Mushroom Lentil Loaf

INGREDIENTS

1 cup

dry brown lentils (approx. 3 cups cooked)

3 cups

vegetable broth (or water for a low-sodium option)

large carrots, shredded (approx. 1 cup)

large yellow onion (approx. 1 and 1/2 cup)

8 oz

crimini mushrooms, diced (approx. 3 cups)

garlic cloves, minced (approx. 2 tablespoons)

green bell pepper, diced (approx. 3/4 cup) (or celery)

1 cup

whole-wheat panko breadcrumbs (can also use gluten-free)

1 cup

flour (I like garbanzo bean flour or oat flour)

1/2 cup

walnuts, finely chopped (sub sunflower seeds for nut allergies)

1/2 cup

sunflower seeds, finely chopped

4 tbsp

tomato paste

3 tbsp

vegan Worcestershire

2 tbsp

dried oregano

2 tbsp

dried thyme

1 tbsp

dried parsley

1 tbsp

ground chia or flax seed + 3 tablespoons water

1/3 cup

ketchup

4 tbsp

balsamic vinegar

1 tsp

maple syrup