Thank you to the following for reviewing Vegan Under Pressure and featuring the Red Lentil, Sweet Potato, and Hemp Burger recipe on your blogs. This recipe has been featured before, but we’ve included it again below. You can find this recipe on page 244 of Vegan Under Pressure.
Red Lentil, Sweet Potato, Hemp Burgers – Vegan Under Pressure
- 1 cup minced onion
- 2 teaspoons grated fresh ginger
- 1 cup minced mushrooms such as shiitake (stems removed) or crimini
- 1 cup red lentils rinsed and picked over
- 1½ sweet potatoes peeled and cut into large pieces (1 medium)
- 2¼ cups vegetable stock
- Vegetable cooking spray optional
- ¼ cup hemp seeds
- ¼ cup finely chopped fresh flat leaf parsley
- ¼ cup finely chopped cilantro
- 1 tablespoon curry powder
- 1 cup “baby” or quick oats
- 1 to 4 tablespoons brown rice flour if needed
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
- Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
- Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
- When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
- With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
- Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.