INGREDIENTS
8 oz
arugula leaves
6 oz
baby bella mushrooms
1 tbsp
bragg's liquid aminos
30 oz
cooked lentils
3 tbsp
cornstarch
1/2 tsp
dried thyme
2 tbsp
dry red wine
2 cloves
garlic
2 tbsp
margarine
2 tbsp
olive oil
1 large
onion
1 cup
panko bread crumbs
8 servings
bell pepper
1/2 cup
rice milk
8 servings
salt
2 tsp
seasoning blend