1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix 10g ground flaxseed with 30ml water. Let sit for 5 minutes to form a gel. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 50g diced onion, 50g grated carrot, and 30g diced celery. Cook until softened, about 5 minutes. 5. Add 6g minced garlic and cook for 30 seconds. 6. Add 50g sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 7. Add 1g dried thyme, 1g dried sage, 1g salt, and 1g black pepper. 8. In a large bowl, combine 150g cooked brown lentils (slightly mashed), the vegetable mixture, 30g breadcrumbs, the flaxseed gel, 5ml soy sauce, and 5g nutritional yeast. 9. Press the mixture into a small loaf pan lined with parchment paper. 10. Bake for 30-35 minutes until firm and lightly browned. 11. Meanwhile, make the gravy: Heat 5ml olive oil in a skillet over medium heat. 12. Add 50g sliced mushrooms and cook until browned, about 5 minutes. 13. Add 10g flour and stir for 1 minute. 14. Gradually whisk in 120ml vegetable broth and 5ml soy sauce. 15. Bring to a simmer and cook until thickened, about 5 minutes. 16. Season with a pinch of thyme, salt, and pepper. 17. Let the loaf cool for 10 minutes before slicing and serving with the mushroom gravy.