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Vegan burgers

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Vegan burgers

  • 65 min
  • Medium




Burger buns (preferably whole wheat) – 10 buns

Lettuce leaves


portobello mushrooms – approximately 1½ cups. You may use any other kind of mushrooms.

1¼ cup cooked lentils (red, brown, green lentils)

2-3 tablespoons of flax seeds soaked in 150 grams of water. This jelly gives the stuffing a very soft texture and is a great substitute for eggs.

2 tablespoons nutritional yeast flakes (not baker’s yeast)

30 g of cornstarch

5 ml vegetarian broth

5 g (1 teaspoon) of brown sugar

2.5 g paprika

2 medium onions

ground black pepper to taste

salt to taste


2 tablespoons vegetable oil for frying


  1. Boil lentils according to package instructions (there’re different cooking methods for each type of lentils). You can just soak your lentils for a few hours before cooking
  2. Mix the sliced mushrooms with lentils and use a blender to grind.
  3. Then mix all other ingredients: flax seeds, nutritional yeast flakes, cornstarch, sugar, paprika, onion scrolled through a meat grinder or chopped in a blender, ground black pepper, salt and broth. Mix thoroughly.
  4. Shape ingredients into round flat cutlets, dip each cutlet into the breadcrumbs and fry until golden brownon both sides. Use a more healthy method – bake shaped cutlets in the oven.
  5. Now make burgers: put the cutlet in middle of a bun and fresh leavesof lettuce.

Vegan burgers are ready! Delicious! Even meat eaters ask for more. Enjoy!

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