These vegan, gluten-free lentil burgers are super easy to make. You can also add different spices or herbs of your choice and play around with the flavours. I cooked them in my trusted titanium ceramic frying pan that works with no or just a teeny tiny bit of oil. If you are looking for cooking with less oil, I can only recommend this kind of frying pan.

Tip: The lentils are best when soaked. I tend to soak bigger batches and then store them in smaller containers the freezer. This way I always have some soaked lentils at hand when needed.

Makes about 8 burgers:

1 cup lentils, soak in water for at least 8 hours, then rinse and drain

some cooking oil (I use coconut oil)
1 small onion, finely diced
3/4 cup (190ml) water
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 teaspoon dried thyme

2 tablespoon rice flour
1 tablespoon psyllium fiber husk
1 tablespoon tahini (other nut- or seed-butter for a sesame-free option)

1 tablespoon soy sauce
1/4 to 1/2 teaspoon salt (depending on how salty you like it)

2-3 tablespoon additional water if needed

Instructions:

1. Preheat a pot with some cooking oil. Add finely diced onion and cooked until slightly golden.

2. Add lentils and 3/4 cup of water to the pot. Stir in herbs and spice. Simmer with open lid for approx. 5 to 10 minutes or until the lentils look fairly soft. 3. When the lentils are soft, add rice flour, fiber husk, tahini, soy sauce and salt and mix well. Use a potato masher to mash the lentils fairly well.

4. It should result in a sticky dough that can be formed with your hands. Should the dough be too dry and crumbly, add a little bit more water. I recommend to start with 1 tablespoon and see how it goes.

5. Preheat frying pan. Form patties and place in frying pan, slightly pressing them down. Cook on both sides until golden brown.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Well, in my pantry this happens particularly to lentils. Somehow I have a love hate relationship with them. Once they are cooked though, I love them!

So I’ve motivated myself to use those forgotten ingredients again. And this is what happened as a result! A no-meat ball that is absolutely delicious! I haven’t tested them on my favourite omnivores yet but I will let you know what they said about them

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No-Meat Ball & Tomato Sauce (Vegan, Gluten-free, Soy-free, Nut-free, Oil-free Option)

Well, in my pantry this happens particularly to lentils. Somehow I have a love hate relationship with them. Once they are cooked though, I love them! So I’ve motivated myself to use those forgotten ingredients again. And this is what happened as a result! A vegan and gluten-free no-meat ball that is absolutely delicious! I haven’t tested them on my favourite omnivores yet but I will let you know what they said about them

Course Main

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Keyword Balls, Lentils, Meat-free, No-Meat, oil-free, soy-free, Tomato

Servings 4 people

Ingredients

For the no-meat balls:

• 150 g brown lentils (soak them for at least 12 hours and the cook and drain them)
• 1/2 onion diced
• 45 g buckwheat flour
• 2 tablespoon tahini
• 1 tablespoon fiber husk
• 1 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

For the sauce:

• 375 ml passata (pureed tomato)
• 1/2 onion diced
• 2 teaspoon ground paprika
• 1 teaspoon dried thyme
• salt & pepper to taste
• 375 ml water
• some cooking oil I prefer coconut oil or water, if you want to go for the oil-free version

Instructions

• Preheat the oven to 190°C. For the meatballs, mash the cooked and rinsed lentils in a medium sized bowl or pot. Then add the remaining ingredients and mix well.
• Line the baking tray with baking paper. Form the no-meat balls with your clean hands and place on the baking tray.
• Bake for approx. 10-15 minutes, then flip and bake another 10-15 minutes, until golden brown and relatively firm.
• While the balls are baking, heat the coconut oil in a medium sized frying pan and cook the diced onion until golden brown. If you don’t want to sue oil, cook the onion in a few tablespoon water until tender.
• Add paprika powder and mix well. Then quickly stir in the passata and cook for about 15 minutes, until is has thickened up considerably.
• Add the remaining spices and the water and mix well. Bring to boil again and let simmer for a few more minutes.
• When the balls are finished, add them to the sauce and gently cover them with it, don’t let them cook in the sauce. Serve with some freshly chopped herbs like oregano or basil

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Now please stay with me when I tell you the secret ingredient. It may sound pretty weird, but it does work and does not alter the taste at all!

It is, brown lentils. That’s right! And no need to be afraid, they are a perfect ingredient in this recipe!

In combination with hazelnuts, cocoa and dates, it creates brownies that are not only fluffy but also moist and slightly dense at the same time. No offense, but I’m not a fan of brownies that contain a so-called fudgy center. It is too slimy for my taste

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Protein Brownies (Vegan, Gluten-free)

This is one of my long-term recipe challenges. There so many ways of making vegan and gluten-free brownies. But I wanted to try something different: a brownie that is made without flour. And that contains some extra protein.

Course Baked Sweet, Brownies

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Brownies, dairy-free, Hazelnut, lactose-free, Protein, without egg

Servings 1 brownies tray

Equipment

• 27×17 cm tray

Ingredients

• 75 g brown lentils (soaked in filtered water for at least 8 hours, then drained)
• 1 cup water
• 150 g hazelnuts (soaked in filtered water for at least 8 hours, drained)
• 210 g dates pitted and diced
• 1 1/2 cup water
• 75 g FAIR-TRADE cocoa
• 1 tablespoon fiber husk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 pinches salt
• Some coconut flour for dusting optional

Instructions

• Cook the in 1 cup water until soft (about 10 minutes). There should be a little water left in the pot when you take it off the stove. The lentils will soak it up while you let it cool down a little. Then blend the lentils to a fine paste. I prefer a stick blender for this.
• Preheat the oven to 190°C. Line the cake tray with baking paper. In a medium sized bowl , mix the cocoa powder with baking powder, baking soda and salt.
• Pulse the hazelnuts to fine crumbles and add to the bowl. Mix well.
• Blend the dates with 1 1/2 cup water until it is a fine cream. Add to the bowl together with the blended lentils. Mix well.
• Scoop the dough onto the tray and spread it evenly. Bake for 20 minutes covered with a loosely placed sheet of aluminum foil. Then take the aluminum foil out of the oven and bake for at least another 15 minutes. Keep testing with a skewer to see if is cooked well. If you like more dry, bake it for longer until the skewer comes out without any of the dough sticking on it.
• Let cool down a little before taking out of the tray. Then let cool down on a cooling rack before sprinkling with coconut flour.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

No photo could show you how flavourful this dish is!

The only thing I can do, is to beg you to try this! With only 9 ingredients it is pretty easy to make. Once you have the flavours spreading in your mouth, you’ll be very happy you went to make it!

I like my food more often hot than not, but of course you can skip the chili or sub for a less hot one.

Because I’m using sun-dried tomatoes, which are treated with salt, I don’t think you need to add any salt. With garlic and chili you have enough kick that you won’t even miss it

For 4 portions you’ll need:

1 cup red split lentils (soaked in filtered water for at least 6 hours then drained)
1 small onion
1 tablespoon coconut oil
1 teaspoon whole coriander
1 teaspoon cumin seeds
1 Thai birds eye chili, finely chopped

10 dried tomatoes, soaked in 1 cup of water
1 can coconut milk
1-2 cloves of garlic, minced

Preparation:

1. Peel and chop the onion into small cubes. Heat the coconut oil in a large frying pan (a wok works very well here) and then cook the onions, stirring well, until they start to turn golden. Then add the coriander and cumin seeds and roast them for another 2 minutes or so.

2. Add the chopped chili, soaked lentils and coconut milk to the frying pan. Stir well and let cook.

3. Blend the dried tomatoes in the water that you soaked them with until they are a fine cream. I use my high-speed blender for this. Add to the frying pan.

4. After about 5 minutes (or more) the lentils should have soaked up a lot of the fluid and start to turn soft. Turn off the heat and when the Dal has stopped boiling, add the minced garlic.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.