A deeply flavored mushroom loaf spread with a sticky asian inspired glaze and baked to a deep brown. Serve with mashed potatoes and you'll feel like a 1950s family come to life.
Heat your oven to 400 degrees Fahrenheit and prepare your loaf pan or what ever pan you are using. I use a bread pan and line it with foil or parchment for easy removal of the loaf. If you allow the foil to come up on either side an extra 2-3 inches then you have a good handle for removing the loaf later.
In a small bowl stir together your flax and aquafaba, and set aside to thicken.
In a large sauté pan heat your oil over medium heat and sauté your onions, celery, carrots, mushrooms and garlic. Stir frequently and cook until the mushrooms are cooked down and the carrots begins to soften, about 15 minutes.
While the veggies are cooking give your chickpeas a good mash with a potato masher or your hands. I suppose a food processor would work well here on and off with buses. The chickpeas are going to help work like a glue, a tasty glue, to hold your loaf together.
When your veggies are ready add them to a large bowl with the chickpeas and for in the flax mixture.
Add the rest of your loaf ingredients and mix well. I think this is best done with your hands. really get n there and massage the ingredients together.
Press the mushroom mixture into your desired pan. Really press it into the corners and give the top a good press, if you know what I mean. I think it improves the structural integrity of the loaf.
Mix together your glaze ingredients and spread over the top.
Cover with foil and bake for 25 minutes covered. Remove the foil and bake another 25 minutes uncovered.
Remove form the oven and allow to cool 15 minutes on a rack. Remove from the loaf pan carefully by pulling up on the overhanging foil. Allow to rest another 10 minutes and slice with a serrated knife.