The WFPB Cookbook: Recipes To Enjoy The Whole Food, Plant Based Diet by FOGEL MITCHELL C

Author:FOGEL, MITCHELL C [FOGEL, MITCHELL C]
Language: eng
Format: epub
Published: 2021-06-01T16:00:00+00:00

DIRECTIONS

Step 1

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Step 2

In a food processor, combine the onion, garlic, sweet potato, and walnuts. Process for 1 to 2 minutes, or until the ingredients are combined and have the consistency of rice.

Step 3

Add the brown rice, cooked lentils, paprika, and tamari. Pulse several times to incorporate the ingredients.

Step 4

In a large bowl, stir together the tomato paste, water, mustard, and flaxseed. Add the blended ingredients to the bowl and mix to combine fully.

Step 5

Starting with ¾ cup, stir in the cornmeal, adding more if the mixture looks too wet. The dough should form a ball without sticking to your hands too much. Divide the dough into 12 equal portions, roughly ¼ cup each. Roll the portions into balls and flatten onto the prepared baking sheet.

Step 6

Bake for 15 minutes. Flip the patties and bake for 15 minutes more. The patties should be browned on the outside and firm to the touch. Serve immediately or let cool completely before freezing in an airtight container for up to 3 months.

Tip: Cooking the lentils and rice ahead saves time, and it allows them to dry out a little through refrigeration. However, you could make both the day of and spread them on a baking sheet to cool and wick off moisture while the oven preheats.

Per Serving

(1 burger) Calories: 161; Fat: 5g; Protein: 6g; Carbohydrates: 24g; Fiber: 6g

HEARTY CHICKPEA BURGER

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