Steps to Make Speedy Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious!

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Eating almonds is an excellent choice as long as you don’t have a nut allergy. Almonds are often considered a super food because they’re packed full of things that help boost our vitality while keeping us healthy. Almonds can be a natural supply of B vitamins together with other vitamins and minerals. They actually do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. Nevertheless, you won’t need a nap after eating almonds. These nuts unwind the muscles and supply a general sense of comfort. Occasionally eating almonds can even be a mood increaser!

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We hope you got benefit from reading it, now let’s go back to red lentil veggie burger patties – healthy, vegan and delicious! recipe. You can cook red lentil veggie burger patties – healthy, vegan and delicious! using 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious!:

  1. Prepare 1 cup of red lentils (small, a deep coral color).
  2. Use 1/2 cup of red quinoa.
  3. You need 1/3 cup of cooked brown rice, optional.
  4. Provide 1 of small purple onion.
  5. Get 4 clove of garlic.
  6. Take 1/2 bunch of parsley, leaves only.
  7. Use 1 1/2 tbsp of olive oil.
  8. Take 2 tbsp of almond butter, optional.
  9. Take 1 tbsp of raw tahini (sesame seed butter), optional.
  10. Take 1 of salt and pepper to taste.
  11. Take 1 of vegetable oil for frying.

Steps to make Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious!:

  1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe..
  2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition..
  3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties..
  4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins..
  5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins..
  6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture..
  7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong..
  8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side..
  9. Yields 8 burger-style patties or 12-16 smaller patties..
  10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it..

We go veggies again today with these red lentil patties served with a garlic-herb tahini sauce. Both vegan and gluten-free, they are bursting with savory flavors, hearty texture, and oodles of plant-based protein. Whenever I want to cook something easy, comforting and nourishing, I go for red lentils. In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. Low in sodium A great addition to your next barbecue, these lentil patties are packed with protein and fibre.

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