Herbed Lentil Patties with Mushroom Sauce
Ingredients
Lentil Patties
-
1
cup
small green or brown lentils, dry
-
¼
cup
quinoa
-
3
cups
vegetable broth
-
1
medium
carrot, shredded finely (about 1 cup)
-
1
small
onion, chopped finely
-
¼
cup
chopped fresh herbs
-
2
cloves
garlic, minced
-
¼
cup
ground flax seeds
-
½
cup
old-fashioned oats, dry
-
1
teaspoon
oregano
-
½
teaspoon
black pepper
-
1
tablespoon
whole grain mustard
-
1
tablespoon
soy sauce, gluten-free
-
1
tablespoon
red wine vinegar
Mushroom Sauce
-
1
teaspoon
extra virgin olive oil
-
¾
cup
diced mushrooms
-
1
medium
clove garlic, minced
-
2
cups
plant-based milk, plain, unsweetened
-
2
tablespoons
all purpose flour
-
1
pinch
salt (optional)
-
1
pinch
black pepper
-
1
tablespoon
reduced sodium, gluten-free soy sauce
Instructions
- Cook lentils and quinoa in vegetable broth for about 25 minutes until tender, then drain any excess liquid.
- Mash the cooked lentils and quinoa slightly in a bowl.
- Mix in shredded carrot, chopped onion, herbs, minced garlic, oats, flax, oregano, and black pepper.
- Add mustard, soy sauce, and vinegar, and stir to moisten all ingredients. Chill the mixture for 1 hour.
- Preheat the oven to 375°F and prepare a baking sheet with nonstick spray.
- Form the mixture into ½-cup patties and place them on the baking sheet.
- Bake the patties for about 40 minutes until golden and firm.
- While the patties are baking, heat olive oil in a saucepan and sauté mushrooms and garlic for 3 minutes.
- Whisk together plant-based milk, flour, salt, black pepper, and soy sauce until smooth, then pour into the saucepan.
- Cook the sauce for about 8 minutes until bubbly and thick, then serve over the patties.
Nutrition Facts (estimated)
Servings
8
Calories
212
Total fat
0g
Total carbohydrates
32g
Total protein
12g
Sodium
223mg
Cholesterol
0mg
You might also like