Baked Mushroom Lentil Patties Vegan Food

BAKED MUSHROOM LENTIL PATTIES (VEGAN)

Steps:

• 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.
• (If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet.
• Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes.
• Add mushrooms and cook for about 3 minutes until soft and cooked.
• Turn off heat, add coconut aminos or soy sauce, cumin, cardamom, salt and pepper and let cook for about 30 seconds.
• Set aside to cool.
• Process oats in a food processor to form a rough flour.
• Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed.
• Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight.
• 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.
• Bake for 20 minutes.
• 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.

MUSHROOM-LENTIL BURGERS

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

MUSHROOM LENTIL PATTIES

Steps:

• In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
• In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
• Add to the food processor.
• Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
• Mix in the bread crumbs and parsley.
• Form into 8 1/2-inch thick patties.
• In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.