2tablespoonsvegan Worcestershire sauce or steak sauce
Preheat oven to 375F.
In a food processor fitted with an s-blade, process the rolled oats until a coarse meal forms. There can be small pieces of oat visible. Remove to a small bowl.
Add the pumpkin seeds and sun-dried tomatoes to the food processor and process until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture. Remove to a bowl and set aside.
Remove the s-blade from the food processor and attach the grating disc.
Shred the cauliflower, mushrooms, carrots, onions and garlic in the food processor. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.
In a large nonstick skillet, cook the shredded vegetables over medium-high heat until the moisture has evaporated and the vegetables are cooked, about 6-8 minutes. See notes for alternative oven roasting method.
Add the pumpkin seed (or walnut) and sun-dried tomato mixture into the skillet, and combine with the vegetables, cooking for 1 minute.
Measure 4 cups of the vegan ground beef into a mixing bowl. Refrigerate or freeze remaining mixture for another meal, such as these vegan taquitos.
To the vegan ground beef, add the oats, marinara sauce, steak sauce, salt, and black pepper. Mix throughly to combine.
Portion into muffin tins (an ice cream scoop works great!) or scoop onto a lined sheet pan and bake at 375 for 30 minutes. If using the glaze, spoon onto each meatloaf cup at the end of the cooking time, then bake for an additional 5 minutes.