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Herbed Lentil Patties with Mushroom Sauce

Sharon Palmer

I love these easy, plant-based (vegan) Herbed Lentil Patties with Mushroom Sauce for a comfort food meal any day of the week. You can whip up these healthy, protein-rich patties in no time. Just cook together lentils and grains, and mix with veggies, oats, and seasonings. Then shape into patties and bake in the oven until golden brown. Serve these patties with a creamy, savory vegan mushroom sauce. I love to enjoy this recipe with a side of whipped potatoes and a crisp salad for a hearty meal that will satisfy the mind, body and soul. It’s also one of my most popular holiday entrees too. This recipe features ancient, gluten-free grains. In fact, the patties are completely gluten-free, and you can make the mushroom sauce gluten-free by swapping out corn starch for the wheat flour.

 

The mushroom sauce is great for a multitude of dishes, such as mashed potatoes, stuffing, and veggie balls.

Watch Sharon make this recipe on her IGTV Plant-Based Cooking Show.

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Herbed Lentil Patties with Mushroom Sauce


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 2 hours 5 minutes (including chill time)
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

These vegan, healthy Herbed Lentil Patties with Mushroom Sauce are packed with lentils, whole grains, veggies, and seasonings, offering a comforting meal or fabulous entree.


Ingredients

Scale

Herbed Lentil Patties:

Mushroom Sauce:


Instructions

To make Herbed Lentil Patties:

  1. Place lentils and quinoa (or other ancient grain) in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. You may have to add additional water to compensate for evaporation during cooking.
  2. Drain any leftover liquid and transfer cooked lentils and teff to a bowl and mash slightly.
  3. Add flax seeds, carrot, onions, basil, garlic, oats, oregano, and black pepper to bowl with lentils and teff and mix well. Add mustard, soy sauce and vinegar and stir well to moisten all ingredients. Chill for 1 hour.
  4. Preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty mixture into a measuring cup or scoop, place onto the baking sheet, and flatten down to create firm, round patties about ½-inch thick. Form 8 patties with mixture.
  5. Place in oven on top rack and bake for about 40 minutes, until golden and firm. Remove and serve with mushroom sauce.

To make Mushroom Sauce:

  1. While lentil patties are baking, make Mushroom Sauce. Heat olive oil over medium heat in a saucepan.
  2. Add mushrooms and garlic and sauté for 3 minutes.
  3. Whip together soymilk, flour, salt (optional), black pepper, and soy sauce with a whisk in a small bowl until smooth with no lumps.
  4. Pour mixture into saucepan and cook for about 8 minutes, until bubbly and thick.
  5. Stir in chives.
  6. Serve about 5 tablespoons sauce per portion.

Notes

*Choose a quick-cooking ancient grain of your choice, such as quinoa, teff, amaranth, or millet, available at most natural food stores or online.

*Teff is a tiny ancient grain. Look for it at natural foods stores or online. You can also substitute it with uncooked quinoa in this recipe.

Make this gluten-free by using gluten-free oats and substituting corn starch for the wheat flour.

  • Category: Dinner
  • Cuisine: American

Nutrition

  • Serving Size: 1 patty + 5 tablespoons sauce
  • Calories: 212
  • Sugar: 2 g
  • Sodium: 223 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 11 g
  • Protein: 12 g

Keywords: vegan balls, veggie balls, vegan dinner

For other plant-based veggie burgers and patties, try some of my favorites:

Chipotle Black Bean Quinoa Veggie Burgers
Zucchini Oat Veggie Patties
Lentil Patties with Basil Arugula Cashew Cream

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