Oil-Free Vegan Baked Lentil Patties

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These lentil patties are so good for batch cooking and freezing so you always have them on hand. It does take a little forethought to make them, as it is best to let the mixture chill in the fridge for at least a half hour before baking. This requires more planning than I usually like in the kitchen, but the payoff is that future you will always have really fast meals or snacks ready to go.

You just have to sauté some veggies then pulse them in the food processor.

Veggie mixture after pulsing in food processor

Mix all the ingredients together and then chill the mix.

finished lentil mixture to chill

Form your patties and bake.

tray of patties before baking

Serve the lentil patties as you would any burger or try them with my Tangy Broccoli Carrot Slaw salad!

Plate of lentil patties with broccoli carrot slaw salad
Oil-Free Vegan Baked Lentil Patties
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Oil-Free Vegan Baked Lentil Patties

Course: Main, SnacksCuisine: Vegan, Oil-freeDifficulty: Easy
Servings

6

servings
Prep time

1

hour 
Cooking time

40

minutes

Perfect for batch cooking and freezing, these lentil patties are a little creamy on the inside, chewy on the outside, and so flavorful!

Ingredients

  • 4 cups cooked lentils (about 2 cups dry green or brown lentils cooked per package directions)

  • 3 cups chopped mushrooms (any variety)

  • 1 onion, chopped

  • 3 carrots, chopped (about 1 cup)

  • Optional: 1 or 2 teaspoons Bragg liquid aminos or low sodium soy sauce or tamari*

  • ¾ cup walnuts

  • Heaping ½ cup rolled oats to make oat flour*

  • 2 tablespoons ground flaxseed

  • 1 teaspoon turmeric

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin

  • ½ teaspoon black pepper

  • ¼ cup fresh parsley (or 1 teaspoon dried)

  • Optional: 1 teaspoon no-salt seasoning or salt substitute

Directions

  • If you don’t have canned or precooked lentils, cook the lentils per package directions and allow to cool.
  • Add the Bragg liquid aminos or soy sauce to your pan in place of oil. Sauté the onion, mushrooms, and carrots over medium high heat, adding splashes of water if anything starts to stick. Cook until carrots soften, about 10 minutes. Allow this mixture to cool 5 to 10 minutes.
  • Grind the heaping half a cup of oats in a food processor until it becomes a flour-like consistency. This can be as rough or fine as you like. Set the oat flour aside in a large mixing bowl.
  • Place the walnuts in the same food processor (no need to rinse) and pulse a few times to roughly chop them.
  • After the sautéed veggie mixture has cooled slightly, add this into the food processor along with the parsley (if using fresh), blending until everything is finely chopped.
  • Mix the cooked lentils, spices, ground flaxseed, and the chopped veggie and walnut mixture with the oat flour. Mix everything well and chill in the refrigerator for 30 minutes to an hour to allow the oats and flaxseed to absorb moisture and the mixture to firm up. This will help to make the patties stick together better.
  • Once the mixture has chilled, preheat oven to 375 Farenheit and form patties in whatever size you like.* I prefer smaller patties and get about 20 out of this mix. Place the patties on a cookie sheet lined with parchment paper or a silicone mat.
  • Bake 20 minutes, carefully flip and bake another 20 minutes or longer until desired crispiness is reached.
  • Allow patties to cool at least 10 minutes to avoid them breaking apart. Fresh out of the oven they will be creamy on the inside and chewy on the outside. Serve as you would a normal burger or simply eat with a salad. Store in the fridge for 4 days or in the freezer.*

Notes

  • *If you are allergic to soy you can just use water to sauté the veggies and then add a little salt as desired.
  • *You can use store bought oat flour, but grinding your own oats is quick and easy. You can also substitute any other flour you like. I’ve used quinoa flour in this recipe, but I think any flour would work.
  • The larger the patties, the more likely they are to fall apart. Be sure to let them cool to allow them to set up. I prefer smaller patties to get more chewy edges, but either way they will be delicious…even if they do break apart!
  • *These get better and better as leftovers. In fact, I find these are best after being refrigerated or frozen and then warmed up in a toaster oven, so I like to make in big batches to keep in the freezer for a quick meal anytime.