Baked Mushroom Lentil Patties (Vegan)
Serves 610 mins prep50 mins cook
Healthy Baked Mushroom Lentil Patties paired with a zesty Tzatziki sauce - A delicious, protein-packed Vegan recipe. Bound together with oats, these patties are gluten-free, and are perfect for an appetizer, or even a veggie burger!
0 servings
What you need
tsp olive oil
cup dried lentils
cup water
cup onion
tbsp granulated garlic
cup mushroom
tbsp coconut aminos
tsp cumin
tsp cardamom
tsp salt
tsp black pepper
cup rolled oats
cup yogurt
tbsp cucumber
tsp lemon juice
tsp garlic powder
Instructions
1 Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool. 2 (If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet. 3 Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes. 4 Add mushrooms and cook for about 3 minutes until soft and cooked. 5 Turn off heat, add coconut aminos or soy sauce, cumin, cardamom, salt and pepper and let cook for about 30 seconds. 6 Set aside to cool. 7 Process oats in a food processor to form a rough flour. 8 Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed. 9 Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight. 10 Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to lightly baking sheet.OR Use slightly wet/greased hands and and shape into ¾” thick patties.You should have 6. 11 Bake for 20 minutes. 12 To make the sauce, stir together all ingredients - yogurt, cucumber, lemon juice, salt, pepper and water in a bowl. Start with 1 teaspoon, and add more for a thinner sauce.View original recipe