Tag Archives: soy sauce

Carrot Sesame Lentil Burgers

INGREDIENTS:

2C cooked lentils (any type)
3/4C whole wheat bread crumbs (I use the seasoned kind)*
2 eggs (or a ground flax/water substitute ratio of 1T:2T)
1/2 medium onion
2 carrots, stems removed
2 garlic cloves, minced
2T soy sauce
2T sesame seeds
2T olive oil, and some extra for pan-frying

DIRECTIONS:

In a food processor, chop the carrots, onion, and garlic for a few seconds.  Add lentils, eggs, olive oil, sesame seeds, and soy sauce.  Pulse for no more than 10 seconds, until the texture becomes creamy.  It will be lumpy from the lentils, but that’s okay.  Whole lentils usually make for a much nicer texture than a completely pureed mixture.

Transfer mixture to a medium-sized mixing bowl.  Incorporate bread crumbs using a large spoon or getting right into it with my preferred method of hand-smashing.  Allow the mixture to set about 5 minutes so the bread crumbs absorb the moisture from the mix.

On stovetop, preheat 2T of olive oil in a skillet on medium heat.

Form mixture into patties, and lightly place in oil.  Cover, and pan-fry for 3-4 minutes.  Flip over, cover again, and cook for an additional 3-4 minutes until patty is brown on both sides and center is no longer wet.

Serve with or without a bun.  Sauteed kale or some apple slices are a nice complement!

*NOTES:

If you don’t use seasoned breadcrumbs, add some sage, rosemary, or thyme to season a bit.

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Chickpea Cutlet Wraps (a la Veganomicon)

This is my favorite standby recipe when I don’t want to think about cooking.  I have the recipe semi-memorized from  Veganomicon.  I don’t recall the exact measurements, because the book is being kindly stored by my parents in Indiana (and I am in NYC), but here’s how I currently prepare them.

INGREDIENTS:
1 can chickpeas, drained and rinsed
1/2 C breadcrumbs or oats
1/2 C wheat gluten
1/2 C vegetable broth
2 T olive oil
2 T soy sauce
1/2 lemon, zested and juiced.  orange or lime works okay too if you are in a pinch
1/2 tsp paprika
1/2 tsp rosemary, thyme, or both (depending on my mood and the other ingredients I have on hand)
1 T rubbed sage (or to taste–I love lots of sage, so you may choose to tone it down)
additional olive oil for pan frying
1 ripe avocado
romain lettuce hearts
sprouts or microgreens (clover, alfalfa, radish, etc…)

DIRECTIONS:
In a bowl, mash the chickpeas and olive oil together until everything is evenly distributed.  Add remaining ingredients.  Mash everything together with your hands and let it sit for about 5 minutes to activate the wheat gluten with the wet ingredients.  When the mash becomes stringy pull it into 8 equal pieces and shape into a flat patty.  Pan fry in olive oil until golden on both sides.  These are delicious by themselves, but my new favorite thing to do is make them into wraps.

Now for the wrap.  Lay out a large romain leaf.  Add cutlet to lower center.  Top with avocado and sprouts.  Wrap like a burrito or an open-ended envelope.  They are easier to eat if the top is left open–see picture of my roommate!  If you are making a bunch to serve, it is helpful to spear each with a deli toothpick after you wrap them.

Dip in soy sauce (and add some wasabi, if you’d like) for a saltier kick!