VEGAN “MEAT”LO

Ingredients:
2 cups of cooked lentils
1 cup of finely chopped mushrooms
1 onion, diced
3 garlic cloves, minced
1/4 cup of tomato paste
1/4 cup of soy sauce
1/4 cup of vegan Worcestershire sauce
1 tablespoon of ground flaxseed
1/4 cup of water
1 1/2 cups of breadcrumbs
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
Salt and pepper, to taste
Ketchup, for topping (optional)
Instructions:
Preheat your oven to 350°F (180°C).
In a large bowl, combine the cooked lentils, chopped mushrooms, onion, garlic, tomato paste, soy sauce, and Worcestershire sauce.
In a separate small bowl, whisk together the ground flaxseed and water until thickened.
Add the flaxseed mixture to the large bowl of lentil mixture and stir to combine.
Mix in the breadcrumbs, thyme, rosemary, salt, and pepper.
Transfer the mixture to a greased loaf pan and press down firmly.
Bake for 50-60 minutes, or until the top is browned and the loaf is firm to the touch.
Let the loaf cool for a few minutes before slicing and serving. Optional: top with ketchup before baking for an extra tangy flavor