Preheat your oven to 180°C (350°F). Lightly spray a standard loaf pan with cooking oil to prevent sticking.
In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion and diced celery until the onion becomes deeply golden and fragrant, about 8 minutes. This builds a sweet, caramelized flavor base.
While the vegetables cook, soak the textured soy protein in hot vegetable broth for about 10 minutes until plump. Drain any excess liquid and gently press to remove moisture—this keeps the loaf from becoming soggy.
In a food processor, combine the cooked lentils, soaked soy protein, sautéed onion and celery, and minced garlic. Pulse a few times until the mixture is combined but still has some texture—think slightly chunky but cohesive.
Transfer the mixture to a large bowl. Stir in the toasted breadcrumbs, tomato paste, smoked paprika, thyme, and season with salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula to create an even surface. This helps the loaf bake uniformly and develop a nice crust.
Bake in the preheated oven for 45-50 minutes, until the top is deep golden and slightly crackling at the edges. The smell of caramelized spices and onions will fill your kitchen.
Remove the loaf from the oven and let it rest in the pan for about 10 minutes. Resting allows the loaf to set, making it easier to slice cleanly.
Gently transfer the loaf onto a wire rack to cool slightly. Slice with a sharp knife, revealing a hearty, textured interior with a crispy crust.
Serve slices warm or at room temperature, optionally glazed with vegan ketchup or a drizzle of your favorite sauce for added flavor. Enjoy this comforting, plant-based take on a classic.
