Vegan Lentil & Brown Rice Veggie Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup dry lentils4 cups cooked brown rice2 small zuccini, grated1 cup dry oatmeal2 porcini mushroom boullion cubes (substitute with vegetable boullion or stock if you can't find porcini boullion cubes)1/4 cup tapioca flour4 tbsp corn starch1/2 cup water1 tbsp olive oil (extra virgin)1 tbsp Mrs. Dash Original Blend Seasoning2 tbsp Onion Powder1 tbsp Garlic Powder1 tbsp dry mustard1 tbsp dried thyme2 large carrots, grated1 large portabella mushroom, diced1 small onion, finely chopped2 cloves garlic, crushed1 bag frozen chopped spinach (10 oz)1 large green bell pepper, finely chopped1/2 cup fresh Italian parsley, finely choppped1 cup walnuts, chopped 4 tbsp fresh chives, finely choppednon-stick cooking spraySalt & Pepper to taste
1. Cook lentils as directed on package. Use boullion cubes to flavor the water (substitute - vegetable stock/vegetable boullion). During the last five minutes of cooking add the walnuts to soften, then let drain in a collander.
2. Add brown rice, oatmeal, and lentils to a large bowl mix together. Set aside and allow to cool.
3. Heat olive oil in a large saute pan. Add onions, mushrooms, spinach, carrots, bell pepper, zuccini, Mrs. Dash, onion powder, garlic powder, thyme, dry mustard, Italian parsley, chives, and salt & pepper (to taste). Cook until vegetables are soft. Add to rice and lentil mixture.
4. Add tapioca flour to combined mixture and stir until combined.
5. Mix cold water and corn starch in a cup or bowl until well combined. Add to rice and lentil mixture and stir until well combined. Season again with Mrs. Dash, salt & pepper if necessary.
6. Use an icecream scoop to make patties all the same size (I use 2 scoops per patty). Shape into patties with damp hands. I get mine wet before shaping each one, this helps it to not stick to your hands.
7. Heat a large skillet over medium high heat, spray with cooking spray and add patties. About 4 minutes on each side or until golden brown on each side.
16 servings.
* To save a little time, add all spices and veggies to the food processor and pulse until chopped finely then saute.
These burgers freeze beautifully!!
Number of Servings: 16
Recipe submitted by SparkPeople user LIZARD1280.
2. Add brown rice, oatmeal, and lentils to a large bowl mix together. Set aside and allow to cool.
3. Heat olive oil in a large saute pan. Add onions, mushrooms, spinach, carrots, bell pepper, zuccini, Mrs. Dash, onion powder, garlic powder, thyme, dry mustard, Italian parsley, chives, and salt & pepper (to taste). Cook until vegetables are soft. Add to rice and lentil mixture.
4. Add tapioca flour to combined mixture and stir until combined.
5. Mix cold water and corn starch in a cup or bowl until well combined. Add to rice and lentil mixture and stir until well combined. Season again with Mrs. Dash, salt & pepper if necessary.
6. Use an icecream scoop to make patties all the same size (I use 2 scoops per patty). Shape into patties with damp hands. I get mine wet before shaping each one, this helps it to not stick to your hands.
7. Heat a large skillet over medium high heat, spray with cooking spray and add patties. About 4 minutes on each side or until golden brown on each side.
16 servings.
* To save a little time, add all spices and veggies to the food processor and pulse until chopped finely then saute.
These burgers freeze beautifully!!
Number of Servings: 16
Recipe submitted by SparkPeople user LIZARD1280.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 130.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.8 g
- Protein: 6.8 g
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