Gluten Free Vegan "Stuffing"/Lentil Veggie Loaf

I came up with a recipe for my mom to make me a veggie loaf cause I'd really been craving one. It's a lentil based loaf and I thought it would be a lot like a normal veggie loaf. Well, it wasn't. It was way better! Even though it wasn't exactly like a typical veggie loaf, it tasted just like Thanksgiving stuffing! As I ate it I decided it would be perfect as a gluten free substitute for stuffing.

It doesn't stick together well once you start dipping it out of the pan. It's a little crumbly but not too bad. You can always add more binder if you want it to stick together better.

GF Stuffing/Veggie Loaf
1/2 C cashews
1 onion, Diced
1 garlic clove, minced
1 large carrot, peeled and grated
2 celery ribs, diced
1 C mushrooms, chopped
2 C cooked lentils (any variety, I used brown)
1 C cooked brown rice
1/4 C vegetable broth
1/2 C cooked oatmeal
1 tsp ground cumin
1 tsp Italian seasoning
2 tbsp nutritional yeast flakes
2 tbsp tamari or Bragg's liquid aminos

Preheat oven to 350 F. Coat a 8x8 baking pan with nonstick spray (you can also use a loaf pan but I think the baking pan makes for a more crispy stuffing like texture).
Grind cashews in a food processor. Place in a large bowl and set aside.
Saute the garlic, onion, celery, carrot, and mushroom. Add to the bowl as well as the remaining ingredients. Mix together well, adding only as much broth as you need to create a moist loaf that holds together.
Press mixture into your pan and bake for 45 minutes or until thoroughly cooked.

Mom made mine in a heart shaped baking pan. Awww =]