Serves: About 10
3.5 cups cooked green or brown lentils
1 medium white onion, diced
4 cloves garlic, minced
16 oz crimini/baby bella mushrooms, diced
1 tbsp reduced-sodium tamari
1.5 cups oat flour (or garbanzo bean flour)
3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water)
3 tsp dried thyme
3 tsp dried oregano
2 tsp onion powder
1 tsp smoked paprika
1.5 tsp salt