Mamta
Toast walnuts in a skillet over low heat until golden & fragrant. Remove the walnuts from the skillet and set aside
In the same large skillet, heat oil over low heat. Sauté onions for 2-3 minutes, then add celery and carrots. Cook for 5-6 minutes until softened.
Once the mushrooms release their liquid, make a well in the pan. Add the miso paste, stir it in, and cook until it starts to stick.
Line a loaf pan with parchment paper. Oil any exposed areas.
Add walnuts to a food processor and pulse until the size of lentils or smaller.
In a bowl, add mustard, eggs, and rolled oats. Stir. If adding cheese, mix it in now.
Pour the mixture into the parchment-lined loaf pan and place on the middle rack to bake 35-45 minutes.
While the loaf bakes, prepare our Mushroom Gravy, or use your favorite.
Ladle warm gravy over the loaf and sprinkle pomegranate seeds on top. Garnish with fresh sage & serve.