High-Protein Plant-Based Lentil Loaf

Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and set aside. In a small bowl, combine tomato paste, tamari, agave, liquid smoke, and garlic. Set aside.

Heat a large skillet over medium heat, and add butter and onions. Sauté. Add portabello mushrooms and sauté. Transfer to a small bowl. Add remaining butter to skillet and sauté celery, carrot, remaining garlic, salt, and pepper over low heat. Cover and cook, stirring occasionally.

Into a food processor, pulse rice and lentils 10 times, then transfer to a large bowl. In food processor, pulse cooked vegetables, Worcestershire sauce, remaining tablespoon tamari, mustard, parsley, arrowroot, and cup of tomato topping 10 times. Add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the cup of chopped onion.

Press half of mixture into prepared loaf pan and spread top with half of tomato topping. Then, press the rest of mixture into pan, and coat with remaining tomato topping. Cover with foil and bake. Uncover and bake until top is browned. Remove from oven and cool for before serving.