- Preheat oven to 300° F. Toast walnuts and pepitas on a baking sheet for 10 to 15 minutes, until light golden brown. Let cool.
- Meanwhile, place the lentils, quinoa, water, and broth in a large pot over medium-high heat. Bring to a boil and then reduce heat to a constant simmer (uncovered) for about 40 minutes, stirring frequently. (You want the quinoa and lentils be a bit overcooked. Add more water if the mixture starts to dry out. The mixture should be well-moistened with no standing water.) Add salt and pepper to taste. After cooking, mash a bit with a fork or wooden spoon.
- After the lentils and quinoa are about half-cooked, heat a large pan over medium heat with 2 teaspoons of oil.
- Preheat your oven to 350° F.
- Once hot, add the onion to the pan and generously sprinkle with salt. Let cook for about 5 to 7 minutes until starting to soften. Stir frequently.
- Stir in the garlic for about 1 minute until starting to brown.
- Stir in the carrots, mushrooms, and celery and cook for another 5 minutes, stirring frequently.
- Add in the sun-dried tomatoes and cook for 1-2 minutes.
- Remove from the heat and pour into the quinoa and lentil mixture once it has finished cooking. Toss to combine.
- Add in the breadcrumbs, quinoa flakes, parsley, thyme, and worcestershire sauce and stir to combine. Then stir in the whisked eggs and 2 teaspoons of oil until evenly coated.
- Taste the mixture and add more salt and pepper to your liking.
- Line an 8×4-inch bread pan with parchment paper then pack the mixture firmly into the pan and smooth out the top.
- Spread about 1/3 cup of the glaze over the loaf and bake on the middle rack for 35-40 minutes until the edges have started to brown and form a crust and the glaze is thick and glossy.
- Let cool in the pan for about 10 minutes.
- Remove carefully by the sides of the parchment paper and let cool for another 5 to 7 minutes.
- Slice the loaf into about 1-inch thick pieces with a sharp, serrated knife and serve immediately with extra sauce on the side for dipping.
To freeze: Slice loaf and let fully cool. Place cooled slices on a large, parchment lined baking sheet. Freeze for about 3-4 hours then place slices in a plastic freezer bag with the air squeezed out. Store in the freezer for about 4-5 months. Defrost slices in the fridge overnight then heat in a pan with a bit of oil over medium heat or in the microwave with a few splashes of water until hot.
To make vegan: Whisk together 2 1/2 tablespoons ground flax with 6 tablespoons warm water and let sit for 5 minutes until gelled. Sub this in for the 2 eggs. Be sure your worchestershire sauce is vegan.
To make gluten-free breadcrumbs: Toast about 3 slices of light, gluten-free bread. Let fully cool then place in a food processor or blender and pulse until breadcrumbs form.