Cook the whole grain rice according to package instructions and drain.

Preheat the oven to 325°F (160°C). Grease and flour a 4 x 12 inch baking pan.

Heat 1 tbsp of sunflower oil in a saucepan.

Sauté half of the finely diced onions and garlic until slightly browned. Remove from the pan and let cool slightly.

In a large bowl, mix the cooked rice, sautéed onion and garlic mixture, parmesan cheese, crème fraiche, grated carrots, and sunflower seeds to form a sticky mass.

Add the chopped thyme and paprika, then season with salt and pepper.

Put the loaf mixture into the prepared baking pan and bake for about 1 hour.

Meanwhile, mix the halved tomatoes and asparagus with 2 tbsp of sunflower oil and season with salt and pepper.

Spread the tomato and asparagus mixture on a baking sheet and place on the lowest shelf of the oven for the last 20 minutes of the loaf's cooking time.

For the sauce, sauté the remaining diced onions in 1 tbsp of sunflower oil for about 10 minutes until evenly browned. Season with salt and pepper.

Deglaze the pan with 1/2 cup of red wine, bring to a boil, and simmer for 2-3 minutes.

Repeat the deglazing process until all of the red wine is used.

After the last addition of red wine, pour in the vegetable stock and bring to a boil.

Mix the cornflour with a small amount of water to create a slurry.

Add the cornflour slurry to the sauce and cook until the sauce thickens, stirring constantly.

Remove the loaf from the oven and let it rest for 3-5 minutes.

Carefully remove the loaf from the pan and cut into slices.

Serve the vegetarian loaf with the roasted vegetables and red wine sauce.