Step 1

Preheat oven to 350°F (180°C).

Step 2

Make flax egg: In a small bowl, combine 2 Tbsp. ground flax with 6 Tbsp. water. Stir and set aside to thicken.

Step 3

Roughly chop carrot and celery into large chunks (to fit in your food processor). Add them to the food processor and pulse several times until they're finely minced. Add to a large mixing bowl.

Step 4

Next, add mushrooms (wiped clean) and walnuts to food processor. Pulse several times. (It's okay to leave the walnuts in small pieces rather than a fine meal - I enjoy the slight crunch they add to the loaf.) Add to bowl with carrots/celery.

Step 5

Rinse and drain lentils well. Add to processor and pulse a couple times. (You don't want the lentils to be overly mushy.) Add to bowl.

Step 6

Add all remaining loaf ingredients to the large bowl. (Thickened flax egg, oat flour, tamari, tomato paste, herbs/spices, and salt.) Stir to thoroughly combine.

Step 7

Add loaf mixture throughout the 8 hollows in a non-stick mini loaf pan. Be sure to press mixture down to fill each cavity and form even loaves.

Step 8

Place in oven and bake for 25 minutes.

Step 9

Meanwhile, make the glaze: In a small bowl mix together all glaze ingredients until combined.

Step 10

After 25 minutes, remove pan from oven. Carefully spread glaze evenly over each loaf. Return to oven and bake an additional 15 minutes.

Step 11

Remove from oven and let loaves rest 25-30 minutes in the pan. (This step is essential. The loaves will be very soft right after baking. So it's necessary to let them rest and firm up.) After they've rested, carefully remove and serve.