Preheat oven to 350°F. and line a 9 inch bread pan with parchment paper, or lightly grease with vegan butter or vegetable oil.

Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.

While the mushroom mixture cools, line the pan with parchment paper or grease with vegan butter or vegetable oil.

In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the flax seed mixture with the tofu. Add the flax/tofu mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated vegan cheese and fresh herbs. Mix well. Taste for seasoning and adjust.

The mixture can be kept, covered, in the refrigerator at this point for no more than a day.

Fill the loaf pan with the nut mixture, press the mixture with the back of a wooden spoon to smooth the top and to get rid of air bubbles.

Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnish with fresh herbs and cranberries.