I spent the first 10 years of my vegetarian life living off of frozen, store-bought vegetarian burgers. As I started making more of my own food, that included making my own vegetarian, plant-based burgers. Most of the tastiest vegetable burgers are complicated to make. The easiest burger I had found so far is the 5-ingredient black bean burger from Happy Herbivore. This weekend, I tried and loved this Mediterranean Lentil Burger from Peas and Thank You. Easy and delicious.
Posts Tagged With: Lentils
If you’ve ever been to a potluck with us, or seen us after a road trip, you know that a bean salad is one of our staples. For some reason, I haven’t featured it on the blog. However, I’ve recently discovered lentil salad as an alternative. The reason these are important staples is: (1) they are high in protein and fiber so they are super filling and therefore reliable when we may be stuck in an environment without many vegan options; and (2) it is easy to make from non-perishables you have on hand.
The lentil salad is modified from a recipe in the April/May 2012 issue of Vegetarian Times.
- 2 cups green or black lentils, rinsed
- 2-4 tablespoons oil (you can use more to make this for other people, such at a party)
- 4-5 tablespoons apple cider vinegar, or more, to taste
- 3-4 tablespoons honey, more or less to taste (again, I use up to 4 when I make this for other people, such as at a party)
- 4 bay leaves
- 4 or more chopped carrots (half or quartered moons) – optional
- 2 scallions/green onions, chopped
- dried cranberries
- approx 1/2 jar roasted red peppers, sliced and chopped (you could also use dried and reconstituted or fresh and diced peppers. Roasted is best, and you can get those in a jar)
1. Cook the lentils with the bay leaves following instructions on the package, or, cover with about 3 inches of water, boil and then simmer for about 30 minutes total, but after about 25 minutes…
2. … throw in the carrots, if using. Finish cooking for the remaining 5 minutes. Drain out any extra water and remove the bay leaves.
3. Mix lentils with the oil, vinegar, and honey in a bowl.
4. Then add in scallions/green onions, red peppers, walnuts, dried cranberries.
5. Season with salt/pepper to taste.
6. Let cool and marinade for a few hours before serving if possible.
Variations: play around with substitutes such as artichokes, beans, onions, cucumber, olives, etc…
And you have an easy, high protein, high fiber, traveling meal. Pictured below with carrots, but without green onions.
The oil and sweetener is usually more than I’m comfortable with. However, until I figure out alternative seasoning, it’s still pretty healthy and easy so I’m not going to worry about it.
This is one of my staple recipes. I love the sweetness of the (dried) apricots in this hearty stew from Color Me Vegan. With 17 grams protein, 7 grams of fat and only 364 calories per serving, this recipe provides two full dinners and two full lunches. It is soy-free, wheat-free, and oil-free if you saute using water (which I often do).
The recipe doesn’t call for spinach, but I take every opportunity I can to incorporate greens into our food because they are so incredibly healthy. So I threw in about four handfulls of baby spinach with 5-10 minutes left to go in cooking time. It shrinks down and you barely know it is there.
Usually we eat this as a standalone meal, but tonight we ate it with home-made Black Bean and Portobello Burgers that we had pre-made and stored in the freezer.