In a small bowl/cup, mix the ground chia seeds with 6 tbsp water and let sit for 5-10 minutes to gel.

Heat the olive oil in a large skillet on medium heat. Add the onion, garlic, carrot, celery, mushrooms and capsicum and let brown in the pan for 10-15 minutes, stirring constantly. Season and add the sweet and smoked paprikas, dried oregano and thyme.

Turn the heat up and add the red wine to deglaze the pan (it should sizzle and reduce). Add the tomato paste and Worcestershire sauce and mix everything together. Turn off the heat.

In a food processor or Thermomix, place the breadcrumbs (or whizz up bread to make your own), nutritional yeast, lentils and soaked chia. Pulse just a little bit until just combined. Don’t over process it – there needs to be some texture.

Add this lentil/ breadcrumb mixture to the pan with vegetable mixture and mix it all together with a large spoon until well combined.

Line a 25 x 13cm loaf pan with baking paper. Press the loaf mixture into the pan firmly.

To make the glaze, mix the tomato sauce, maple syrup and balsamic vinegar together, then spread evenly over the loaf.

Bake at 180°C/350°F (fan forced) for 40-45 minutes.

Let cool for 20-30 minutes before removing from the pan. This will allow for better slicing.

I grind about 1 cup of chia seeds at a time and store leftovers in a jar in the freezer. I use it in smoothies, on yoghurt, etc, or in my Power Booster recipe.

With a big salad or steamed vegetables.

Re-heat in a low oven, covered until just hot.

Store in an airtight container in the fridge.

Can also be frozen whole or sliced with each slice separated by parchment paper. Fully defrost before re-heating.