Preheat your oven to 190°C (180°c for fan-assisted oven). Grease a loaf tin and set aside.
Mix 2tsp egg replacer with 60ml water and set aside.
Toast brazil nuts gently under the grill (or in a dry frying pan), taking care not to burn them.
Add hot nuts to a blender and blitz very briefly, leaving a mixture of coarse and fine cut pieces.
Cook 0.5 cup lentils in 1 cup of water until soft.
Chop onion and garlic and fry on 1tbsp of oil until soft.
Mix oil, soy sauce, vinegar and egg replacer in a bowl until combined.
Mix all ingredients in a big bowl, pour the mixture into the loaf tin. Place in the middle of the oven and bake for 55 minutes until golden brown and firm.