Everyone should have a go-to veggie burger recipe. For me, this is it! I make a batch about once a month and keep the extras frozen. It’s an easy hearty meal ready at a moment’s notice. Dressed the right way, this can truly be a gourmet dish! Modified from Forks Over Knives Lentil Loaf
1 1/2 cups cooked lentils
1/2 cup chopped carrots
1 cup chopped walnuts (optional)
1/2 cup chopped mushrooms
1/2 cup chopped parsley
1/2 cup chopped onions
1/2 cup chopped spinach
4 sun-dried tomatoes
2 cloves garlic
1 serving Ener-G Egg replacer (optional)
Cook lentils according to package directions. While they’re cooking, bring out your food processor to chop all of the other veggies. Preheat oven to 375 degrees. Once lentils are cooked, add 1 cup of the lentils to the food processor. Add the veggies and 2 cloves garlic. Blend with pulse mode until the ingredients are combined into a thick paste. Add the rest of the lentils and Ener-G and continue blending.*
Spray a cookie sheet with a light coating of cooking spray. Form by hand into patties and bake at 375 for 25 minutes. Turn once after 15 minutes.
If freezing, it’s best to freeze them before baking. For any patties you wish to freeze, form into patties and place on baking sheet. Cover and place in freezer for about 1 hour. Remove frozen patties and place in freezer-safe container with wax paper between the patties. When you’re ready to serve, place on greased cookie sheet and bake at 375 for 30 minutes.
* If there isn’t enough room for all of the ingredients in the food processor at once, you can do this in two stages. When loading the food processor, simply only take 1/2 of the ingredients the first time around. Blend into paste, get the first set of patties started in the oven, and then blend the second half.
Serve on top of a potato waffle or bed of greens. Ezekiel 4:9 makes a wonderful sprouted grain bun (not UWL compliant). If frozen, place in oven for about 10 minutes to thaw and toast. Top with sliced tomatoes, greens, and/or sautéed onions and mushrooms. I like to saute my onions and mushrooms in balsamic vinegar which gives a nice rich savory taste, but any liquid will do! Serve with a side of Chinese coleslaw or Quinoa salad.