First, prepare the lentils by rinsing them. In a medium-sized pot, combine 2 ½ cups broth/water with lentils. Bring to a boil, reduce heat, then cover and simmer for about 35 – 40 minutes. Drain the excess broth/water and set aside in a strainer (we are going to puree ¾ of the mixture once cooled).

Make a flax egg. In small bowl combine the ground flaxseed + ⅓ cup water. Set aside for at least 10-15 minutes, until it is gel-like. This will act as the binder along with the pureed lentils.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

In a sauté pan, heat the oil over medium heat. Sauté the onion for 3-4 minutes until fragrant. Stir in the garlic, sea salt, pepper and red pepper flakes, and cook for 2 minutes. Stir in the bell pepper, carrots and celery for about 5 minutes or until softened. Set aside to cool.

In a food processor (or using a potato masher), roughly blend ¾ of the lentil mixture. It doesn’t have to be completely pureed, just enough to feel like a sticky dough because this works as a binder.

Transfer the lentils (pureed and regular) to a large bowl along with the sauteed vegetables and flax egg. Stir in the oats, oat flour, thyme, garlic powder, onion powder, ketchup, tomato paste, worsterchire and parsley. Mix well until fully combined. Taste test, adding more salt/pepper if necessary.

Transfer mixture into the lined loaf pan. Press down firmly.

Bake uncovered for 35 minutes. Meanwhile, prepare the glaze. Combine all ingredients in a small bowl and mix until well combined.

Remove loaf pan from oven and spread the glaze evenly over top the loaf.

Bake for 20 more minutes.

Remove from oven and allow to cool before slicing.

Enjoy! Serve with The Creamiest Vegan Mashed Potatoes and The Easiest Vegan Gravy!