![]() ![]() Remove the lentils from the heat, add vinegar and mustard, and mash with a potato masher or a wooden spoon to make it a thick paste. Saute the remaining onion, garlic, mushrooms and greens in the oil for 8 to 10 minutes, and set them aside. Add the nutritional yeast, salt, pepper and paprika, and mix well. While the lentils are cooking, combine the walnuts, bread crumbs and flax seed in a bowl. Reduce the heat and let it simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. GET COOKING: In a small pot, bring the lentils, water, parsley, one garlic clove, and 1/4 cup of onions to a boil. 1 1/2 cups destemmed, finely chopped kale, spinach or winter greens.1/2 cup ground flax seed (flax seed meal).1 cup dried green lentils (2 1/4 cups cooked). ![]() ![]() Sometimes I even take a few patties with me on long training runs and races.” I grew up grilling over campfires, and I know burgers. ![]() What will impress you is how tender, juicy, and ‘meaty’ they taste. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa. “For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. ![]()
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