Soy Walnut Loaf

From my favorite now defunct magazine Veggie Life.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1  cup  chopped onion
• 3⁄4 cup  chopped carrot (about 1 medium)
• 1  tablespoon olive oil
• 1  cup walnuts
• 1 (15 ounce) can black soybeans, drained
• 1  cup  dried breadcrumbs
• 1⁄4 cup  minced parsley
• 2  tablespoons almond butter
• 1  tablespoon vegetable bouillon granules
• 1  tablespoon  minced fresh thyme
• 1  tablespoon tamari or 1  tablespoon  other soy sauce
• 1⁄2 teaspoon garlic powder
•  salt and pepper, to taste
• 2  tablespoons rolled oats
•  cooking spray or   oil

• Topping

• 2  tablespoons tomato paste
• 1  tablespoon dijon-style mustard
• 1  tablespoon honey or 1  tablespoon brown sugar

Directions

1. Note you may also use vegetarian chicken or beef in place of the vegetable boullion.
2. Preheat oven to 400F and prepare a 4 X 8 by spraying with pam.
3. Mince the carrot and onion in a food processor then saute over medium heat until limp, 4 to 5 minutes.
4. Grind nuts until fine but not powdery and place in large bowl. Add beans to processor and pluse until coarse. Do NOT puree. Add to bowl.
5. Stir in the bread, parsley, almond butter, bouillon, thyme, tamari, garlic, salt and pepper. Use hands to combine by mixing and kneading.
6. Sprinkle the loaf pan with oats. Press into pan and smooth. Bake for 30 minutes.
7. In bowl stir topping ingredients and spread over loaf. Return to oven for 10 minutes. Remove to rack to cool for at least 10 minutes before slicing.