Veggie Tahini Lentils Recipes

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VEGAN TAHINI LENTIL VEGGIE BURGERS



Vegan Tahini Lentil Veggie Burgers image

Vegan Tahini Lentil Burgers! These vegan burgers are super meaty! Perfect for summer cookouts.

Provided by Alex Caspero

Categories     main

Time 25m

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup chopped onion
1/2 teaspoon salt
1 1/2 cups cooked lentils
1/4 cup tahini paste, divided
1/2 teaspoon ground cumin
1/2 cup freshly grated carrot (pre-grated carrots won't work the same way)
1/4 cup chopped cilantro
1/4 cup bread crumbs
1 cup shredded red cabbage
1 tablespoon red wine vinegar
burger buns, for serving

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook until onion is softened, but not browned. Set aside to cool slightly. Wipe out the skillet once done, you will use it again to cook the patties.
  • Place the cooked onion mixture, lentils, 3 tablespoons tahini, cumin in the base of a food processor and pulse 6-8 times until coarsely chopped.
  • Add the carrots, cilantro and bread crumbs to the food processor and pulse another 2-3 times to just combine.The mixture should be able to pinch off into a ball; if it's too dry, add more tahini. If it's too wet, add some bread crumbs. Remove and place into a large bowl. Season to taste and add more salt/pepper/cumin if needed. I find that the burgers need to taste well uncooked to taste seasoned once cooked.
  • Divide the mixture into 4; then shape into patties.
  • Toss together the cabbage, remaining tablespoon of tahini, red wine vinegar and olive oil in a bowl until well combined; I usually use my hands to get the cabbage well-covered. Set aside.
  • Heat the remaining olive oil in a large skillet. Add the patties and cook for 4-5 minutes on each side or until golden brown and crispy on the outside.
  • Serve on buns with the cabbage slaw!

Nutrition Facts : ServingSize 1 burger, Calories 474 calories, Sugar 3.8 g, Sodium 334 mg, Fat 19 g, SaturatedFat 2.7 g, UnsaturatedFat 15 g, Carbohydrate 59 g, Fiber 11 g, Protein 22 g

VEGGIE TAHINI LENTILS



Veggie tahini lentils image

Quick, easy and packed with healthy veg, this is a great midweek meal for vegans and veggies

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 10

50g tahini
zest and juice 1 lemon
2 tbsp olive oil
1 red onion , thinly sliced
1 garlic clove , crushed
1 yellow pepper , thinly sliced
200g green beans , trimmed and halved
1 courgette , sliced into half moons
100g shredded kale
250g pack pre-cooked puy lentils

Steps:

  • In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.
  • Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
  • Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it's all coated in the creamy dressing.

Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

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