vegan lentil cake

vegan lentil cake

Vegan Lentil Cakes made with walnuts and mushrooms topped. A simple tasty vegan dinner recipe that is high in protein. The Vegan Lentil Cakes also make great vegan burgers!

This simple tasty recipe for Vegan Lentil Cakes is easy to make and full of great flavor. Serve them up as a hearty vegan main alongside your favorite grain and kale slaw for a healthy nutritious meal. An extra burst of flavor top with sautéed mushrooms.

A little time-saving tip – pre-cooked lentils can be found at upscale markets, cutting the overall cooking time in half.

vegan lentil cake.1

Vegan Lentil Cakes wonderfly made with mushroom gravy or tzatziki sauce.

Ingredients

  • 2 cups cooked lentils
  • 1 tablespoon olive oil
  • ½ red onion, diced ( or sub 1 large shallot)
  • 4–6 garlic cloves, rough chopped
  • 8 ounces mushrooms, sliced
  • ½ cup rolled oats- gluten free if you prefer
  • ½ cup walnuts ( or sub pecans or cashews)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ teaspoon kosher salt
  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 tablespoon Liquid Amino’s (or 2 teaspoons soy sauce)
  • ¼ cup chopped parsley or cilantro

Instructions

  • You will need 2 cups cooked. Cook ⅔ -¾ cup dry lentils in simmering water until tender and drain.
  • In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry but it will not be necessare.Turn heat down to low and cook until very tender and cooked through and set aside.
  • In a food processor, blend the oats into a course flour. Add walnuts( or sub pecans or cashews), pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs.
  • Using wet hands form into 8-10 little cakes or 4-5 burger patties.
  • Sear in a skillet, in a little oil, over medium heat,  taking care to let them brown and form a crust,  before flipping. (This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)
  • Serve with the remaining mushrooms and optional mushroom gravy or tzatziki sauce.

vegan lentil cake

Recipe by CuhabegCourse: Dinner, LunchCuisine: Middle-Eastern
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

252

kcal
Total time

1

hour 

Vegan Lentil Cakes made with walnuts and mushrooms topped. A simple tasty vegan dinner recipe that is high in protein. The Vegan Lentil Cakes also make great vegan burgers!

Ingredients

  • 2 cups cooked lentils

  • 1 tablespoon olive oil

  • ½ red onion, diced ( or sub 1 large shallot)

  • 4–6 garlic cloves, rough chopped

  • 8 ounces mushrooms, sliced

  • ½ cup rolled oats- gluten free if you prefer

  • ½ cup walnuts ( or sub pecans or cashews)

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • ¾ teaspoon kosher salt

  • 1 tablespoon ground flax

  • 3 tablespoons water

  • 1 tablespoon Liquid Amino’s (or 2 teaspoons soy sauce)

  • ¼ cup chopped parsley or cilantro

Directions

  • You will need 2 cups cooked. Cook ⅔ -¾ cup dry lentils in simmering water until tender and drain.
  • In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry but it will not be necessare.Turn heat down to low and cook until very tender and cooked through and set aside.
  • In a food processor, blend the oats into a course flour. Add walnuts( or sub pecans or cashews), pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs.
  • Using wet hands form into 8-10 little cakes or 4-5 burger patties.
  • Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. (This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)
  • Serve with the remaining mushrooms and optional mushroom gravy or tzatziki sauce.

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