INGREDIENTS
1/2 cup
ketchup
2 tbsp
mustard
3 tbsp
brown sugar
1/2 tsp
apple cider vinegar
1/4 tsp
salt
2 1/2 tbsp
ground flaxseed (+ 5 tablespoons water (for flax egg))
2 tbsp
grapeseed oil ((or preferred cooking oil))
1
medium red onion (, diced)
3/4 cup
celery (, diced)
3 cloves
garlic (, minced)
3 1/2 cups
cremini mushrooms (, finely diced (*see note for cleaning method))
2 cups
cooked rice
1 cup
cooked potatoes (, mashed (*see note))
3/4 cup
rolled oats ((gluten-free if preferred))
1/3 cup
breadcrumbs ((gluten-free if preferred))
2 tbsp
arrowroot Powder
1/2 cup
walnuts (, finely diced (I pulse them in the food processor for smaller pieces))
3 tbsp
tomato paste
1 1/2 tsp
dried thyme
1 1/2 tsp
dried parsley
1 tsp
ground sage
1 tsp
dried rosemary
1 tbsp
vegan worcestershire sauce (*see note)
1 1/2 tsp
salt (, more to taste)
Fresh cracked pepper (, to taste)