to make the loaf
Heat the oven to 180 C and line a standard loaf pan (8.5 x 4.5 x 2.75 inches) with parchment paper. Lightly grease with cooking spray. Prepare the flax eggs by combining flaxseed and 5 tbsp water in a small bowl. Let sit while you prepare the rest of the recipe.
Heat oil in a large pan over medium heat. Once hot, add the mushrooms and onion; cook 7 to 8 minutes, stirring occasionally, until the mushrooms are golden and onions soft. Stir in the tomato paste and garlic; cook 3 to 5 minutes, until the tomato paste turns brick red. Remove the pan from the heat, and let the mixture cool slightly.
Meanwhile, place tempeh and walnuts in a food processor. Pulse the mixture 8 to 10 times, or until finely chopped. Do not puree. Add the mushroom mixture and cooked lentils to the food processor. Pulse the mixture, stopping every 2 pulses to remove the lid and stir to make sure every ingredient is roughly being broken down. Continue until everything is roughly broken down and be sure not to puree as it is important the loaf is not mushy and some texture is retained. Once the ideal consistency is achieved transfer to a bowl.
To the same bowl add breadcrumbs, 2 tbsp of the ketchup, Worcestershire sauce, Italian seasoning, salt, pepper, and flax eggs. Stir well until all ingredients are combined. Transfer to the prepared loaf tin and press the mixture to create an even loaf. In a small bowl combine the remaining 1/3 cup ketchup, coconut sugar, and vinegar and stir well to combine. Spread mixture over loaf and place in the oven. Bake uncovered for 45 to 50 minutes, or until golden brown on the edges and slightly dry to the touch.
Remove from the oven and let rest for 10 to 15 minutes in the pan. Use the parchment paper to lift the loaf out of the pan and set on a serving platter. Slice into 6 pieces and serve with a green salad.
Andy’s Sugar Safe® tips:
Ketchup contains added sugars so if you are looking for a good substitute, this is an excellent sugar free ketchup that I like to use https://realgoodketchup.com/