Preheat oven to 350 degrees
Spray a loaf pan with non-stick spray or cut parchment paper to fit pan.
In a saucepan, combine the water, steel cut oats, worcestershire sauce and tomato paste. Bring to a boil, then cover and simmer over low heat for 15 minutes. Stir frequently so that oat mixture does not stick. Set aside to cool.
Tear the toasted bread into pieces and place them into food processor or blender. Process into crumbs. Place the crumbs into a large mixing bowl.
Place mushrooms, beans, onions, smoked paprika, garlic, salt and pepper into the processor. Blend in short bursts until mixture is chopped into small pieces.
Add mushroom mixture to bowl with breadcrumbs. Add oat mixture and non-dairy milk. Stir to combine.
Pack the loaf mixture into your prepared pan, pressing firmly. Spread barbecue sauce evenly over the top.
Bake loaf for 65 minutes.
Remove from oven and allow to cool for 15 minutes in the pan. After removing from the pan, allow to cool for 10 minutes before slicing.
This recipe adapted from Molly Patrick at Clean Food Dirty Girl.