Step 1

In a medium saucepan, bring 2 1/2 cups water to a boil. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.

Step 2

In a small bowl, stir together the flax seed meal and ½ cup water. Set it aside to thicken for at least 3 minutes.

Step 3

In a large skillet, heat the oil over medium-high heat. Add the onion, celery, and garlic and sauté until the onion begins to soften, about 3 minutes.

Step 4

Add the shredded carrot and mushrooms, sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes.

Step 5

Stir in the thyme and fennel seeds and continue to cook for 5 minutes.

Step 6

Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.

Step 7

Once the mushrooms are soft, add the nutritional yeast, cooked lentils, flax mixture, walnuts, bread crumbs, salt, pepper, and chili flakes to the skillet. Stir well to combine all the ingredients.

Step 8

Taste for seasoning and add more salt and pepper if desired.

Step 9

The mixture should stick together, but if it doesn’t, place about 1 cup of it into a food processor and pulse until it’s a thick mush. Stir that back into the skillet.

Step 10

Scoop the mixture into the prepared loaf pan and press firmly into the pan.

Step 11

Make a quick glaze by mixing together the balsamic vinegar and ketchup in a bowl, then spread that evenly over the loaf.

Step 12

Cover tightly with aluminum foil and bake for 30 minutes, or until the top of the loaf feels firm to the touch.

Step 13

Let it cool for 10 to 20 minutes before slicing.