INGREDIENTS:

• 2 tablespoons olive oil
• 1 portobello mushroom, chopped
• 3 button mushrooms, chopped
• 2 shiitake mushrooms, chopped
• 1 medium yellow onion, chopped
• 1 orange bell pepper, chopped
• ¼ bunch cilantro, chopped
• 3 tablespoons fresh tarragon, chopped then measured
• 4 teaspoons dried basil
• 3 tablespoons fresh sage, chopped then measured
• ¾ cup cashews
• ½ cup walnuts
• One 15-ounce can chickpeas, drained
• ½ cup cooked quinoa
• ½ cup panko bread crumbs
• 2½ tablespoons ketchup
• 2 tablespoons steak sauce
• 1 teaspoon liquid smoke (optional)
• Salt and pepper
• ½ cup Nuka-Cola BBQ Sauce

INSTRUCTIONS:

1. Preheat the oven to 375°F. Line a loaf pan with parchment paper, leaving some paper hanging out to ease removing the loaf later.
2. In a large sauté pan or skillet, heat the olive oil over medium-high heat. Add the chopped portobello, button, and shiitake mushrooms, along with the chopped onion and bell pepper. Cook for about 10 minutes until the onions are translucent and the mushrooms are soft. Stir in the cilantro, tarragon, basil, and sage. Cook for an additional 5 minutes. Remove from heat and set aside.
3. Place the cashews and walnuts in a food processor and pulse until coarsely crushed (do not overprocess). Transfer this mixture to a large bowl. Add the drained chickpeas to the food processor and pulse until smooth. Transfer the chickpea mixture to the bowl with the nuts. Add the cooked quinoa and panko bread crumbs to the bowl, stirring to combine.
4. Drain any excess liquid from the sautéed vegetables and add the vegetables to the large bowl with the rest of the ingredients. Add the ketchup, steak sauce, and liquid smoke. Season with salt and pepper to taste.
5. Transfer the vegetable mixture into the prepared loaf pan, pressing it down firmly. Top the loaf with the Nuka-Cola BBQ Sauce.
6. Bake the vegetable loaf in the preheated oven for 1 hour. After baking, remove it from the oven and let it sit for 10 minutes. Line a baking sheet with parchment paper, carefully transfer the vegetable loaf from the loaf pan to a cutting board, and slice it into 1-inch-thick pieces. Be gentle to avoid crumbling. Place the slices on the prepared baking sheet and bake for an additional 15 minutes, or until the edges turn slightly crispy.
7. Remove from the oven and allow the slices to sit for another 10 minutes before serving, or longer if you prefer a firmer texture.

Here are a few variations you can try for this vegetable loaf recipe:

1. Mediterranean Vegetable Loaf:
   • Replace the Nuka-Cola BBQ Sauce with a mixture of sun-dried tomato paste, olive oil, and minced garlic for a Mediterranean twist.
   • Use Mediterranean herbs like oregano, thyme, and basil instead of the tarragon and sage.
   • Add chopped black olives and crumbled feta cheese to the vegetable mixture before baking for a burst of Mediterranean flavors.
2. Mexican-Inspired Vegetable Loaf:
   • Spice it up by adding diced green chilies, cumin, and chili powder to the sautéed vegetables.
   • Use a chipotle-infused barbecue sauce or a spicy tomato sauce for the topping.
   • Mix in some black beans and corn kernels into the vegetable mixture for a Tex-Mex flair.
3. Italian Vegetable Loaf:
   • Use Italian herbs like rosemary, thyme, and oregano in the vegetable mixture.
   • Instead of the Nuka-Cola BBQ Sauce, top the loaf with marinara sauce or a blend of crushed tomatoes, garlic, and basil.
   • Add grated Parmesan cheese to the vegetable mixture for a rich and savory flavor.