- 2 sweet potatoes, peeled
- 3 1/2 cups mushrooms, finely diced
- 1 Tbsp coconut aminos
- 2 cups cooked lentils
- 1/2 cup panko or breadcrumbs
- 1 tsp chopped fresh thyme
- 1/2 tsp salt
- 1/4 cup ketchup
- 1 tsp white wine vinegar
- 1 tsp sugar
- 1/2 tsp gochujang sauce
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Preheat oven to 400°.
Using a cheese grater or food processor, shred sweet potatoes.
In a large frying pan over medium heat, add oil and sweet potatoes. Cook, stirring occasionally, until potatoes begin to soften and brown. Add mushrooms and coconut aminos and cook until mushrooms are soft and brown, 5-8 minutes. Add lentils, panko, thyme, and salt to pan and stir until well combined.
Spray a loaf pan with oil and transfer lentil mixture to pan. Spread mixture evenly into dish. Transfer baking dish to oven and bake for 15 minutes.
Meanwhile, to make the sauce, in a bowl, combine ketchup, white wine vinegar, sugar, gochujang sauce, and onion and garlic powder. Taste and adjust heat by adding gochujang for more heat or ketchup for a more mild heat.
After lentil loaf has baked for approximately 15 minutes, remove it from oven and top with sauce. Return it to oven to cook for an additional 5 minutes.
Remove pan from oven and let cool for a few minutes prior to serving. This will make it easier for dishing out and serving.