INGREDIENTS
1 cup
Carrots
2
Garlic cloves
1 1/2 cups
Lentils, cooked
1 cup
Mushrooms
1/4 cup
Shallot
5 tbsp
Tomato paste
1 tsp
Hot sauce
1 2/3 tbsp
Maple syrup
1 tsp
Miso paste
1/2 tsp
Mustard, ground
2 1/4 tbsp
Tamari, gluten-free
1 cup
Oats
1 cup
Quinoa, cooked
1 tbsp
Flaxseed meal
2 tsp
Italian seasoning
3 tbsp
Nutritional yeast
1
Salt + pepper
2 tsp
Apple cider vinegar
1/2 cup
Walnuts