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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown lentils
- 2 Tbsp. ground flax seeds
- 6 Tbsp. boiling water
- 1 cup mushrooms (diced)
- 2 cups baby spinach (fresh, roughly chopped)
- 1 Tbsp. extra-virgin olive oil
- 1 onion (diced)
- 1 garlic clove (minced)
- 1 medium carrot (diced)
- 1 tsp. braggs liquid aminos
- 1 Tbsp. fresh thyme (roughly chopped)
- 1 cup gluten-free rolled oats (separate in half)
- 1/2 cup almond flour
- 3/4 cup bbq sauce (spicy vegan, recipe below)
- 1 Tbsp. extra-virgin olive oil
- 1 onion (large, diced)
- 4 garlic cloves (minced)
- 1 tsp. celery seed
- tomatoes
- 28 oz. salt
- 6 oz. tomato paste (can of)
- 2 Tbsp. Sriracha
- 1/4 cup cider vinegar
- 1/4 cup whole grain mustard
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 3 tsp. liquid smoke
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