Preheat the oven to 350°F (190 degrees C). Line a 9x5-inch metal loaf pan with parchment paper, leaving some overhang for easy removal after baking.

Spread the chopped nuts on a roasting tray and place them in the preheated oven for 5 minutes, or until lightly toasted.

Cook the wild rice according to package directions. Set aside to cool.

Set a large skillet over medium heat and add olive oil. When the oil is hot, add the onion and cook for 2 minutes, until softened. Add the garlic and cook for an additional 30 seconds.

Add the lightly mashed garbanzo beans, marjoram, sage, and thyme; cook and stir for about 5 minutes until the mixture is heated and well combined. Transfer to a large mixing bowl.

Stir in the chopped nuts, Swiss cheese, cooked wild rice, cottage cheese, prepared egg replacer, parsley, salt, and pepper until evenly mixed.

Press the nut roast mixture into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven until the loaf is golden brown, about 1 hour. Lightly cover with aluminum foil during the last 15 minutes to avoid over-browning on top.

After removing it from the oven, allow the loaf to stand for 30 minutes in the hot pan. Then, using the excess parchment paper on each side, lift it out of the pan and set it on a flat surface to cool completely. The roast will firm up as it cools. Use a serrated knife to cut into individual slices and serve warm or room temperature.