In your Vitamix or Food Processor or by hand, chop, grate or get to a fine consistency:
2 cups sprouted cooked or uncooked lentils
1 1/2 cups minced onion
1 1/2 cups shredded or minced carrot
1 cup sunflower seeds chopped or broken in blender (or pumpkin seeds or walnuts)
1 cup blended broccoli puree or chopped mushrooms
1/2 cup soft or soaked sundried tomatoes
Optional: 1/4 cup blended tomatoes
1/4 cup minced fresh cilantro
1-2 Tbls honey
1 Tbls Blackstrap Molasses (optional)
3 tsp cumin and other spices, like Italian spices, that you may like
2-3 tsp salt
1 tsp black pepper
1/2 tsp red pepper
2 Tbls lemon or lime juice (optional) or vinegar
1 Tbls garlic
1-2 Tbls flax seeds (optional)
Mix all ingredients together.
If you’re dehydrating, make into thin patties on your teflex sheets and dehydrate at 120-140 for 3-5 hours or until they are to the crisp consistency that you like.
If you’re baking this like a meat loaf, put into a pan and dot with butter. Cook at 375 for 1-2 hours.
If you’re sauteeing, then sautee in butter or coconut oil in a pan.
Serve on romaine leaves with ketchup or BBQ sauce, tomatoes, sprouts and avocado.