After deciding to take part in Veganuary, i spent a lot of my time engrossed in vegan literature, i.e. Google, Pinterest and Instagram. Inspired by all the colourful offerings the #Vegan hashtag had to offer, I set to work on writing up an endless list of ‘to-do’ recipes. The first on my list? Bean burgers. What i ended up with? Lentil & Quinoa patties. Ah well, it was only my second day, i’ll get this. They ended up being really tasty anyway! So win/win.
1 Can Biona Lentils
125g Cooked Quinoa
1 Small Onion (chopped)
4-5 Broccoli Florets (chopped)
3 Tbsp Bbq sauce or Ketchup
1 Scoop Pea Protein
1 Tsp Lemon Juice
1/2 Tsp Garlic Granules
1/2 Tsp Paprika
Sprinkle of Salt & Pepper
In a pan, heat 1 Tsp Coconut Oil on medium heat and add chopped onions and broccoli florets, continuously tossing and turning until slightly browned and softened. Remove from heat but leave remaining oil as you will need to use for the patties.
Drain and rinse lentils thoroughly, then blend in Nutribullet with lemon juice. (Or similar). Pour into a bowl.
Mix cooked onion and broccoli into the lentils, then fold in ready cooked quinoa (made as per instructions on packaging). Then, fold in the rest of the ingredients until you get a thick and sticky yet mold-able batter.
Note: If you leave batter in fridge overnight, the flavours will soak in and will taste much nicer.
Divide batter into 6 and roll into balls, then flatten slightly into patties and put aside.
Heat pan on medium heat (add more oil if necessary) and proceed to make your patties, just ass you would pancakes!
Careful when flipping over as they are extremely delicate!
Enjoy on their own or as we did, sandwiched together in a wrap with loads of veggies 😍 (Was so good with sweet potato cubes, Violife Cheese and spinach!) or with Sprout Crispies on the side!
Nutritional Info: (per patty of 6)
102 Cals | 3.2F | 13.9C | 4.8P
All recipes created by The Muscle Bakery and subject to copyright.