by Shelly Detken at Plantiful Wellness
Yield: 4-6 Patties
Packed with protein and fiber, these veggie patties are easy to make and great to have on hand for quick leftover meals.
1 cup dry brown/green lentils
2 cups water
1 cup rolled oats
1/2 cup diced tomatoes, w/juice chopped finely
1/4 cup (heaping) catsup
2 TBS dijon mustard
2 TBS tamari or other low-sodium, gluten-free soy sauce
2 TBS nutritional yeast
1 tsp garlic powder, granulated
1 tsp onion powder, granulated
1 tsp salt-free seasoning blend e.g., Trader Joe's 21 Seasoning Salute
salt and pepper to taste
1. Place lentils and water in a medium saucepan and bring to a boil. Simmer and cook 20 minutes. Drain off any
excess water when lentils are done.
2. Place cooked lentils, oats, and tomatoes with juice in food processor. Pulse until crumbly, but not so much
that it becomes pate.
3. Transfer lentil mixture to large bowl and add remaining ingredients. Stir until well combined and form into
patties. Cook on griddle or grill, 5-8 minutes per side.
Just some comments on my execution. I used a combination of quick cook oats and regular oats. I also diced my own cherry tomatoes instead of using canned. The bits of cherry tomatoes stand out a little more but the taste is fine. I made this substitution because I had fresh cherry tomatoes on hand. Another change I made, (only because I was lazy), was to blend this with an immersion blender rather than the food processor. I wasn't sure it was a good idea at the time (but did it anyway - again, because I didn't want to have to wash the food processor) but it worked great. These are adventures in the kitchen, right? Sometimes the risks we take work and sometimes not so much. This one worked! Finally, I also baked these in the oven just like I do the black bean burgers in Part 1. (Place on parchment paper and bake 400° for 7 minutes on each side.)
Oh and if you are new to plant based eating, you may not be familiar with "nutritional yeast". In this recipe, you could probably leave it out if you don't have any on hand. It's great to include though for flavor and nutrition.
And they taste great!! Truly. I have tried a few veggie burger recipes. I like to eat them. I like to have them on hand in the fridge and freezer. Some are a lot of work. Some don't stick together. Some don't taste good. There are hundreds (probably more) recipes out there. If you are just starting out, this recipe and the one in "My Favorite Veggie Burger Recipe - Part 1" are great ones to try. And if you are like me and have been on a quest for a "good one" then try these.