Vegetarian Meatloaf (Vegan)

• 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

1. 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.
2. 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.
3. While oat mixture cooks, add carrot, mustard, tomato paste, sauce or ketchup, and soy sauce. Add oat mixture to bowl with onion; set aside.
4. Puree tofu and arrowroot in blender or food processor until smooth; add to bowl with oat-carrot mixture, add breadcrumbs, and mix well.
5. 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.

canola oil, onion, walnuts, rolled oats, portabella mushrooms, vegetable broth, garlic, carrot, mustard, tomato paste, soy sauce, cornstarch, whole wheat breadcrumbs

Taken from www.food.com/recipe/vegetarian-meatloaf-vegan-342110 (may not work)