Veggie Patties (Dairy, Grain And Gluten Free)

Name: Veggie Patties (Dairy, Grain And Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (30 mL) of vegetable oil; 1 onion, chopped; 1/2 pound (227 g) of mushrooms, freshly sliced; 4 cloves of garlic, freshly chopped; 2 cups (500 mL) of cooked lentils; 1/2 cup Garfava flour (for binding); 1/2 cup (125 mL) of cashew or almond butter; 2 tablespoons (30 mL) of miso paste; 2 tablespoons (30 mL) of wheat free Tamari; 2 tablespoons (30 mL) of dried thyme; 1/4 cup (60 mL) of chia seeds; 2 cups (500 mL) of sweet potato, grated (I used yam)

Servings: persons

2 tablespoons (30 mL) of vegetable oil
1 onion, chopped
1/2 pound (227 g) of mushrooms, freshly sliced
4 cloves of garlic, freshly chopped
2 cups (500 mL) of cooked lentils
1/2 cup Garfava flour (for binding)
1/2 cup (125 mL) of cashew or almond butter
2 tablespoons (30 mL) of miso paste
2 tablespoons (30 mL) of wheat free Tamari
2 tablespoons (30 mL) of dried thyme
1/4 cup (60 mL) of chia seeds
2 cups (500 mL) of sweet potato, grated (I used yam)

1
Splash the oil into your skillet over medium-high heat. Toss in the onion, mushrooms, and garlic and saute until they become brown and flavourful, about 10 minutes. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
2
Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
3
When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled saute pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400u00b0F (200u00b0C) for 15 to 20 minutes. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons (30 mL) of vegetable oil, 1 onion, chopped, 1/2 pound (227 g) of mushrooms, freshly sliced, 4 cloves of garlic, freshly chopped, and more.

Yes, Veggie Patties (Dairy, Grain And Gluten Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!