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Ingredients

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• 1 tsp coconut or avocado oil ((if avoiding oil, sub water))
• 3 heaping cups thinly sliced shiitake or cremini mushrooms
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 Tbsp coconut aminos or vegan Worcestershire sauce ((ensure vegan and gluten-free friendly))
• 1 Tbsp coconut or avocado oil
• 2 cups sliced and peeled sweet potato ((1/4-inch rounds))
• 2 cups raw nuts or seeds
• 2 Tbsp fresh thyme ((or sub dried))
• 2 cups cooked brown or green lentils ((rinsed and well drained // we used canned to save time))
• 1/2 tsp each sea salt and black pepper ((plus more to taste))
• 4 Tbsp tomato paste
• 2 Tbsp coconut aminos or vegan Worcestershire sauce ((ensure vegan and gluten-free friendly as needed))
• 1/2 cup gluten-free bread crumbs ((we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs))
• 1/2 cup ketchup ((or skip and serve with Vegan Gravy*))