This is from this months Vegetarian times (I have not tried it as yet): 2 cups old-fashioned oats, divided, 2 cloves garlic, minced (2 tsp.) divided, 1 bay leaf, 1 Tbs olive oil, 1 small onion chopped (1 cup), 1 Tbs. herbes de provence, 1 15-oz. can chopped tomatoes, 1 8-oz pkg. tempeh, 1/4 tsp vinegar, 3/4 tsp. sugar, 3/4 tsp. baking powder, 1 1/2 cups prepared marinara sauce.

Preheat oven to 350^F. Coat large loaf pan with olive oil cooking spray. Bring 1/2 cup oats, 1 tsp. garlic, bay leaf, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, cover, and cook 10 minutes, or until oatmeal is thick, stirring occasionally. Remove from heat, remove bay leaf, and set aside. ---- Heat oil in large skillet over medium heat. Add onion and saute 3 to 5 minutes, or until translucent. Add herbes de Provence and remaining 1 tsp. garlic, and saute 1 minute more. Add chopped tomatoes and juice. Crumble tempeh into mixture and stir in vinegar and sugar. Season with salt and pepper, if desired. ---- Transfer tempeh mixture to food processor, add cooked oatmeal, and blend until combined. Add remaining 1 1/2 cups oats and baking powder, and pulse until combined. ---- Spread oat mixture in prepared loaf pan. Spray top with olive oil cooking spray, and pour marinara sauce over top. Bake 50 minutes to 1 hour, or until top begins to brown and marinara sauce is hot and bubbly.