INGREDIENTS
2 tsp
coconut oil
1/4 cup
chopped red onion
2
stalks celery, chopped
5 cloves
garlic, minced
15 oz
can of chickpeas, drained and thoroughly rinsed
1 3/4 cups
freshly cooked lentils or 15 oz. can, drained and throughly rinsed
2 tbsp
liquid smoke
2 tsp
vegan Worcestershire sauce (or more liquid smoke)
1 1/4 cups
gluten free breadcrumbs
1/2 tsp
sea salt
1/2 tsp
ground black pepper
2
flax eggs
3 tbsp
organic tomato paste
1/2 tsp
thyme
2 tbsp
tomato paste
2 tsp
apple cider vinegar
1 tbsp
maple syrup
1/4 tsp
sea salt