Description
Whip up these delicious, healthy, completely plant-based (vegan) Lentil Patties served with Basil Arugula Cashew Cream for a nutritious, satisfying meal that can go from family dinners to holiday meals. They are salt-free, oil-free, and added sugar-free, and can be made gluten-free.
Ingredients
Lentil Patties:
- 1 cup small green lentils, dry
- 3 cups vegetable broth
- 2 medium carrots, shredded
- 1 medium yellow potato, shredded
- ¼ cup arugula, chopped finely
- 2 tablespoons basil, chopped finely (or 2 teaspoons dried basil)
- 2 cloves garlic, shredded or minced
- 4 green onions, chopped finely
- 1 tablespoon Dijon mustard
- 2 tablespoons ground flax seeds
- 1/2 cup old-fashioned oats, dry
- 1/3 cup whole grain bread crumbs (may use gluten-free)
- 1 tablespoon soy sauce
- 1/4 teaspoon salt (optional)
- 1/2 teaspoon black pepper
Basil Arugula Cashew Cream:
- 1 cup raw cashews
- Water
- 1/2 cup plant-based milk, plain, unsweetened
- 1/2 small lemon, juiced
- 1 clove garlic
- 2 tablespoons fresh arugula
- 2 tablespoons fresh basil
- Pinch salt and pepper (optional)
Instructions
- Place lentils in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. Drain any leftover liquid and transfer cooked lentils to a large bowl. Mash slightly with a potato masher.
- While lentils are cooking, prepare the vegetables. Using a food processor with shredding attachment or a box grater (or alternatively may chop by hand very finely), shred carrots, potato, arugula, basil and garlic. Add vegetables to the bowl with lentils.
- Add chopped green onions, mustard, flax seeds, oats, bread crumbs, soy sauce, salt (optional), and pepper. Stir well to make a thick mixture.
- Preheat oven to 350 F.
- Spray a baking sheet with nonstick cooking spray. Form patties by pressing lentil patty mixture into a half-cup measuring cup, and transferring the mixture to the baking sheet. Repeat to make 10 patties.
- Bake lentil patties for 40-45 minutes, until tender and golden brown.
- While lentil patties are baking make Basil Arugula Cashew Cream (learn more about making cashew cream in this step-by-step guide here). Place cashews in a dish and cover with hot water. Soak for 20 minutes. Drain cashews. Place cashews in a small blender or food processor with plant-based milk, lemon juice, garlic, arugula, and basil (may add salt and pepper if desired). Process for a few minutes until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
- Serve Lentil Patties with a dollop of Basil Arugula Cashew cream. Refrigerate any leftovers in an airtight container for up to 3 days.
- Makes 10 patties and 1 1/4 cups Basil Arugula Cashew Cream.
Notes
To make this recipe gluten-free, use gluten-free bread crumbs and soy sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 2 g
- Sodium: 361 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 7 g
Keywords: lentil patties, vegan patties, best lentil patties
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