Easy Vegan Mushroom and Lentil Patties
These easy vegan mushroom and lentil patties are made with fresh mushrooms, cooked black lentils, vegetables, and savory seasonings. They're oven-baked until browned on the outside and tender inside. This lentil patties recipe is egg-free, dairy-free, and can be adapted to be gluten-free.
Ingredients
- 500 g fresh champignon mushrooms chopped
- 200 g cooked black lentils drained
- 2 small red onions chopped
- 4 large garlic cloves
- 1 small carrot grated
- ½ red bell pepper chopped
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast
- Tamari to taste
- Dried thyme to taste
- Onion powder to taste
- Garlic powder to taste
- Vegan meatball seasoning to taste
- Salt to taste
Optional gluten-free substitution:
- 1 tablespoon ground flaxseed flaxseed flour
- ¼ teaspoon psyllium husk powder
Instructions
- Prepare the vegetables. Clean and chop the mushrooms, onions, garlic, and red bell pepper. Finely grate the carrot and set it aside.
- Cook the mushrooms. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onions, and garlic. Season with tamari, salt, onion powder, and garlic powder. Sauté until the mushrooms release their liquid and most of the moisture evaporates.
- Blend the ingredients. Allow the mushroom mixture to cool slightly. Transfer it to a food processor with the cooked black lentils, red bell pepper, thyme, and meatball seasoning. Blend until well combined.
- Add the carrot and flour. Transfer the blended mixture to a bowl. Add the grated carrot, nutritional yeast and all-purpose flour. Mix until everything is evenly combined.
- Shape the patties. Preheat the fan-assisted oven to 200°C (392°F). Line a baking tray with parchment paper. Shape the mixture into small, slightly flattened patties and arrange them on the tray.
- Bake. Bake for approximately 25 minutes, until the patties are browned on the outside and firm enough to hold their shape.
- Serve. Let the patties rest for a few minutes before serving. Enjoy with roasted potatoes, fresh vegetables, or your favorite dipping sauce.
Notes
- Mushrooms: Cook until most of the released liquid evaporates. This helps prevent overly soft patties.
- Lentils: Use fully cooked, well-drained black lentils.
- Texture: Blend the ingredients for a smooth, tender center. For a chunkier texture, pulse them instead.
- Flour: If the mixture is too wet to shape, add a little more flour, one teaspoon at a time.
- Gluten-free option: Replace the wheat flour with ground flaxseed and psyllium husk as suggested above. Allow the mixture to rest for a few minutes so the binders can absorb moisture. Adjust if needed. Use certified gluten-free tamari and seasonings. This variation is untested.
- Dietary information: The original recipe is egg-free and dairy-free when made with vegan seasonings. The adapted version can also be gluten-free when all ingredients are suitable.
- Storage: Refrigerate cooked patties in an airtight container for up to 3–4 days, or freeze for longer storage.
