Preheat the oven to 350 degrees F (180 degrees C). Finely chop the Shiitake Mushroom (2 cup) and Yellow Onion (1). Chop the Fresh Spinach (1 cup), Fresh Parsley (1/2 cup), and Walnut (3/4 cup).
Mix the Egg Replacer (3) with water and whip together until it’s frothy.
Add the onion, mushrooms, parsley, spinach, walnuts, Garlic (2 clove), Nutritional Yeast (3/4 cup), Panko Breadcrumbs (1 cup), Lentils (2 1/2 cup), egg replacers, 2 tablespoons of Tomato Paste (4 tablespoon) and Kosher Salt (1 pinch) into a large bowl.
Mix everything well until all the ingredients are incorporated and everything starts sticking together. Take a bread pan, and spray it with oil. Mold the loaf into the pan and make sure it’s spread evenly so it cooks evenly too.
Mix the remaining tomato paste, White Wine Vinegar (1 tablespoon) and Maple Syrup (1 tablespoon) in a small bowl for the glaze.
Spread the glaze on top of the loaf and place in the oven for 50-60 minutes.
When you remove it from the oven, let it cool for a bit before cutting and serving.