Rinse the lentils and combine them with 700 ml water in a medium-size pot over high heat. Bring to a boil and then reduce to a simmer for about thirty minutes until tender. Drain and set aside.

Meanwhile, place walnuts in a bowl and cover with boiling water. Set aside for 30 minutes.

Make the flax egg as well by combing 10 grams milled flax seed with 30 ml of water.

Preheat the oven to 200°C (400°F ) and line a loaf pan with parchment paper.

Using a food processor, finely chop the onion, garlic, mushrooms and veggies. Heat 15 ml olive oil over a large pan and add in the veggies and cook over medium heat for about six to seven minutes until translucent Warm about 2 tablespoons olive oil in a large skillet over medium heat and then add the onion. Season with salt and pepper and add to a large mixing bowl.

Once lentils are done, place the lentils into the food processor and pulse until broken up but haven't turned into a past.e Add them into the large bowl with the veggies.

Finally add in the walnuts, sunflower seeds and loads to a food processor and chop until a fine consistency. Add to the bowl.

Mix the Worcestershire and flaxseed into the large bowl with all the other ingredients.

Spoon the mixture into the prepared loaf pan and cover aluminium foil and bake for 30 minutes.

After 30 minutes, remove the aluminium foil and continue to bake for another 15 minutes.