Mix the ground flax seed and water in a bowl. Set aside.
Preheat the oven to 375 degrees F and line a 9 inch loaf pan with parchment paper (or lightly grease the pan).
Dry sauté the onions until they begin to soften. Add the celery to the pan, and continue to sauté until the onions are translucent.
Add the garlic, mushrooms, and wine to the pan. Stir ingredients together and allow to simmer until most of the moisture has been absorbed.
While the mushrooms cook, grind the nuts the in a food processor.
Add the ground nuts to a large bowl. Mix in the quinoa, oats, soy sauce, herbs, salt, and pepper.
Add the ingredients from the mushroom pan to the bowl and stir well.
Add the flax mixture to the nut mix and stir to combine completely.
Spread the mixture evenly in the loaf pan. Smooth it down and make sure it fills in the corners.
Bake the loaf, for about 45 minutes: until it is brown and a tooth pick can be inserted into the center and pulled out clean.
Allow the loaf to cool for at least 15 minutes before slicing. You may need to run a knife around the edges to loosen it.