INGREDIENTS
2 1/2 cups
Brown lentils, cooked
3 cups
Butternut squash
1 cup
Celery
2 cloves
Garlic
1/2 cup
Red onion
1 tsp
Rosemary, fresh
2 tsp
Thyme, fresh
1 cup
Rolled oats, gluten-free
1/4 cup
Tomato paste
6 1/3 tbsp
Balsamic vinegar
1 tsp
Honey
1 1/4 tbsp
Liquid aminos or tamari
1 1/2 tbsp
Mellow white miso or chickpea miso
1/4 tsp
Mustard powder
1 tsp
Avocado oil
1/2 tsp
Cinnamon
1 pinch
Cinnamon
1 tbsp
Flaxseed meal
1/4 tsp
Paprika, smoky
1 pinch
Paprika, smoky
1 pinch
Pepper
1 pinch
Salt
1/4 tsp
White pepper
2 tsp
Coconut oil