Vegan Lentil Burger - Easy, Healthy & Delicious!
These vegan lentil burgers are not only satisfying and delicious, but also packed with nutrients! Plus, they’re easy to make and versatile enough to be served with your favorite toppings on a bun, alongside a refreshing side salad, or as a tasty appetizer with a dipping sauce.
Full recipe:
These lentil patties are better than meat! Protein rich, easy lentil recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! This lentil recipe is so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! So few people know this lentils recipe and cook lentils like that. Simple and easy recipe everyone can make at home! The most tender veg patties that melt in your mouth! Learn the new way how to make patties at home! Eggless and Dairy free! ASMR cooking. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1 cup red split lentils
1 onion
160g butternut squash
2 garlic cloves
1tsp ground coriander
1tsp paprika
salt and black pepper to taste
a little oil for frying
???? Dip sauce ingredients:
200g cauliflower
90ml | 1/4 cup coconut milk or any dairy-free milk you prefer
1tbsp nutritional yeast
salt and black pepper to taste
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
❗Soak lentils for 3-8 hours [soaking helps it’s digestion and reduces cooking time]
❗ For the patties to hold together place patties mixture to the fridge for 20-60 minutes. It works miracles and you do not need a binder ????
❗With the ingredients listed in the recipe you get about 8 patties.
???? Method:
Rinse 190g | 1 cup red split lentils with water.
Soak in room temperature water for 3 hours.
Disassemble 200g | 4pcs cauliflower.
Bring a small pot of water to a boil.
Transfer cauliflower florets into a pot.
Simmer cauliflower until soft for about 3 minutes.
Let cauliflower cool and transfer to the blender.
Pour 90ml | 1/4 cup coconut milk or any dairy-free milk of your choice.
Add 1tbsp nutritional yeast.
Season with salt and black pepper to taste.
Blend until smooth and creamy.
Transfer to the fridge for 15 minutes.
Place soaked and drained lentils in to a bowl.
Mash with a hand blender.
Chop 1 onion.
Grate 160g butternut squash.
Chop 2 garlic cloves.
Add chopped onion, butternut squash and garlic to the bowl.
Season with 1tsp ground coriander, 1tsp paprika, salt and black pepper to taste.
Mix until combine and transfer to the fridge for 20 minutes [it helps patties to hold together].
Shape into patties.
Heat a little olive oil in a non stick skillet.
Fry lentil patties under the lid for about 5 minutes on each side or until golden and crispy.
Enjoy!
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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VEGAN RICE AND LENTIL CUTLETS: Best Ever Lentil and Rice Burger ~ Mouthwatering Lentil Cutlets
It’s a burger time! It’s a cutlet time! It’s a savoury deliciousness time ???? Let’s make some mouthwatering lentil and rice burgers today. The mix of spices make these vegan burger patties taste amazing ???? Let’s enjoy the recipe together ????.
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Lentil Rice Patties
A vegan dinner patty based on lentils and brown rice
Lentil Balls Recipe | A Healthy & Complete Meal Idea! ???? It's VEGAN, Bugdet-Friendly and SO Easy!
Today, we're exploring an exciting recipe straight from Turkey – our DELICIOUS Lentil Balls ????. This is the Turkish version of Lentil Patties, packed with flavors that will tantalize your taste buds. Plus, they're easy to whip up and provide a healthy option for those snack cravings. So, if you're ready to embark on this gastronomic journey with me, let's dive into the recipe!
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LENTIL BALL / LENTIL KÖFTE
Servings: 8-10
Difficulty: Medium
Cooking time: 30 dk
Prep time: 10 dk
2 cups red lentils
4 cups of water, 1 L
1 cup fine bulghur
2 onions, chopped
2 tablespoons tomato paste
2 tablespoons red pepper paste
1 bunch of spring onions, finely chopped
1 bunch of parsley, finely chopped
¾ cup olive oil, 2,82 oz or 80 g
1 tablespoon cumin powder
1 teaspoon black pepper
2 teaspoon salt, according to saltness of the pastes
Serving;
Lettuce leaves
Lemon slices
• Rinse the lentils, transfer them in a pot. Add the water and 1 pinch of salt, let them boil for 20-25 minutes on medium heat. Don’t forget to close the lid and mix time to time.
• When the lentils are all cooked and look like a thick soup, turn the heat off. Open the lid and wait for 5 minutes for the first heat to come out.
• Add the bulghur into the cooked lentils and mix, close the lid again wait for 10-15 minutes.
• While the bulghur absorbing water, pour 3 tablespoon of olive oil, onions and a pinch of salt in a pan on high heat. Sautee them until the onions get softer and a little caramelized. Add the tomato and pepper paste, cook them like 3-4 minutes and turn the heat off.
• When bulghur-lentil mixture and onion-pastes mixture get cooler, mix them in a tray. Add cumin, black pepper and salt and knead them until they all mix well. Add rest of the olive oil and knead again.
• Add spring onions and knead until their edgy taste gets lighter. Then add the parsley. Knead a bit more to all ingredients mixed well.
• For the traditional serving style grab lime size pieces, place inside your palm and squeeze gently to give the hand shape. To shape easier wet your hands time to time.
• You can also serve lentil köfte as a big ball, and let your guests take their own squeezes. Or you can make small balls and cover them with some sesame seeds, red pepper flakes, poppy seeds or parsley. In another option you can shallow fry your lentil köftes.
• Serve your lentil köfte which is the best vegan treat with lemon slices and some lettuce leaves.
Lentil Brown Rice Patties -- The Frugal Chef
These lentil brown rice burgers are low in calories, full of nutrients and very easy to make. We are going to make them with chipotle peppers and raw pumpkin seeds. These are vegan and gluten free.
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Makes 8 patties
2 cups cooked lentils
1 cup cooked brown rice
1 large garlic clove – halved
2 chipotles in adobo
2 scallions – white, light green and dark green parts chopped
1 TBS chopped cilantro leaves
A pinch of ground cloves
1/2 tsp. ground cumin
1/4 cup raw pepitas (pumpkin seeds) or chopped walnuts
Salt & pepper
Olive oil
OPTIONAL TOPPING:
1 avocado – peeled and cubed
1 tomato – cubed
1/2 TBS of chopped cilantro
Lemon juice
Salt and pepper
Lemon wedges
Place 1 cup of lentils and 1/2 cup of rice in a large bowl.
Place the remaining lentils and rice in a food processor. Add the garlic and chipotles and process into a puree. Add the puree to the bowl with the lentils and rice. Add the scallions, the cilantro, the ground cloves, the ground cumin and the pepitas or walnuts.
Add salt and pepper to taste and mix well. Form eight patties. If your patties are too wet go ahead and add a little more cooked rice. Place the patties in the fridge for about 30 minutes before cooking.
Prepare your topping while the patties are chilling simply by mixing the avocado, tomato and cilantro in a bowl. Add lemon juice, salt and pepper to taste and carefully mix.
Heat some olive oil in a pan and start cooking the patties. Brown the bottom and carefully flip. Brown the other side. This should take about three minutes in total. Top with the avocado and serve with lemon wedges on the side.
2 patties - CALORIES 296.15; FAT 11.49 grs (sat 1.77; mono 5.77; poly 2.91); PROTEIN 14.05 grs ; FIBER 12.26 grs; CARBS 37.93 grs; CHOLESTEROL 0.00 mg; IRON 4.94 mg; SODIUM 592.61 mg; CALCIUM 48.27 mg
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