Herbed Lentil Patties with Mushroom Sauce

To make Herbed Lentil Patties:

1. Place lentils and quinoa (or other ancient grain) in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. You may have to add additional water to compensate for evaporation during cooking.
2. Drain any leftover liquid and transfer cooked lentils and quinoa to a bowl and mash slightly.
3. Add carrot, onions, herbs, garlic, oats, flax, oregano, and black pepper to bowl with lentils and teff and mix well. Add mustard, soy sauce and vinegar and stir well to moisten all ingredients. Chill for 1 hour.
4. Preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty mixture into a measuring cup or scoop, place onto the baking sheet, and flatten down to create firm, round patties about ½-inch thick. Form 8 patties with mixture.
5. Place in oven on top rack and bake for about 40 minutes, until golden and firm. Remove and serve with mushroom sauce.

To make Mushroom Sauce:

1. While lentil patties are baking, make Mushroom Sauce. Heat olive oil over medium heat in a saucepan.
2. Add mushrooms and garlic and sauté for 3 minutes.
3. Whip together soymilk, flour, salt (optional), black pepper, and soy sauce with a whisk in a small bowl until smooth with no lumps.
4. Pour mixture into saucepan and cook for about 8 minutes, until bubbly and thick.
5. Serve about 5 tablespoons sauce per portion.