March 02, 2014

Vegan - Quinoa and Lentil Patties

If you've been following my blog, you know that I like cooking and hosting dinner parties, and trying new recipes comes with the territory, specially when you have friends that are meat and dairy free. And since sometimes you can't just modify a recipe, I decided to try and make something new.  I like using quinoa and lentils in my recipes, as both are great source of protein for vegetarians (and vegans alike), and using the combination to make patties turned out to be a great idea. They are fairly easy to make and have a wonderful burger-like texture.  I like serving them with mashed potatoes and mushroom gravy. Delicious!
Now, I just hope my company will like them too:-)

1/2 cup mixed quinoa, rinsed
3/4 cup lentils, rinsed
1 tbsp. ground flax soaked in 1/4 cup hot liquid
1 tbsp. ground Salba, (optional)
1/2 medium onion, minced ( or 4-5green onions, minced)
4-5 cloves garlic, minced or pressed
1/2 tsp. rosemary, crushed
1 tsp. turmeric
1/2 tsp. celery powder
1/2 tsp. paprika
1/2 tsp. smoked paprika
1 tbsp. chicken style seasoning
1 tsp. poultry spices
1 tbsp. minced parsley
1 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 cup gluten flour
1/2 cup oats, finely grounded


Cook quinoa in 1-1/2 cups of water for 15– 20 minutes. Separately, cook lentils (in about 2-1/2 cups of water) until lentils become soft, (for bout 25 minutes). Remove from heat and drain off excess liquid.

Add lentils to a large bowl. Using a potato masher, mash part of the lentils to break them up a little bit. (I found it, they stick together better).  Add the drained quinoa; stir to mix.

Mix the ground salba (if you are using) into the flax mixture and add it all to the quinoa and lentils bowl. Using a spatula, stir them together until  well mixed.

Add the onions, garlic, rosemary, turmeric, celery, paprika, smoked paprika, chicken style seasoning, poultry spices, parsley, salt and black pepper; stir to mix together.

Add the flour and oats; stir to mix well.  The mixture should be soft but not too sticky. (Add a little bit more flour or ground oat flakes if needed. I greased my hands with some coconut oil to prevent sticking).


Preheat the oven to 350F. Grease a large baking sheet with oil ( I used coconut oil); set aside.

Take about a large spoonful (or ice cream scoop) of mix into your hands and form patties.  Flatten them to about 1/2 inch thick and place them on the baking sheet.

Bake for 20 minutes, then turn them over and bake for another 10-15 minutes, until golden brown, (check so they don’t dry). Remove baking sheet from oven.

Serve hot with Mushroom Gravy.

NOTE: Salba is ground white chia seeds. It is considered the nature's most powerful whole foods, an excellent source of omega 3's, fiber, protein and antioxidant. It forms a gluey texture mix when mixed with liquids.


Bon Appetite!
Leia’s Culinary Treasures

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