• Preheat your oven to 175°C/350°C.

For the lentil loaf

• Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set aside
• Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes
  100 g Walnuts, 100 g Pecans
  
• Meanwhile in a large skillet over medium heat, add your coconut oil, red onion, garlic, and mushrooms and season with salt and pepper and vegan Worcestershire sauce, stirring often, and cook for 5-8 minutes until the onions are caramelized, and then set aside
  1 tbsp Coconut oil, 1 Red onion, 1 Clove of garlic, 100 g Shitake mushrooms, 100 g Chestnut mushrooms (Crimini ), Salt and pepper, 20 ml Vegan Worcestershire sauce
• Using the same skillet, add more coconut oil and lay the sweet potatoes and carrots, in a single layer, cover and cook for 6-8 minutes until golden brown, you may have to do this in batches. Once cooked set aside
  1 tbsp Coconut oil, 250 g Sweet potato, 1 Carrot
• Add your roasted nuts to a food processor and blitz until they are a nut meal, then add your red onion, garlic, mushrooms, sweet potatoes, carrot, and fresh thyme, and give it a few pulses to combine. Finally, add in your mixed lentils, season with salt and black pepper, and pulse to combine, you don't want a puree
  5 g Fresh thyme, 125 g Puy lentils, 125 g Green lentils, 125 g Brown lentils, Salt and pepper
  
• Now, add the mixture to a large mixing bowl and add tomato paste, vegan Worcestershire sauce, and wholemeal breadcrumbs, and stir to combine, until you have a loose dough. In your prepared tin, add the mixture and press it firmly down to compress it, this will ensure you don't get a crumbly loaf
  50 g Tomato paste, 30 ml Vegan Worcestershire sauce, 40 g Wholemeal breadcrumbs
  

For the sauce

• Place tomato paste, English mustard, liquid smoke, black treacle, maple syrup, balsamic vinegar, water, chili powder, garlic powder, and fine sea salt in a mixing bowl and whisk vigorously to combine, whisk until the sauce thickens
  120 g Tomato paste, 1 tbsp English mustard, 2 tsp Liquid smoke, 2 tbsp Black treacle, 2 tbsp Maple syrup, 2 tbsp Balsamic vinegar, 120 g Water, ½ tbsp Chili powder, ¼ tsp Fine sea salt, ½ tsp Garlic powder
  
• Then, add a ¼ inch - ½ inch (approx. 1cm) to the top of your vegan meatloaf, spreading as evenly as possible. Now, place the loaf in your oven and bake for 45 minutes, once cooked, remove it from the oven and set it aside for 5 minutes. Once slightly cooled, remove from the tin. Serve your new favorite loaf and enjoy!