Vegan Veggie-Packed Lentil Loaf

Instructions

1. To start, prepare the flax eggs by thoroughly mixing the flax meal and water in a small bowl. Allow it to sit for at least 10 minutes.
2. To begin preparing the loaf, preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
3. In a large saucepan over medium heat, heat a drizzle of olive oil until it shimmers. Then, add the carrot and celery, cooking them for 2-3 minutes until they become lightly browned.
4. Now, introduce the onion and mushrooms into the pan. Sauté for an additional 3-4 minutes until the onion turns semi-translucent.
5. Drizzle a little more olive oil into the pan, and add the garlic, bell pepper, and tomato paste. Cook for an additional 2 minutes until the tomato paste darkens slightly.
6. Sprinkle in the salt, black pepper, parsley, and thyme. Cook for another minute to release their enticing aroma.
7. Stir in the soy sauce and vegan Worcestershire sauce, continuing to cook for another 2 minutes until the vegetables reach a tender state. Remove the pan from the heat.
8. Next, transfer the lentils, brown rice, oats, flax eggs, and sautéed vegetables into a food processor. Pulse the mixture for about 10-12 times until you achieve a slightly chunky texture.
9. Transfer the processed mixture into the prepared loaf pan, smoothing the top with a spatula.
10. To prepare a delectable glaze, combine ketchup and maple syrup in a small bowl. Brush half of the glaze onto the top of the loaf, saving the rest for later use.
11. Bake the loaf for 45-50 minutes; you can check if it's done by inserting a fork into the center and ensuring it comes out clean.
12. Once baked, brush the remaining glaze onto the loaf, and slice it before serving.
13. Your creation is ready to be enjoyed! Bon appétit!