Ingredients
Sauté Ingredients
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery chopped
- 2 cups mushrooms chopped
- 2 tbsp soy sauce
Base Ingredients
- 6 slices ezekiel bread cubed
- 1 medium sweet potato chopped
- 1 cup cooked wild rice blend
- 2 cups cooked brown lentils
- 1 tbsp each, rubbed sage, thyme, garlic powder
- 1 tsp fennel
- 2 cups veg stock
- flax egg (3 tbsp flax, mixed with 6 tbsp water)
Instructions
- In a saucepan over medium heat add in your sauté ingredients and cook 5-7 minutes until fragrant.
- Take the pan off the heat. Add in the rest of your ingredients (except the veg stock and bread) to the pan and mix well.
- Place mix in a nonstick 9x9 baking pan and top with cubed bread. Pour veg stock over top.
- Cover with foil and bake at 400°F (205°C) for 30 minutes. Then remove the foil and bake another 20 minutes to crisp the bread on top. Enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 244kcal |
| Protein | 12.3g (20.1%) |
| Carbs | 44.0g (71.9%) |
| Fat | 3.0g (10.9%) |
|
Protein (20.1%)
Carbs (71.9%)
Fat (10.9%)
|
|
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