0 0
Vegan burgers

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vegan burgers

  • 65 min
  • Medium

Directions

Share

Ingredients:

Burger buns (preferably whole wheat) – 10 buns

Lettuce leaves

Stuffing:

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

breadcrumbs

2 tablespoons vegetable oil for frying

Instructions:

  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!

(Visited 49 times, 1 visits today)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Vegan banana walnut muffins
next
Soba noodles with mushrooms and cashew creamy sauce
previous
Vegan banana walnut muffins
next
Soba noodles with mushrooms and cashew creamy sauce

Add Your Comment