Step 1

Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.

Step 2

Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.

Step 3

Add the rest of the ingredients and use a masher to combine. Don't over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it's too wet, add more oats.

Step 4

Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..

Step 5

Prepare half a litre of vegetable stock with the stock cube and set aside.

Step 6

Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.

Step 7

Once it's caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.

Step 8

Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.

Step 9

Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

Step 10

Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.