Vegan Nut Loaf

1. Heat the oven to 180C° and line a standard loaf pan with parchment paper.
2. Cook lentils following instructions on the packet, until al dente.
3. Heat a frying pan over medium heat. Once hot, add half the oil and chopped onion.
4. When onion is cooked add the mushrooms. Sauté for 5 minutes, stirring frequently. Once softened and reduced in size, add 2 tbsp of vegan Worcestershire sauce and stir to coat. Cook for another 3-4 minutes or until caramelized. Remove the mushrooms from the pan and set aside.
5. Using the same frying pan, add the rest of the oil and arrange sweet potatoes in as even a layer as possible. Then cover and cook for 4 minutes.
6. Flip and add 3 tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned. Set aside uncovered to cool slightly.
7. To a large food processor add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms and the thyme, and pulse to combine. Add lentils, salt, and pepper and pulse to loosely combine… but be careful not to purée.
8. Transfer mixture to a large mixing bowl and add tomato paste and the rest of the Worcestershire sauce and stir until a loose dough forms. Then add stuffing mix/breadcrumbs a little at a time, until a thick dough forms.
9. Taste and adjust flavour as needed, adding more tomato paste and Worcestershire sauce for depth of flavour or thyme to taste.
10. Transfer the mixture to the parchment-lined loaf pan and press into an even layer. Brush the top with a little oil to help the loaf retain moisture. At this stage it is optional to brush ketchup on the top.
11. Bake for 35 minutes or until golden brown on the edges.

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