2 teaspoons (10 ml) tamari or sodium-reduced soya sauce
2 tablespoons (30 ml) tomato paste
1/3 cup (85 ml) walnuts
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) dried parsley
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
1/2 teaspoon (2.5 ml) dried thyme
1/2 teaspoon (2.5 ml) paprika
A pinch of chilli flakes
Tomato sauce:
1 small can of diced unsalted tomatoes
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) molasses
2 teaspoons (10 ml) maple syrup
1 teaspoon (5 ml) whole grain mustard
1 teaspoon (5 ml) Worcestershire sauce
Sriracha sauce, to taste
Preparation
Place the rack in the middle of the oven and preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper or use a 5-inch x 9-inch (12 cm × 23 cm) silicone mold.
Cut the vegetables into chunks and coarsely chop the garlic. Heat the oil in a skillet over medium heat. Using a food processor, separately chop the carrots and celery, mushrooms, and then the onion and garlic. Gradually add these vegetables to the skillet and sauté for about 7 minutes or until they are golden brown. Add the tamari and tomato paste and cook for 1 extra minute.
Meanwhile, roughly chop the walnuts with the oat flakes in a food processor. Place in a large bowl. In a food processor, roughly chop the lentils and add them to the same bowl with the remaining ingredients and the vegetable mixture. Season with salt and pepper, if desired, and mix well. Spread into the pan, pressing down firmly. Bake for 30 minutes.
In the meantime, combine all of the ingredients for the sauce in a small saucepan. Bring the mixture to a boil, then simmer it uncovered over medium-low heat for 20 minutes, stirring occasionally.
After 30 minutes of baking, spread half of the tomato sauce over the bread. Return to the oven for 20 minutes. Keep the remaining sauce (which can be frozen) for another lentil bread recipe or add a few more spoonfuls to the slices when serving.
Serve with steamed green vegetables and small roasted potatoes.
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