• 2 cups lentils

• 2 handfuls dried shiitakes
• 4 medium onions, chopped
• 6 cloves garlic, chopped
• 2 tbsp tomato paste

• 1 cup walnuts
• 1/2 cup sunflower seeds
• 1/2 cup oatmeal

• 1/3 large sweet potato, cubed
• 2 quinoa eggs (2 tsp quinoa seeds + 6 tsp water)
• ~3 tsp worcester sauce
• ~3 tsp soy sauce
• 3 tsp dried thyme

• 2 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar

Soak shiitakes in boiling water for at least 30 minutes, then drain and roughly chop in a food processor. Cook lentils for 13 minutes, drain and reserve. Roast walnuts and sunflower seeds in a 200 degree oven. Mix the quinoa egg and let rest.

Sautee the shiitakes, then add onions and fry on medium flame until they start to brown. Add garlic, fry until soft and aromatic. Process walnuts and sunflower seeds into fine pieces and mix them in. Add tomato paste. Deglaze with soy sauce and worcester sauce, transfer to a mixing bowl and season with salt. Process oatmeal and stir it in.

In a covered pan, gently fry the sweet potato until soft. Mash roughly using a wooden spoon and add to the mixing bowl. In a food processor, pulse half the lentils and add them to the mixture along with the other half. Add quinoa egg and mix well. Adjust seasoning with salt and sauces.

Line a bread pan with baking paper. Fill with mixture, tamp down well and smooth the top. Prepare glaze by mixing tomato paste, balsamic vinegar and maple syrup. Cover the top of the loaf with glaze. Bake at 175 degrees for 45 minutes.