1egg beaten(or sub vegetable stock mixed with xantham gum)
1tspsea salt
4tbspfresh parsleychopped
2/3cupwater
Instructions
Soak lentils for 1 hour in water or cook lentils for 10 minutes drain water set aside, grind nuts in a food processor until fine but not to smooth set aside.
Preheat oven to 375 F
Chop carrot, celery, onion, and mushrooms, garlic into chunks, then process them in a food processor or blender until finely chopped.
In sauce pan sauté vegetables in non-dairy butter for 5 minutes, add curry powder cook for 1 minute, cool.
Mix vegetables, lentils, nuts, and remaining ingredients.
Grease the bottom and sides of 2 lb loaf pan, press mixture into pan, bake for 1-1 ½ hours until just firm, cover pan with foil for 1 hour, uncover, and finish baking. Let stand to cool for 15 minutes, remove from pan and cut into slices. Loaf will get more firm as it cools, add gravy and enjoy!