INGREDIENTS
1
Carrot
1
Celery stalk
2 cups
Cremini mushrooms
3 cloves
Garlic
2 cups
Lentils, cooked
1/2 cup
Onion
1 tbsp
Parsley, dried
1/2 cup
Red bell pepper
1/2 tsp
Thyme, dried
2 tbsp
Tomato paste
1/4 cup
Ketchup
1 tsp
Maple syrup
1 tbsp
Soy sauce
1 tbsp
Vegan worcestershire sauce
3/4 cup
Brown rice, cooked
3/4 cup
Oats, quick cooking
2 tbsp
Flax meal
1/4 tsp
Pepper
1/2 tsp
Salt
1
Olive oil
6 tbsp
Water