Mushroom Lentil Loaf

Name: Mushroom Lentil Loaf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup dry brown lentils (approx. 3 cups cooked); 3 cup vegetable broth (or water for a low-sodium option); 3 large carrots, shredded (approx. 1 cup); 1 large yellow onion (approx. 1 and 1/2 cup); 8 ounces crimini mushrooms, diced (approx. 3 cups); 4 garlic cloves, minced (approx. 2 tablespoons); 1 green bell pepper, diced (approx. 3/4 cup) (or celery); 1 cup whole-wheat panko breadcrumbs (can also use gluten-free); 1 cup flour (I like garbanzo bean flour or oat flour); 1/2 cup walnuts, finely chopped (sub sunflower seeds for nut allergies); 1/2 cup sunflower seeds, finely chopped; 4 tablespoons tomato paste; 3 tablespoons vegan Worcestershire; 2 tablespoons dried oregano; 2 tablespoons dried thyme; 1 tablespoon dried parsley; 1 tablespoons ground chia or flax seed + 3 tablespoons water; 1/3 cup ketchup; 4 tablespoons balsamic vinegar; 1 teaspoon maple syrup