Vegetarian Meatloaf (Vegan) - cooking recipe

Ingredients

3 tablespoons canola oil
1 large onion, diced
1 cup walnuts, chopped
1 cup rolled oats (not instant variety)
10 baby portabella mushrooms, sliced
2 cups vegetable broth
2 garlic cloves, minced
1 cup carrot, grated (about 2 medium)
3 tablespoons Dijon mustard
4 tablespoons tomato paste or 4 tablespoons tomato sauce
2 tablespoons soy sauce
12 ounces tofu, drained
2 tablespoons cornstarch
2 1/2 cups whole wheat breadcrumbs

Preparation

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil. Add onion; saute over medium to medium-low heat until caramelized, about 15 minutes, stirring occasionally. Transfer to a large mixing bowl; set aside.
In same skillet over medium heat, add remaining oil and walnuts, saute 3 minutes. Add oats; saute 3 minutes, stirring. Add mushrooms, broth and garlic; reduce heat to low. Cook until stock is absorbed and mushrooms are soft, 6 to 10 minutes.
While oat mixture cooks, add carrot, mustard, tomato paste, sauce or ketchup, and soy sauce. Add oat mixture to bowl with onion; set aside.
Puree tofu and arrowroot in blender or food processor until smooth; add to bowl with oat-carrot mixture, add breadcrumbs, and mix well.
Pour mixture into oiled or nonstick 9 x 5 x 21/4 inch loaf pan, shape into loaf. Bake 40 minutes. Let stand 30 minutes before slicing.