Veggie-Packed Lentil Loaf

Instructions

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
• In a large saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook for another 3-4 minutes, until the onion is semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly darkened.
• Add the salt, black pepper, parsley, and thyme and cook for 1 more minute, until fragrant.
• Add the soy sauce and vegan Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, combine the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times, until the mixture is slightly chunky.
• Transfer the mixture to the prepared loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of the loaf, reserving the rest for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the center comes out clean.
• Brush the loaf with the remaining glaze, then slice and serve.
• Enjoy!