Preheat oven to 375°F. Lightly wipe a glass loaf pan with a smidgen of oil. Line the bottom of the pan with a strip of parchment paper (place it in so it hangs over the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, sea salt, rosemary, sage, garlic, and lemon juice. Process until the mixture smooths out and starts to become sticky, scraping down the bowl as needed. Add the rice and puree. At this point the mixture should be sticky enough to hold slightly when pressed. Add the oats and process through. Transfer the mixture to the prepared pan and evenly distribute. If using the BBQ topping, spread the sauce over the top of the loaf, and then sprinkle on the oats. If using the dry topping, combine the almond meal, oats, and salt in a small bowl, and then sprinkle over the loaf. Cover the dish with foil and bake for 33–35 minutes. Remove foil and bake for another 5–7 minutes. Remove from the oven and let stand for about 5 minutes, then slice and serve.