INGREDIENTS
1 tbsp
olive oil
1
small onion, diced
8 oz
mushrooms, chopped small
1
medium sized carrot, peeled and diced small
1 1/2 cups
raw walnuts
2 cups
cooked green/brown lentils (*SEE NOTE)
2 tbsp
ground flaxseeds
2 tbsp
ketchup
2 tbsp
vegan Worcestershire sauce
1/2 tsp
salt, or more to taste
1 tsp
dried thyme
1 cup
breadcrumbs
1/2 cup
ketchup
1 tbsp
pure maple syrup
1 tsp
vegan Worcestershire sauce