Vegan mince burgers with grains 

Vegan mince burgers with grains

(0)

Calories:332 kcal
Difficulty:easy
Preparation:70 min
Ready in:70 min
Vegetable
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories332 kcal(17%)
Protein35 g(70%)
Fat11 g(14%)
Carbohydrates23 g(9%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the burgers
½ cupsBrown Lentils rinsed
1 cuplow-sodium vegetable stock
2 ⅔ cupsvegan, ground Meat (Quorn)
½ teaspoonsCumin powder
½ teaspoonscoriander powder
½ teaspoonspaprika
1 tablespoonolive oil
For the salad and couscous
1 cuplow-sodium vegetable stock
1 cupCouscous
1 tablespoonolive oil
1large Cucumber diced
2 cupscherry tomatoes halved
2 tablespoonsflat-leaf parsley finely chopped
½ teaspoonspaprika
salt
freshly ground peppers

Directions

1 For the burgers: Preheat the oven to 190°C (170° fan) | 350F | gas 5. Combine the lentils and stock in a saucepan and cook over a high heat until boiling.
2 Once boiling, reduce the heat to a simmer and cook for 15 - 20 minutes until the lentils are soft. Drain if necessary and tip into a bowl.
3 Mash roughly and then add the quorn, spices, and seasoning. Mix well to incorporate before shaping into patties.
4 Arrange the patties on a baking tray and leave a thumb-sized imprint in their centres. Drizzle with olive oil and bake for 18 - 22 minutes until golden and cooked through.
5 For the couscous: Bring the stock to a simmer in a saucepan. Add the couscous and olive oil, stir well, and then cover and remove from the heat. Leave the couscous for 5 minutes until it has absorbed the stock.
6 Remove the burgers from the oven when ready. Fluff the couscous with a fork and spoon onto plates.
7 Sit the burgers on top and arrange the cucumber and tomato on the side. Garnish with chopped parsley, a pinch of paprika, and some freshly ground black pepper before serving.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags