Vegan burger and cashew mac and cheeze—the ultimate comfort food meal. I’ve been asked a few times now about a lentil burger recipe I’ve been messing around with, so here it is!
2 cups soaked lentils (soak overnight)
6 tbsps light olive oil
2 tbsp cornstarch
2 tbsps nutritional yeast
1/2 cup plus 2 tbsps whole wheat flour (for gluten free version, use Red Mill gluten free flour!)
6 tbsps water
2 tbsps ortega seasoning
Alright, making these is simple. First, soak your lentils the day before in a covered bowl. Then, drain your lentils in a colander and add them to a blender. Add all the other ingredients except for the 1/2 cup of flour—only add the 2 tbsps of flour for now. Blend until most of the lentils become like a paste. Empty into a bowl, then mix in the flour with your hands. Use an ice cream scooper to make egg sized balls and place them on a greased pan or dish and flatten slightly. Freeze for one hour, or for up to seven days if stored in an airtight container. Ingredients should make about four to six patties, depending on their size.
Now, bake your patties at 425 (F) for 22 minutes, flipping with a spatula when halfway done. Top with vegan cheese, jalapenos, spinach, or just simple ketchup and mustard like mine! Delicious and easy!


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