Preheat the oven to 375 degrees. Prepare a loaf pan by lining it with parchment paper or use a silicone loaf pan.
Press the sauté cycle on your pressure cooker, when it is hot, add 2 tablespoons water, add the onions, carrots, celery and garlic. Sauté for 3-4 minutes or until soft. Add the ¾ cup water and the lentils. Place the lid on the pressure cooker. Press cancel on your pressure cooker. Then reset it to cook for 12 minutes on high pressure with natural pressure release. When the pressure has gone down, carefully remove the lid. Carefully spoon out the lentil mixture, if there is any leftover water that didn't get absorbed drain it off.
In a food processor bowl fitted with the S blade add the contents from the pressure cooker along with the oats, tomato paste, ground flax seed meal, nutritional yeast, balsamic vinegar, Italian Seasoning, optional Table Tasty, smoked paprika. and sun dried tomatoes if using. Using the pulse function process until oats are incorporated and the mixture is well mixed, you may need to stop and scrape down the sides with a spatula once or twice. Don’t process it into a paste – we want it to have some texture.
Scrape the mixture out of the work bowl into a prepared pan careful to have it be even across the pan. Smooth out the top.
Combine the glaze ingredients using a small whisk or a fork, spread it over the top of the loaf. Cover with foil and bake in the preheated oven for 20 minutes, remove the foil and bake for an additional 10 minutes. Remove from oven and let cool in pan for 10 minutes before trying to remove.
Slice into individual servings. May be stored in the refrigerator for 3-4 days or frozen for future meals.