Vegan Lentil Nut Meatloaf

Prepare lentils according to package instructions.

Preheat the oven to 350°F and line a loaf pan or an 8x8-inch baking pan with parchment paper.

In a large skillet over medium heat, add half the coconut oil and mushrooms. Sauté, cover, and cook for 5 minutes, stirring frequently. Add half of the soy sauce, stir to coat, and cook for another 3-4 minutes until caramelized. Set aside.

In the same skillet, add the remaining oil and arrange sweet potatoes in an even layer. Cover and cook for 4 minutes. Flip, add water, cover, and cook for another 3-4 minutes until tender and browned. Set aside to cool slightly.

In a large food processor, pulse the walnuts into a loose meal. Add sweet potatoes, mushrooms, and thyme, and pulse to combine. Add lentils, salt, and pepper and pulse to loosely combine, avoiding a puree.

Transfer the mixture to a large bowl, add tomato paste and remaining soy sauce, and stir until a loose dough forms. Gradually add bread crumbs until a thick dough forms. Adjust texture by pulsing half the mixture if crumbly or adding more bread crumbs if too wet.

Taste and adjust flavor with more tomato paste, soy sauce, salt, or thyme as needed.

Transfer the mixture to the prepared loaf pan, spread evenly, and brush the top with ketchup.

Bake uncovered for 35-40 minutes until golden brown on the edges and slightly dry to the touch. Let rest for 10-15 minutes before slicing and serving.