Ingredients:

  • 2 cups cooked brown lentils
  • 1 cup raw walnuts, finely minced
  • 8 oz cremini mushrooms, finely chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup Panko breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp ground flaxseed
  • 5 tbsp water
  • 2 tbsp soy sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup tomato ketchup
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the flax egg by mixing 2 tbsp ground flaxseed with 5 tbsp water; let it sit for 5 minutes to thicken.
  3. Heat olive oil in a large skillet over medium heat. Sauté diced onions and chopped mushrooms for 8–10 minutes until deeply browned and moisture has evaporated. Add minced garlic, thyme, and 1 tsp smoked paprika in the last minute.
  4. In a food processor, pulse half of the cooked lentils with the sautéed vegetable mixture and flax egg until a thick paste forms. Transfer to a large bowl.
  5. Stir in the remaining whole lentils, minced walnuts, Panko breadcrumbs, soy sauce, and Worcestershire sauce. Season with salt and pepper.
  6. Press the mixture firmly into the prepared loaf pan, smoothing the top. In a small bowl, whisk together ketchup, balsamic vinegar, maple syrup, and 0.5 tsp smoked paprika to create the glaze.
  7. Spread half of the glaze over the loaf. Bake for 40 minutes, apply the remaining glaze, and bake for an additional 15 minutes.
  8. Remove from oven and allow the loaf to rest in the pan for at least 15 minutes before slicing to ensure it stays firm.