These savory lentil patties are packed with protein and flavor, enhanced by a creamy buffalo sauce. Perfect for a hearty meal, these patties are easy to make and deliciously satisfying.
Preparation Time:
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
Lentil Mixture:
- 70 g (1/3 cup) red split lentils
- 1 onion, chopped
- 1 medium carrot, grated
- 2 garlic cloves, minced
- 250 g (1 1/2 cups, 1 can) cooked chickpeas
- 1 teaspoon paprika
- 1 teaspoon dried herbs (your choice)
- 2 tablespoons chickpea crumbs or bread crumbs
- 1 tablespoon psyllium husk
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
Buffalo Sauce:
- 125 ml (1/2 cup) hot sauce
- 60 ml (1/4 cup) water
- 1 tablespoon agave syrup
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 40 g (1/4 cup) soaked cashews
Directions:
Prepare the Lentil Mixture:
- Cook the red split lentils according to package instructions until tender. Drain and set aside.
- In a large mixing bowl, combine the cooked lentils, chopped onion, grated carrot, minced garlic, cooked chickpeas, paprika, dried herbs, chickpea crumbs or bread crumbs, and psyllium husk.
- Season with salt to taste.
- Mash the mixture until it forms a thick, cohesive texture. Stir in the chopped fresh parsley.
- Shape the mixture into patties or balls.
Prepare the Buffalo Sauce:
- In a blender, combine the hot sauce, water, agave syrup, lemon juice, soy sauce, garlic powder, and soaked cashews.
- Blend until smooth and creamy. Adjust seasoning to taste if needed.
Cook the Lentil Patties:
- In a skillet, heat a little oil over medium heat.
- Cook the lentil patties or balls until golden brown on both sides, about 3-4 minutes per side.
Serve:
- Serve the lentil patties warm, drizzled with buffalo sauce.
- Enjoy this protein-rich, simple, and delicious vegan lentil recipe!
Serving Suggestions:
- Wraps or Burgers: Use the patties as a filling for wraps or burgers with fresh lettuce, tomatoes, and vegan mayo.
- Salad Topping: Place the patties on top of a mixed green salad with a drizzle of the buffalo sauce.
- Side Dish: Serve alongside steamed vegetables or a grain like quinoa or brown rice.
Cooking Tips:
- Lentils: Ensure lentils are cooked until just tender to avoid a mushy texture.
- Shape Patties: Wet your hands slightly when shaping the patties to prevent sticking.
- Buffalo Sauce: Adjust the amount of hot sauce and agave syrup to balance the heat and sweetness to your preference.
Nutritional Benefits:
- Red Lentils: High in protein and fiber, promoting satiety and digestive health.
- Chickpeas: Provide additional protein, fiber, and essential vitamins and minerals.
- Cashews: Add healthy fats and a creamy texture to the buffalo sauce.
Dietary Information:
- Vegan: Completely free from animal products.
- Gluten-Free: Use gluten-free bread crumbs to make this recipe suitable for those with gluten sensitivities.
- High-Protein: Packed with plant-based protein from lentils, chickpeas, and tofu.
Storage:
- Refrigerate: Store leftover patties and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Freeze: Patties can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe:
- Flavorful: The combination of savory lentil patties and tangy buffalo sauce is irresistible.
- Nutritious: Packed with plant-based protein, fiber, and essential nutrients.
- Versatile: Perfect for a variety of meals, from wraps to salads.
- Easy to Make: Simple steps and common ingredients make this recipe accessible.
Conclusion:
These Vegan Lentil Patties with Buffalo Sauce are a delicious and nutritious addition to any meal. Easy to prepare and full of flavor, they offer a satisfying option for vegans and non-vegans alike. Enjoy the rich, spicy taste of the buffalo sauce paired with hearty lentil patties for a meal that’s both healthy and indulgent.