Recipes > Legumes, Breakfast
Vegan burger with lentils and Quinua Real flakes
Recipe from Emanuela Gornati
Preparation
- Heat the oven to 200 degrees.
- In a pan, saute the onion with a tablespoon of oil and cumin until soft.
- Pour some salt, add the carrot and the zucchini and continue cooking until vegetables are tender.
- Incorporate the cooked lentils and mix well. Let cool.
- Grind the garlic and parsley finely and add to the mixture.
- Add the Quinua Real flakes and mix all ingredients until a homogeneous mass that can be molded.
- With wet hands, give a burger shape to the mix and dispose on a baking sheet lined with paper.
- Bake 10-15 minutes at 200 degrees.
- To prepare the vegan mayonnaise, incorporate into a big and narrow glass soy milk, lemon juice, salt and mustard (optional). Whisk all the ingredients and add the oil slowly until a creamy texture.
- Serve the burger with a lettuce leaf, grated carrots, avocado strips, tomato and vegan mayonnaise.
Ingredients
- 200 g of cooked lentils
- 1 chopped onion or spring onion
- 2 carrots cut into small cubes
- 1/2 zucchini cut into small cubes
- 4 tablespoons of Quinua Real flakes
- Fresh parsley
- 1/2 clove garlic
- 1 teaspoon of cumin
- Salt and oil
- 1/2 cup of soy milk
- 1 cup of sunflower oil
- A pinch of salt
- Juice of half lemon
- 1 teaspoon of mustard (optional)
(for 8 hamburgers)
Ingredients for the vegan mayonnaise
Advice
"Conserve the vegan mayonnaise in the refrigerator to achieve a thicker texture."
