Easy veggie & brown lentil patties. Vegan & gluten free.
We all fall into the easy, convenience, not-so-healthy pattern of food prep. Trust me, we are no different! Since our oldest came home from her college graduation and before she heads to grad school, it seems like I’m preparing a bit more vegan mock meat alternatives and I want to get away from that. Why? These products are normally highly processed, filled with inflammatory ingredients and just aren’t good for your gut. With that I whipped up a huge batch of lentil patties with clean ingredients plus fiber-packed and they can be used on a bun for a burger, in a Buddha bowl or in a big salad. The recipe is incredibly easy and totally customizable.
I’ll be sharing the ingredients I used but please know that you can use the spices you love, veggies etc. I’m a big fan of using what you have on hand!
Recipe yields approximately 12 patties.
1 cup of dried brown lentils (rinse and cook according to package directions)
1 medium sized onion, diced
1 bell pepper, sliced into tiny pieces
6 cloves of garlic, minced
1 cup of mushrooms, cut into small pieces
1/2 cup of shredded carrots
Olive oil for cooking
1-2 tsp salt
Freshly cracked pepper
2 tsp ground cumin
2 tsp of smoked paprika
2 tsp of liquid smoke
1 tbl of tomato paste
1/4 cup of almond flour (oat flour would also be perfect)
1/4 cup of nutritional yeast
1 flax egg (1 tbl flax meal mixed with 3 tbl of water, stirred and allow to sit for 5 minutes)
Cook your lentils according to package directions (I did 1 cup of brown lentils, rinsed mixed with 4 cups of water.) Bring to a boil and reduce and cover with a lid. Cook 22 minutes. Remove and drain. Allow all of the liquid to drain off.)
Into a skillet or Dutch oven, add your oil over medium heat. Then proceed to add your onions through carrots. Cook for about 10 minutes, stirring often. Then add your spices, smoke, tomato paste and flour. Stir to combine and stop the heat. Into food processor or blender, add your cooked veggie mixture, nutritional yeast and drained lentils along with your flax egg. Pulse to combine. Avoid making a paste and allowing some of the mixture to remain chunkier.
Preheat your oven to 350 degrees. Line with parchment or a baking sheet. Scooping out the mixture, form a ball and then press down into a patty. Bake for about 10-15 minutes then flip. Bake until golden on each side. Remove and serve or allow to cool prior to storing in a glass container in your fridge for 5 days.
To reheat, pan fry with some oil. Place in your air fryer at 375 degrees for 4 minutes or so. Or bake in the oven at 350 degrees for about 8-10 minutes.
I hope you love these as much as we do! ~ox
— Knead to Cook