Sundried Tomato Mushroom Loaf

In a medium pot, bring the lentils and water or stock to a boil. Cover with a lid, and turn down to simmer for 20 minutes, or until the lentils are really soft and falling apart. Grate the sweet potato while the lentils cook.

Add the grated sweet potato (or whatever other vegetable you like) to the pot, along with a pinch of salt, and stir to combine. Cover again and leave for the sweet potato to soften slightly while you chop the onion and mushrooms. Add them to the pot as well, letting them soften up a bit.

Next, stir in the ground flax and oat (or other) flour, adding more of either one until you have a fairly sticky and thick 'batter'. Add the nut/seed butter, stirring again. Be sure that you have a good texture here before you put the loaf in the oven, otherwise you won't wind up with a solid loaf. Add the seasonings, then transfer the batter to two loaf pans lined with parchment paper and put them in the oven at 300-350 degrees F.

After about half an hour, take the loaves out and brush the tops with ketchup or chutney and then put them back in the oven. At 300 degrees F, the loaves took 1 hour to cook. At 350 degrees F, it might be more like 45 minutes Be sure to give them 15 minutes to cool and hold together before you take them out of the pans to slice.