Lazy Recipe: Vegan Mushroom and Lentil Burgers

Well, happy Meat free Monday lazy green people!!

This weekend has been a bit of a crazy one and I have to admit that I’ve really not done much in the way of advancing my “going green” journey. But it was filled with surfing, running, yoga and coastal walks; so at least I wasn’t my usual lazy self!

Speaking of which, I thought I would share another one of my magic recipes; which is easy, quick (vegan of course) and once made, makes up several meals in advance.

Ingredients

1/2 c. dried brown lentils, rinsed
1 cup of water
8 oz. chestnut mushrooms (I think they give a “meatier” texture)
1 tbsp. olive oil
½ cup of grated carrot
2 cloves garlic, minced
1/2 cup vegetable stock
1 tbsp. soy sauce
1/2 cup brown rice
1 tsp. your favourite herbs or spice
4 burger buns + lettuce, tomatoes, pickles, and whatever else you like on your burgers

Instructions

Preheat oven to 350 degrees.
Combine lentils, and water in a small saucepan. Bring to a boil and then simmer over low heat for 10 minutes, until they are partially cooked. Remove from heat, drain, and cool slightly.
Add mushrooms, carrot and lentils to food processor. Pulse until coarsely chopped (if you don’t have a food processor, no worries, just cook the lentils for longer until they are soft enough to mash with a potato masher: making sure they are still textured and lumpy!)
Heat olive oil in a pan over medium-high heat. Add garlic and cook for about 30 seconds. Stir in mushroom-carrot-lentil mix and cook for about 4 minutes or until browned, stirring constantly.
Stir in stock, soy sauce, rice, and herbs/spices and cook until liquid has been absorbed. Remove from heat and allow to cool.
Grease a baking tray with some low fat oil. Divide the burger mixture into patties and tightly pat them into shape on the tray.
Bake for 20-30 minutes and if you’re feeling extra naughty, top with your favourite (vegan…) cheese and grill for a couple of minutes. I served mine with sweet potato chips and hummus in a salad roll.