• 1 cup brown lentils
• 1 bay leaf
• 4 cups water (2 cups for the lentils and 2 cups for the quinoa)
• 1 cup quinoa, rinsed
• 1 tablespoon egg replacer mixed with 4 tablespoons water (the equivalent of one egg)
• 1/2 white onion, grated
• 2 garlic cloves, finely minced
• 1 cup baby Bella mushrooms, finely chopped
• 1 tablespoon fresh parsley stems, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar
• 1 teaspoon baking powder
• 1 1/2 tablespoons vegan Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon celery salt
• 1 tablespoon chili powder
• 1 cup bread crumbs
• 1/4 cup flour

For the glaze:

• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon red wine vinegar
• 1 teaspoon spicy brown mustard (or sub yellow mustard)