Preheat oven to 350° Fahrenheit. Line a loaf pan with aluminum foil.

In a food processor, blitz mushrooms. (Or coarsely chop if a food processor is not available). Set aside.

Blitz the onions and garlic in the food processor and set aside.

In a large skillet, heat the olive oil over high heat until it sizzles. Add mushrooms, onions, garlic, ½ teaspoon salt. Cook without a lid to let the water reduce / evaporate as much as possible.

Add soy sauce and tomato paste, mix thoroughly. Remove from heat and let cool.

In a food processor, combine oats, cashews, sunflower seeds, cornstarch, dried thyme, salt, black pepper, and ground sage. Set aside.

Drain and rinse kidney beans from the cans. Blitz in the food processor.

In a large bowl, combine mushroom mix, oat mix, kidney beans, and cooked rice. Mix. Press the mixture into the prepared loaf pan and smooth out the top.

Bake for one (1) hour.