Everything But The Kitchen Sink Vegan Loaf

This recipe is meant to use ingredients you have on hand, so replace walnuts with the nut you already have in the cupboard, or use shallots instead of onion, barley instead of rice.

Ingredients

1 - Sauté:
3 cloves garlic, minced
1 bell pepper, chopped
1 lg. Spanish onion, chopped
1/4 tsp. crushed chili pepper
fresh ground black pepper
salt

2 - Pulse in processor: 
1 can chickpeas
handful of parsley, chopped
7 to 8 halves of sundried tomatoes, roughly chopped
handful of walnuts (or other nut)
1/4 c. of onion
2 tbsp. olive oil

3 - Add to sauté: 
1/2 c. lentils, rinsed
2 tsp. maple syrup
1/3 c. cooked rice
1/2 c. passata or sauce or diced tomatoes pureed
a few shakes of liquid smoke

4 - Combine into bowl: 
1 1/4 c. quick oats
olive oil
3/4 c. panko
2 tbsp. ground flax seeds
1/2 tbsp. agar powder
2 tbsp. pesto
3 tbsp. nutritional yeast or parmesan-style nut cheese
3 tbsp. vegan Worcestershire

Directions
Sauté ingredients listed in step 1, until onions and peppers are soft, then remove from burner. Pulse ingredients listed in step 2. Add ingredients from step 3 into the sauté from step 1 and put back on the burner. Add pulsed mixture from step 2 into a large bowl and add new ingredients from step 4. Form into a loaf and pour a little sauce over the top.

Bake at 375 degrees for about 90 minutes. Serves many.