1 cup dry brown lentils (approx. 3 cups cooked)

3 cup vegetable broth (or water for a low-sodium option)

3 large carrots, shredded (approx. 1 cup)

1 large yellow onion (approx. 1 and 1/2 cup)

8 ounces crimini mushrooms, diced (approx. 3 cups)

4 garlic cloves, minced (approx. 2 tablespoons)

1 green bell pepper, diced (approx. 3/4 cup) (or celery)

1 cup whole-wheat breadcrumbs (can also use gluten-free)

1 cup flour (oat flour or brown rice flour for gluten-free)

1/2 cup chopped walnuts (sub sunflower seeds for allergies)

1/2 cup sunflower seeds, finely chopped

4 tablespoons tomato paste

3 tablespoons vegan Worcestershire

2 tablespoons dried oregano

2 tablespoons dried thyme

1 tablespoon dried parsley

1 tablespoons ground chia or flax seed + 4 tablespoons water

Balsamic Glaze

1/3 cup ketchup

4 tablespoons balsamic vinegar

1 teaspoon maple syrup