Step 1

If you haven't already, cook wild rice according to package instructions, then set aside. Preheat oven to 375 degrees F, and line a 1.5 Qt. loaf pan with parchment paper (this makes it easy to lift the loaf out of the pan after cooking).

Step 2

Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, poultry seasoning, thyme, and paprika, and cook for another minute, stirring frequently. Season with a pinch of salt and pepper.

Step 3

Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.

Step 4

In a large food processor pulse the chickpeas, walnuts, vinegar, tamari, salt, pepper, and flour just until chunky (about 7 or 8 pulses). Transfer to a large mixing bowl. Now add the sautéed vegetables to the food processor, and pulse just 5 or 6 times or until the kale is shredded. Transfer the veggies to the mixing bowl.

Step 5

Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.

Step 6

Spoon the mixture into the prepared pan, and use a large spoon or spatula to firmly and evenly press it down into the pan. Bake for 30 minutes. If adding a glaze on top, brush that on now. Return the loaf to the oven and bake for another 10 to 15 minutes or until the top edges are golden and the center of the loaf is hot and only slightly soft when pressed. *Total bake time is about 45 minutes.*

Step 7

Let the loaf rest in the pan for about 20 minutes, then lift out by the parchment paper onto a cutting board or platter. Allow to cool for another 15 to 20 minutes, then slice and serve.