Recipes | Tiffany Fontana

Ingredients

• 1/2 cup dried lentils
• 1 cup water
• 8 oz. mushrooms of choice
• 2 cloves garlic, minced
• 2 Tbsp balsamic vinegar
• 1/2 cup water or vegetable broth
• 2 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• 1 tsp oregano
• 1/2 cup chickpea flour (see note)
• Olive oil
• Salt and pepper to taste