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Ingredients
  • 1/2 cup brown or green lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur or toasted cracked wheat for gluten-free version, use certified gf steel cut oats
  • 1 cup water boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats ensure gf certified for gluten-free
  • 3 tablespoons tamari use wheat-free for wheat/gluten-free version
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia or can use flax meal
  • 2 tablespoons vegan Worcestershire sauce see note for gf version
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4-1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel optional
  • Freshly ground black pepper to taste
  • Topping:
  • 3-4 tablespoons natural ketchup
  • 1 teaspoon vegan Worcestershire sauce OR 2 tsp vegan bbq sauce optional, optional
Steps
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