Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper.
In a skillet, heat olive oil over medium heat. Add the chopped onion, grated carrot, and minced garlic, sautéing until the vegetables are soft and fragrant, about 5 minutes. The onions should be translucent and slightly caramelized.
Meanwhile, in a food processor, pulse the mushrooms until finely chopped, resembling a minced texture. Transfer them to a large mixing bowl.
Add the cooked lentils, sautéed vegetables, rolled oats, tomato paste, smoked paprika, ground flaxseed mixture, soy sauce, and a pinch of salt and pepper to the bowl with the mushrooms. Mix everything thoroughly until well combined and sticky—use your hands or a sturdy spoon.
Shape the mixture into a loaf shape and place it into your prepared loaf pan. Press down firmly to ensure it holds together nicely.
Bake in the oven for 45-50 minutes, until the top is golden and slightly crispy. You’ll notice a rich, savory aroma filling your kitchen as it bakes.
Remove the loaf from the oven and let it rest for at least 10 minutes. This resting period helps the loaf set and makes slicing easier.
Slice the loaf thickly and serve warm, perhaps with vegan gravy or your favorite sauce. The slices should hold their shape but remain tender inside, with a smoky, savory flavor.
