When implementing new, healthy changes to your diet, your taste buds might not cooperate at first. Trying to cut out gluten? Sometimes you still get cravings for bread. Going vegan? Occasionally, when you get a whiff of someone else’s food, you might get a hankering for meat. What’s the solution to these healthful dilemmas? You find ways to integrate your old favorites into your new lifestyle. It’s as simple as stocking up on gluten-free bread and adding herbs commonly used on meats, like fennel and sage, to a vegan lentil burger. You’ll get a dish that’s mildly reminiscent of sausage patties and totally vegan and gluten-free. Luckily, the flavor is so subtle as to not offend any diehard veggie lovers.
Recipe courtesy of Sarena Shasteen
Makes 8 large or 16 small patties
1 cup Bob’s Red Mill Lentil Beans
30 g Bob’s Red Mill Unflavored Pea Protein
1/2 cup Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats
3/4 cup Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
1 Tbsp. dried rubbed sage
2 tsp. garlic powder
1 tsp. dried thyme
1/2 -1 tsp. fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. black pepper
4 cups water
1 cup hot salsa
- In a large pot, combine lentils and water and bring to a boil. Reduce heat to simmer and cook for about 20 minutes. Once cooked, drain out remaining water and allow to cool.
- In a large bowl, combine cooled lentils with the rest of the ingredients. Refrigerate to cool completely.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Scoop out mixture using 1/2 cup for large patties and 1/4 cup for small patties. Place on prepared baking sheet.
- Bake for 30 minutes, flip and bake for 15 more minutes.