Combine ketchup ingredients in a small pot and bring to a bubble. Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes.
Meanwhile, heat a tablespoon EVOO in a skillet over medium to medium-high heat. Add carrot, onions and mushrooms, and sauté to tender. Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool.
To a food processor bowl, add a few pieces of dried mushrooms. Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins. Season with salt and pepper and add cooled, cooked vegetables. Pulse until well combined. Add egg and pulse a few more times. Form 6 patties.