INGREDIENTS
1 Tbs
apple cider vinegar
15 ozs
canned lentils
1/2 tsp
dijon mustard
1 Tbs
fresh thyme
2 Tbs
fresh thyme
1 tsp
garlic
1 Tbs
low sodium soy sauce
1 Tbs
maple syrup
1 cup
millet
2 Tbs
olive oil
4 tsps
olive oil
5 1/2 cups
oyster mushrooms
1 1/2 cups
red onion
1/2 cup
roasted pumpkin seeds