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.
Brian from The Sexy Vegan
Donna from Wake Up and Eat
Ellen from HuffPo’s Meatless Monday
Kristina from Spabettie
Laura from Plant-Based Junkies
Lucie from Win-Win Food
Lydia, From A to Vegan
Red Lentil, Sweet Potato, Hemp Burgers – Vegan Under Pressure
When I first made these burgers, in a class I was teaching, everyone loved the flavor, but also that they were packed with nutrition. I have to agree that they are mighty tasty, and they are easy to make for a quick weeknight meal.
If you do not like curry, season instead with a tablespoon of Salt-Free Spicy Mix (page 45), store bought all-purpose seasoning, or your favorite blend; smoked paprika and cumin would work as well.
Ingredients
- 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
Instructions
- 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.
Notes
©2016, Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt
Photo © Lauren Volo.
Hi,
Is the sweet potato measurement lbs or actual sweet potato?
Thank you for asking, it is actually cups of sweet potato pieces to equal 1 medium sweet potato. Sorry for the long delay in responding as I was traveling. I hope that you enjoy the recipe.
Hi! How do you suggest cooking them after they have been frozen?
Sorry for not getting back to you sooner. I like to defrost the burgers and cook in the oven or toaster oven until they are hot.
Hi Jill: Tried your Red Lentil Sweet potato Burgers but had some difficulty with them. The flavour was great but the texture was more like batter than firm like a patty. I added extra oats and a little extra flour but still had to plop the batter onto the parchment paper and spread it out to burger shape. Any idea what I did wrong? The only thing I left out was the cilantro as my husband does like the taste. (head shake in disgust) LOL. Thanks for any help you can give.
Gale
PS We ate more of the patties the next day (they firmed up quite a bit) with mushroom gravy. Oh my goodness. Definitely going in my recipes to keep book.
gmm
I am not sure what might have not worked when you first made the patties but you did just what I would have recommended that you do – add oats, flour until you get the “right” consistency.
So happy to hear that you liked them.
I also have a husband who doesn’t like cilantro. Somehow you and I manage to live through it. I add cilantro to my dishes separately.