Notes from Chef Pickarski:
Unrefined corn oil will give this loaf a pleasant buttery note.
The binding protein is the combination of gluten and whole wheat flour. The nuts and seeds add texture. Notice that no water was added to the mix (water is only used to cook the bulgur). Moisture in the ingredients is activating the binders. If there isn’t enough moisture, the gluten cannot be activated to bind. Too much moisture and the mixture becomes stringy and mushy.
This recipe is from The Classical Vegetarian Cookbook For Professional Chefs and Inspired Cooks (R. Pickarski, 2015). Don't let the name fool you - the book is all vegan and can be purchased at http://eco-cuisine.com/