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Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
Heat the oil in a frying pan and sauté the onion and garlic until soft.
Add the mushroom and carrot and cook for another 5 minutes until softened.
Add the rest of the ingredients and use a masher to combine. Don't over-mash, just enough so that the mixture comes together.
Add a drop of water if the mixture is too dry, if it's too wet, add more oats.
Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.
Prepare half a litre of vegetable stock with the stock cube and set aside.
Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.
Once it's caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
Optional: for a smooth gravy, blend for a few minutes until no lumps remain.
Serve with the lentil loaf and roast vegetables.