How To make Lentil Walnut Burgers
3/4 c Dry lentils
1 1/2 c Water
2 ts Cider vinegar
1 tb Butter
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper 1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ
This takes about 40 minutes to prepare: you can do "part 1" while "part 2" is cooking, plus about 1 hour to chill, then 15 minutes to cook. Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of participants. Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour. The Burgers: 1. Make 4-inch patties from chilled burger-mixture. For freezing, make
patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually). 2. Fry burgers in butter until brown, *or* broil about 8 minutes on each
side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem. 3. Serve either as patties, or as burgers in a whole-wheat bun. Good with
cheese melted on top, basil sprinkled on each burger is tasty also. I think I got this one out of the Moosewood Cookbook a few years back... From: Julie Rampke
How To make Lentil Walnut Burgers's Videos
MEAT SUBSTITUTE THAT’S GOOD FOR YOUR GUT & HEART! Walnut meat with lentils for protein is amazing!
Easy Vegan Walnut Taco Meat, ready in 15 minutes, and made with 7 budget-friendly ingredients. This vegan recipe is packed with protein, fiber, and heart healthy omega-3s. It's a lighter version of pure walnut meat. It includes lentils for more fiber, protein and a reduction in calories. (Nut-free option)
Lentil Walnut Mushroom Burger
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Chipotle Walnut & Black Bean Burger ????. Why did you go vegan? #turnipvegan #burgers #veganrecipes
Walnut Burger
Check out the recipe:
Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (optional to soak for a softer texture) (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
I recommend a pan with at least a 3 qt capacity for this recipe.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!
Mushroom Chickpea burger #plantbased #healthylifestyle #vegan #chickpeas #mushroomrecipe