Walnut Lentil Loaf
[Vegan, Gluten-Free]

To Make the Barbecue Sauce:

1. In a small bowl, mix all ingredients.
2. In a medium saucepan, bring water to boil. Cook lentils for 15-20 minutes.
3. In a non-stick pan, fry onion and garlic for 2-5 minutes.
4. Reduce heat and add mushrooms, spinach, and thyme. Let simmer for 3 minutes.
5. If the water haven't evaporated completely after simmering, drain through a strainer.
6. Turn off heat and mix in 1/2 cup of barbecue sauce (don't forget to save the remaining for the glaze).
7. On a non-stick pan, roast walnuts on medium-high heat until golden.
8. In a food processor, add 2 cups cooked lentils and pulse until roughly blended. Add barbecue veggies and pulse just for a few seconds. Make sure not to pulse until smooth.
9. Transfer all ingredients in a big bowl and combine with the remaining lentils, oat flour, breadcrumbs, walnuts, psyllium seeds husk powder, salt, and pepper.
10. In a loaf pan, place parchment paper and transfer batter. Make sure to press down with a spoon or fork. Glaze with the remaining barbecue sauce.
11. Roast for 40-50 minutes.
12. Remove from loaf pan and let cool on a cooling rack for 10-15 minutes, before removing parchment paper.
13. Remove parchment paper and wait another 5 minutes before cutting (this will bring a firmer texture).