Ingredients:
- 1/3 onion, chopped
- 1.5 cups mushrooms, chopped
- 2 teaspoons oil
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons garlic powder
- 2 teaspoons tamari
- 2 tablespoons panko breadcrumbs
- 4 sun-dried tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1.5 cups cooked lentils
- 1/4 teaspoon liquid smoke
Instructions:
- In a pan, combine onions, mushrooms, and oil. Cook for a few minutes, then add smoked paprika and garlic powder. Cook until browned, about 8 to 10 minutes. If the mixture becomes too dry during cooking, add a bit of water.
- Transfer the cooked mixture to a food processor. Add the tamari, panko breadcrumbs, sun-dried tomatoes, salt, pepper, cooked lentils, and liquid smoke. Pulse the mixture in the food processor until it comes together.
- Shape the mixture into about 5 patties (note: the mixture will be moist). Gently place them onto an oiled baking tray. Bake at 400 degrees Fahrenheit for 20 minutes, flipping the patties halfway through.
Roasted Potatoes:
Ingredients:
- 2 sweet potatoes, peeled and roughly chopped
- 1 tablespoon oil
- Salt and smoked paprika (to taste)
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the chopped sweet potatoes with oil, a generous sprinkle of salt, and smoked paprika on a baking tray until evenly coated.
- Bake for 20 to 30 minutes or until the sweet potatoes are tender, flipping them halfway through the baking time.
Tahini Sauce:
Ingredients:
- 1/4 cup pourable tahini
- Juice of 1 lime or lemon
- 2 tablespoons water
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Instructions:
- Whisk together the pourable tahini, lime or lemon juice, water, maple syrup, salt, and cumin until well combined.
Tips:
- When forming the patties, wetting your hands slightly can help manage the moist mixture without it sticking too much.
- Be gentle when flipping the patties during baking to prevent them from breaking apart.
- Adjust seasoning and spices in the lentil patty mixture according to your taste preferences.
