Vegan Lentil Patties Recipe


Vegan Lentil Patties Recipe For A Breast Cancer DietThe question you ask yourself after eating these super delicious vegan patties is: why people are still eating meat when there are such a yummy patties in this world??!! These patties are also super healthy; packed with protein, iron and many other nutritional ‘goodies’. Making them is not the easiest thing; it takes some time and effort, but it worth it!

What you need:

For the patties:

  • 280 grams (2 cups) brown lentils, soaked for an hour
  • 450 grams (1lb. or 16oz) of textured vegetable protein ‘crumbles/meat’
  • 1 large onion, thinly sliced
  • 2 handful chopped parsley or coriander
  • 2 chopped tomatoes
  • 1 spoon all-spice
  • 5 large spoons whole tahini
  • 2 large spoons chickpea flour
  • Himalayan Pink Salt to taste
  • Canola oil for frying

For the tahini sauce:

  • 4 large spoons of whole tahini
  • 1 juice of a fresh lemon
  • 1 chopped garlic cloves
  • Himalayan Pink Salt to taste
  • 200 ml (1 cup & 2 tsp)alkaline water

What to do:

  1. Use food processor to blend the tomatoes, then add the lentils. Next is the soy ‘meat’. Mix very well, until everything is nice and smooth, without any hard lentil inside.
  2. In a large bowl, mix the other ingredients. When the lentils dough is ready, mix everything together.
  3. Make nice little (or large!) patties and fry with canola oil in a large non-stick pan. Personally I like it when they are kind of ‘burned’ a bit; very dark.
  4. For the sauce, it’s so simple: you blend all the sauce ingredients in a bowl.
  5. Serve the patties in the sauce; you may add some red pepper for garnish.

Enjoy!

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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Comments

  1. Always use organic ingredients when possible and for a oil free diet here are some ideas http://www.md-health.com/Vegetable-Oil-Substitute.html. Thanks Ann for commenting on the canola oil – Neeva usually uses exotic oils in her recipes.

    Like

  2. I would never use canola oil UNLESS it were ORGANIC. And a non-stick pan is probably carcinogenic. I am a vegan but we have to be aware of these nuances of food prep. I bet you are.

    Liked by 1 person

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