Lentil burgers and buffalo cauliflower

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Lentil burgers

1/2 cup dry lentils, rinsed
2 cups water
1 tsp cumin
1 tsp vegan Worcester sauce
1/2 tsp Tony Chachere’s Cajun seasoning
Olive oil to coat pan (about 1/2 tbsp)
Half an onion- finely chopped
Half a carrot- finely chopped
1 tsp Braggs Liquid Aminos
1/3 c quick cooking oats, ground
1/3 c bread crumbs
Pepper to taste

Combine lentils, water, cumin, Worcester sauce and cook on medium heat until cooked through, 45 min- 1 hr. Most of the liquid will be gone, keep an eye on them to make sure this doesn’t happen prematurely and burn your lentils. If it gets close to this and the lentils aren’t ready just add a bit more water, tbsp at a time, being careful not to overdo it.
Preheat oven to 450○
Sautee carrot and onion in a skillet coated in olive oil for about 5 minutes.
Leave skillet, lower heat.
Combine cooked ingredients with remaining ingredients and mix well.

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Shape into patties, should make 4 depending on the size you go with.
Bring skillet heat back to medium.
Cook on skillet until browned on both sides (a few minutes per side,  up to 5) and finish off in the oven for another several minutes, until burgers are firm, about 5-10 minutes.
We had these on Oroweat buns (yep, vegan!)

We had these along with one of my favorites: Buffalo Cauliflower!

1 cup unsweetened almond milk
1 cup flour (I love chickpea flour here! You can use unbleached all purpose or spelt too)
3 tsp garlic powder
1 head cauliflower,  chopped into bite size pieces
1 cup hot sauce
1 tbsp melted Earth Balance buttery spread

Preheat oven to 450 ○
Mix water, milk, and garlic powder until well blended and lump free.
Coat cauliflower and place in a casserole dish. Bake for 20 minutes.
In the mean time, combine hot sauce and melted butter.
After the 20 minutes,  pour hot sauce mix evenly over cauliflower and  bake for 5-10 more minutes.

I have this with:
1/2 cup Vegenaise
1/4 tsp garlic powder
1/2 tsp apple cider vinegar (or more to taste)
A few pinches freshly ground black pepper
Mix well, enjoy!

With the leftovers:

The next night we still had 2 patties and just enough Buffalo Cauliflower for 2 small servings. We made a gravy for the patties, and enjoyed a lentil loaf type of dinner. Fast and easy!

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