I really like these simple, plant-based, vegan Herbed Lentil Patties with Mushroom Sauce for a satisfying consolation meals meal any day of the week. You may whip up these wholesome, protein-rich lentil patties very quickly. Simply cook dinner collectively lentils and grains, and blend with veggies, oats, and seasonings. Then form into patties and bake within the oven till golden brown. Serve these lentil patties with a creamy, savory vegan mushroom sauce. I like to get pleasure from this recipe with a facet of whipped potatoes and a crisp salad for a hearty meal that may fulfill the thoughts, physique and soul.
This recipe can also be certainly one of my hottest vacation entrees. This recipe options historical, gluten-free grains. Actually, the patties are fully gluten-free, and you can also make the mushroom sauce gluten-free by swapping out corn starch for the wheat flour.
Watch Sharon make this recipe on her IGTV Plant-Based Cooking Show.
Herbed Lentil Patties with Mushroom Sauce
Whole Time: 2 hours (together with chill time)
Yield: 8 servings 1x
Weight-reduction plan: Vegan
Description
These simple, wholesome vegan Herbed Lentil Patties with Mushroom Sauce are pure consolation meals bliss! Simply combine up the batter and bake them within the oven, then serve with a savory creamy mushroom sauce.
Lentil Patties:
Mushroom Sauce:
Directions
To make Herbed Lentil Patties:
- Place lentils and quinoa (or different historical grain) in a small pot and add broth. Cowl and simmer over medium warmth about 25 minutes, stirring sometimes, till very tender. You’ll have so as to add extra water to compensate for evaporation throughout cooking.
- Drain any leftover liquid and switch cooked lentils and quinoa to a bowl and mash barely.
- Add carrot, onions, herbs, garlic, oats, flax, oregano, and black pepper to bowl with lentils and teff and blend nicely. Add mustard, soy sauce and vinegar and stir nicely to moisten all substances. Chill for 1 hour.
- Preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty combination right into a measuring cup or scoop, place onto the baking sheet, and flatten all the way down to create agency, spherical patties about ½-inch thick. Kind 8 patties with combination.
- Place in oven on prime rack and bake for about 40 minutes, till golden and agency. Take away and serve with mushroom sauce.
To make Mushroom Sauce:
- Whereas lentil patties are baking, make Mushroom Sauce. Warmth olive oil over medium warmth in a saucepan.
- Add mushrooms and garlic and sauté for 3 minutes.
- Whip collectively soymilk, flour, salt (non-compulsory), black pepper, and soy sauce with a whisk in a small bowl till easy with no lumps.
- Pour combination into saucepan and cook dinner for about 8 minutes, till bubbly and thick.
- Serve about 5 tablespoons sauce per portion.
Notes
Make this gluten-free through the use of gluten-free oats and substituting corn starch for the wheat flour.
- Prep Time: 20 minutes
- Cook dinner Time: 40 minutes
- Class: Dinner
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 212
- Sugar: 2 g
- Sodium: 223 mg
- Fats: 0 g
- Saturated Fats: 0 g
- Carbohydrates: 32 g
- Fiber: 11 g
- Protein: 12 g
Key phrases: vegan balls, veggie balls, vegan dinner, lentil patties, mushroom sauce, creamy mushroom sauce
For different plant-based veggie burgers and patties, attempt a few of my favorites:
Chipotle Black Bean Quinoa Veggie Burgers
Zucchini Oat Veggie Patties
Lentil Patties with Basil Arugula Cashew Cream
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