2 cups cooked brown or green lentils
1 cup vital wheat gluten
1 cup bread crumbs (grated, frozen bread makes great bread crumbs)
½ cup vegetable broth
¼ cup tamari or low sodium soy sauce
1 Tblsp. liquid smoke
½ tsp. salt
Preheat oven to 400 degrees.
Put lentils in a medium bowl and mash with a pastry cutter, potato masher or a fork, until most of the lentils are smashed.
Add everything else. Mix well until all ingredients are well incorporated.
Form into oval ‘steaks’ about ½” thick. Place steaks on a silicone-lined cookie sheet (or lightly sprayed cookie sheet).
Bake steaks for 25-30 minutes.
Flip steaks over and bake for another 10-15 minutes, until browned on both sides.
Meanwhile, make gravy.
8 oz. fresh mushrooms, cleaned and sliced
1 medium sweet onion, finely chopped
3 cloves garlic, minced
2 Tblsp. flour (fine oat flour works well)
1 Tblsp. tapioca starch
2 ½ cups vegetable broth
2 tsp. onion powder
½ tsp. sage
½ tsp. thyme
1 tsp. salt, or to taste
In a large skillet, spray a little Pam spray. When pan is hot, add mushrooms and onion. Cook and stir until onion begins to brown.
Add garlic and continue to cook and stir another few minutes.
Sprinkle flour and tapioca starch over vegetables in pan. Cook and stir for 2-3 minutes, until flour begins to brown.
Slowly add vegetable broth, stirring constantly until slightly thickened and smooth.
Add seasonings. Taste for salt.
Add baked steaks to gravy in pan. Spoon gravy over steaks. Cover pan and let steaks sit for about 10 minutes. Serve with mashed cauliflower, mashed potatoes, brown rice or quinoa.