To Make the Loaf:

1. Preheat oven to 350°F. Lightly grease a 10x5x3-inch loaf pan.
2. Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery until soft, about 15 minutes. Stir in garlic, thyme, basil, and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring often. Transfer the mixture to a large bowl.
3. Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper.
4. Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the pan with foil. Bake for 45 minutes, cover, then remove foil, and bake for an additional 15-20 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate. Slice and serve.

To Make the Gravy:

1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour, and stir for about 1 minute. Add water, soy sauce, thyme, and garlic powder. Continue to cook, whisking continuously, until mixture is very thick.
2. Transfer gravy to a blender and purée until smooth. Adjust seasonings, and add salt and pepper to taste.