• 1.5 cups cooked green or brown lentils drained + rinsed well (¾ cup dry) OR about (1) 15-ounce can
• 1 cup cooked quinoa (½ cup dry)
• 2 tablespoons ground flaxseed (to make flax egg)
• 6 tablespoons water (to make flax egg)
• 1 medium carrot peeled or unpeeled, finely diced
• 3 stalks celery finely diced
• 1 medium onion finely diced
• 1 jalapeño finely diced (membrane + seeds removed for mild)
• 4 garlic cloves minced
• 1 cup mushrooms diced
• 2 teaspoons olive oil or broth for oil-free, for sautéing
• 1 splash of dry red or white wine or broth, to deglaze
• 1 cup rolled oats GF if needed
• ¼ cup pecans chopped (toast if desired)
• 2 tablespoons tomato paste
• 1.5 tablespoons maple syrup
• 1 tablespoon vegan Worcestershire sauce
• 1.5 tablespoons Tamari or soy sauce
• 1.5 teaspoons olive oil or tahini
• 1.5 tablespoons nutritional yeast
• 1 teaspoon fennel seeds lightly crushed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon sage
• ½ teaspoon oregano
• Pinch of cayenne to taste, optional
• 1 teaspoon sea salt taste + adjust
• 10 turns freshly ground black pepper
• ½ teaspoon balsamic vinegar optional
• ¼-1/2 cup frozen corn optional

Glaze

• ¼ cup ketchup
• 2 teaspoons maple syrup or agave
• 2 teaspoons apple cider vinegar
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon Tamari or soy sauce
• ¼ teaspoon smoked paprika
• Pinch cayenne to taste
• 1-2 squeezes of sriracha to taste