyme sprig
1 pound crimini mushrooms
1 cup fresh bread crumbs
2 tb parsley, chopped
1, 8 oz package of tempeh, crumbled
salt and pepper to taste
1 beaten egg
1 egg white
1/4 cup milk

Sauce:
You could use ketchup, but I made a simple sauce out of a can of organic whole tomatoes and some balsamic vinegar. Puree the tomatoes with their juice and pour into a small saucepan. Stir in the vinegar and let simmer while you prepare the loaf, or until it's cooked down to about half its original volume.

Loaf:
Preheat oven to 350 degrees F. In a hot pan, melt butter. Meanwhile, use a food processor to chop the carrot, onion, celery, walnuts and garlic into small, uneven pieces. Pour onto butter and saute until the vegetables begin to soften. Add thyme leaves. Again, use the food processor to chop the mushrooms into small pieces. Add these to the cooking vegetables and continue to saute it all. Cook until the mushrooms release their moisture.

In a large mixing bowl, mix breadcrumbs and parsley. Add mushroom mixture and crumbled tempeh to the breadcrumbs and stir until well blended. Season to taste. Pour in 1/2 the tomato sauce, the egg, egg white and milk and stir to blend completely. Spread mixture into a greased loaf pan and pour remaining tomato sauce on top. Bake in 350 degree oven for about 45 minutes.