Cooking Time:2 hrs 40 mins | Servings: 8 to 10

1 tablespoon olive oil
1 small red onion, diced,
2 cloves of minced garlic
1 medium sized carrot, peeled and diced small,
1/2 red pepper diced,
1 1/2 cups raw walnuts
2 cups cooked green/brown lentils
2 tablespoons ground flaxseeds
2 tablespoons ketchup
2 tablespoons vegan Worcestershire sauce
1/2 teaspoon salt, or more to taste
1 teaspoon dried thyme
1/2-3/4 cup breadcrumbs
1 tbs Curry Powder,
1/2 cup ketchup
1 tablespoon pure maple syrup
1 teaspoon vegan Worcestershire sauce

Preheat oven to 350 degrees line a standard loaf pan with parchment paper, for
easy removal.
In large pan cook olive oil, onions, garlic, red pepper and carrots for 5 -7 minutes
until the vegetables soften Remove from heat and set aside. In a food processor,
add the walnuts and only pulse do not over blend because you do not want it to turn
into powder.
Add the lentils and pulse a few times. Put the walnut and lentil mixture into a large
bowl, and add the cooked vegetables, ground flaxseeds, ketchup, Worcestershire
sauce, salt and dried thyme. Mix well before adding 1/2 cup of the breadcrumbs and
Add the last 1/4 cup if the mixture still seems wet, but if it’s dry don’t add more. If
the mixture is crumbly for some reason, add a few tablespoons of water. Put
mixture into lined loaf pan, and press the mixture evenly and firmly into the pan.
Cover with foil, and cook in the oven for 30 minutes.
Make the topping: Stir all topping ingredients in a small bowl to combine. After 30
minutes, remove the foil, spread on the curry ketchup topping and cook uncovered
for 10 more minutes.