In a skillet, cook the chopped mushrooms over medium heat without oil. Continue cooking until the mushrooms release their moisture and the pan becomes mostly dry. Add the grated onion, garlic and carrot and cook for an additional 1–2 minutes to soften.

Stir in the tomato paste, soy sauce or tamari, dried thyme, smoked paprika, salt and black pepper. Cook for 30–60 seconds to blend the flavors. Add splashes of water to the pan if sticking occurs.

Transfer the vegetable mixture to a mixing bowl. Add the cooked lentils and lightly mash them while mixing so the loaf holds together but still has texture.

Add the oat flour. If the mixture feels too dry or crumbly, add water one tablespoon at a time. If it feels too wet, let it rest for 5 minutes so the oats can absorb moisture or add a little more oats. Taste the mixture. If it needs more seasoning add granulated onion and garlic 1/2 tsp at a time, mix and taste again.

Press the mixture firmly into a parchment-lined loaf pan, packing it tightly so the loaf slices cleanly. If using the glaze, whisk the glaze ingredients together and spread evenly over the top then add your “dusting” of oregano and basil.

Bake at 375°F (190°C) for 45–60 minutes or until the loaf is firm and lightly browned on top. Rotate half way.

Allow the loaf to rest in the pan for at least 15 minutes before slicing so it sets and slices beautifully.