By MIYAH BYERS
Hello, and happy Sunday!
You know what time it is!
But these aren’t crabby patties. These are Mushroom, Red Quinoa and Black Lentil Burgers with Purple Potato Fries and a homemade Honey Mustard Dipping Sauce!
Prep time: 1 hr, 10 min
Cook time: 30-45 min
Serves: 3-5, or more depending on how much you decide to make!
I hope you guys are ready for this vegan goodness! LET’S GO!
2 cups cooked Red Quinoa, cooled
1 cup Black lentils, cooked and cooled
1 small container Portobello mushrooms, minced
1 small Onion, minced
3 cloves Garlic, minced
3 T fresh chopped Parsley
3 T Hemp seeds
3/4 C Spelt flour
1/2 C shredded Zucchini squash OR 1/2 C smashed beans
*Water, just enough to bind
- Cook quinoa and lentils and set aside to cool.
- In a skillet, sautée mushrooms, garlic, and onions in avocado oil over medium heat for 3-5 minutes. Add more avocado oil as needed to prevent sticking. Add 1-2 T vinegar, and season to taste.
- Mix mushrooms with quinoa and lentils, and stir in parsley, flour, and just enough water to form patties. Season to taste.
- Cook patties in a skillet on medium heat for 2-3 minutes on each side, using a little oil to prevent sticking. Flip your patties when they’re golden brown on pan-side down!
For condiments, we used heirlooms tomatoes, smashed avocado with a little lime juice, plain vegan mayo, and spicy vegan mayo! For bread, we chose a vegan sourdough. It was a little hard to chew after we toasted it, so I would recommend finding vegan burger buns or just using a vegan 7-grain.
- Cut potatoes into sticks. Soak in water for 1 hour (to reduce starch). Preheat oven to 375℉.
- After an hour has passed, pat your potato sticks/wedges dry with a paper towel. Toss in avocado oil, salt and pepper. Bake for 25-30 minutes, until slightly crispy.
- Enjoy with a sauce of your choice!
This recipe cost about $10 to make, based on the amount of ingredients we used.
We picked up purple potatoes and heirlooms at a local farmers market, and got the sourdough bread and lentils from a local food co-op. The lettuce, mayo, avocados, and other veggies all came from the grocery store. Depending on where you choose to shop (and where you live), prices for these items will vary. Quinoa is generally bought in bulk and lasts a while.
You can be vegan and STILL THROW DOWN IN THE KITCHEN! Veggies don’t have to be the least exciting part of your meal! Be creative and don’t be afraid to try new things.
Keep an eye out for more vegan recipes, and my next post about a documentary called “What the Health” that discusses the link between food consumption and disease, climate change, and more.
Until next time–Give thanks. Smile and b serious.