VEGAN HOLIDAY LENTIL LOAF

1. Sort and rinse lentils, add to a medium saucepan with vegetable broth or water, and bring to a boil. Reduce heat and simmer for 40 minutes or until all liquid has evaporated and the lentils are mushy. Transfer to a large bowl and mash with a fork or potato masher and set aside. Alternatively, rinse and drain canned lentils and mash.
2. Meanwhile, finely chop or process carrot (or radish or heart of palms) in a food processor, followed by walnuts until crumbly. Transfer the heart of palm/radish (if used) to a small bowl and the walnuts to the bowl with the mashed lentils.
3. Preheat oven to 375 F. Heat olive oil in a large skillet on medium-high heat, add chopped onions and cook until soft, about 2-3 minutes. Add minced garlic, chopped celery, processed carrots (or heart palm or radish), dried thyme, ground paprika, and parsley. Cook, stirring frequently, until fragrant, about 2 minutes.
4. Transfer the cooked vegetables to the bowl with the mashed lentils and walnuts. Stir to combine, adding Bragg’s liquid aminos (or Tamari sauce), nutritional yeast flakes, oat flour (or your favorite flour), ground flax seeds, and salt.
5. Transfer the mixture to a 9x5 loaf pan lined with parchment paper, ensuring the paper hangs over the rims for easy removal. Spread the top with homemade tomato ketchup or your favorite barbecue sauce.
6. Bake in the preheated oven for 50 minutes.
7. Allow the loaf to cool for about 30 minutes before slicing so it can firm up.