Vegan Thanksgiving Lentil Loaf

Ingredients

• 1 1/2 cups brown lentils
• 2 onions chopped
• 2 cloves garlic minced
• 2 tablespoons ground flax seeds
• 3/4 cup walnuts
• 1 large carrot cut into small pieces
• 1 cup rolled oats
• 2 tablespoons tomato paste
• 1/3 cup almond milk unsweetened, plus 1 tablespoon
• 2 teaspoons soy sauce
• 2 teaspoons oregano
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 2 tablespoons fresh parsley, chopped
• salt
• black pepper
• 1 squash small Hokkaido, about 35 oz, cut into small pieces
• 16 ounces sweet potato cut into small pieces
• 7 ounces potatoes cut into small pieces
• 3 tablespoons vegan margarine
• 1/4 cup rolled oats
• 1/4 cup walnuts or Brazil nuts, chopped
• salt
• pepper
• red pepper flakes
• 1 onion
• 1 carrot cut into small pieces
• 2 celery stalks chopped into small pieces
• 1 clove garlic minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1/3 cup dry red wine use a vegan brand
• 1 1/4 cups vegetable broth
• 1/2 teaspoon oregano
• 1 teaspoon paprika powder
• 1/2 teaspoon rosemary
• salt
• black pepper
• 1 cup cranberries
• 2 tablespoons coconut sugar
• 2 pears cut into medium-sized chunks
• 3/4 cup water
• 1/4 teaspoon ground ginger
• 1 can pear halves