Gourmet 5 Star Vegan Burgers
From rainbowcookin 9 years agoIngredients
- 3 cups of uncooked brown lentils, soaked overnight shopping list
- 5 – 8 bay leaves shopping list
- 2 vegetable stock cubes shopping list
- 2 onions, finely diced shopping list
- 2 stalks celery, finely diced shopping list
- 1 finely grated carrots shopping list
- 10-15 middle stalk of asparagus, finely diced shopping list
- 5-8 dried shitake mushrooms, soaked shopping list
- 2 tablespoon of mixed herbs shopping list
- tablespoon of ground cumin shopping list
- ¼ cup soya sauce shopping list
- 1 cup of walnuts or pepitas, then grind them shopping list
- toasted sesame seeds shopping list
How to make it
- Rinse lentils, put in pan with just enough water to cover them.
- Add vegetable stock cubes and bay leaves.
- Cook until tender but not mushy.
- In very large fry pan, sauté all the vegetables for 5 minutes.
- Add herbs and spices sauté for 10 minutes.
- Add soya sauce and stir well, leave on low heat.
- Strain off the lentils and remove bay leaves.
- Add to pan of vegetables and mix well.
- Leave on low heat, stirring frequently, for another 10 minutes.
- The idea is to remove a lot of the moisture from the mixture.
- When “gluggy” turn off heat.
- Remove half of mixture and blend till smooth.
- Add back into mixture.
- Add walnut/pepita mix and stir well.
- Shape into patties and fry until a darker brown (crunchy)
- Sprinkle with toasted sesame seeds, or toasted crushed sunflower seeds.
- Serve with salad and red onion in vinegar
- YUMMMMMMM!!!!
- NOTES
- Can be rolled into rissoles and baked if low fat version is preferred.
- Mixtures keeps well, so store extra in container in fridge.
- Vary herbs and spices to change flavour,
- eg add grated lime, lemongrass and chili for a thai flavour.
- add oregano, basil and marjoram for an italian flavour
- add curry, turmeric and cardamom for an indian flavour
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