Step 1

Mix the ground flax seeds with the water and let sit for 5 minues to gel.

Step 2

Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red pepper and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs.

Step 3

Reduce the heat to medium then deglaze the pan with red wine. Add the ketchup, tomato paste tamari, and vegan worshershire sauce and mix everything together.

Step 4

Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture.

Step 5

Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly.

Step 6

To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.

Step 7

Bake at 350 degrees for 35-45 minutes.

Step 8

Let cool for 30 minutes before removing from the pan.