INGREDIENTS
1 tbsp olive oil
1 medium onion, finely minced
1 medium bell pepper, finely minced
1 small carrot, finely minced
1 rib celery, finely minced
1 pint crimini mushrooms, roughly chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp liquid smoke
1 cup quick oats
3 cups brown lentils cooked
2 tbsp fresh parsley, minced
½ tsp salt
1 tsp dried oregano
½ tsp paprika
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp cayenne (optional)
¾ cup vegetable broth

GLAZE TOP
¼ cup ketchup
¼ cup gouchang
1 tbsp maple syrup
½ tsp mustard

INSTRUCTIONS
Preheat the over to 350 degree F. Heat the oil in a large skillet over medium-high heat. Add the onion, pepper, carrot, celery, and mushrooms, plus a pinch of salt. Sauté for 10 minutes until most of the moisture has evaporated from the pan.

Add the garlic and sauté for 30 seconds until fragrant, then add the tomato paste and Worcestershire sauce. Sauté for 5 more minutes then remove from the heat and set aside to cool.

Prepare a loaf pan with some parchment paper. To a large bowl, add the oats, lentils, parsley, salt, oregano, paprika, thyme, black pepper, and cayenne, Mix roughly mashing some of the lentils as you go.
Add the sautéd vegetables, along with the vegetable broth, and stir to combine. Press the mixture into the prepared loaf pan, ensuring it is evenly distributed.

Prepare the glaze by mixing all ingredients to a small bowl. Spread the glaze on top of the loaf, then place in the oven to bake for 35-40 minutes. You can decorate with sliced vegetables. Just dress them with a little sprinkle of olive oil, salt, and pepper. Let cool for at least 15 minutes before slicing to ensure loaf will firm up. otherwise you will be scooping mush!