Rinse and drain 1 1/2 cups of organic farro. Place in a pot and add enough water or vegetable stock to cover. Bring to a boil, reduce heat to medium-low and simmer for approximately 25-30 minutes. Drain off any excess water.

Preheat oven to 350 degrees F.

Heat the vegetable broth or vegan butter in a large saute pan. When hot, toss in the onions and celery. Cook for 3-4 minutes or until softened. Add the garlic, salt, pepper and herbs and cook for another minute. Add more vegetable broth if sticking. Remove from heat.

Place the walnuts in a food processor and process until crumbly.

Place the pineapple in a food processor and process until smooth. There will still be a few overy small pieces.

Place the farro in a large bowl. Add the cooled onion mix, walnuts, pineapple, dijon mustard, salt, pepper, herbs and flax eggs. Add a light sprinkle of red pepper flakes if using. Combine with your hands. Taste for additional seasonings. Start adding the bread crumbs until it holds together. Adding more bread crumbs if necessary. Place the mixture in a loaf pan. Cook for 15 minutes. Remove and brush with glaze and cook for another 15-20 minutes. Serve with mashed potatoes and gravy.

Whisk together the brown sugar, vinegar and dijon mustard.