As I am writing this post, I am beginning the seven-hour drive down to Nebraska for my cousin’s wedding. Once again, my mom and I have teamed up for this road trip to make the driving time just a little less horrible than it would be solo. First North Carolina and now this. My poor little car is just chugging along the best it can.
What a little trooper.
Even though we have only just begun we have already decided that we much rather be driving through the mountains of West Virginia than through the plains of Iowa. There is nothing quite as sleep-inducing as a straight road ahead of you with only the occasional tree or windmill to break up the constant fields of corn (which are nowhere near fully grown at this point of the season. Making the plains even flatter).
The only positive we have found is that you do not need to really think as you are driving. Instead, you simply get on your path and it is a straight shot until you reach your destination. A big thank you to whoever first thought up the audiobook: they are our lifesaver!
As most vegans well know, parties are not the most accommodating to the vegan lifestyle in terms of food, unless hosted by a vegan. Weddings are no different. They are possibly even worse because you are dealing with set meals that are being mass produced for the huge number of people coming. With this in mind, I have been prepping some quick and easy snacks/meals that will come in handy while I am running around the farm helping to get everything ready.
However, I didn’t want to have to rely on the usual protein bars, energy bites, and smoothies that I most commonly turn to in a rush for food. I wanted something with substance and still be a healthy choice to fill me up.
This really narrowed down my options to what would be possible. But, with a little help from my sister, I came up with these delicious lentil patties that are both perfect for in a rush or even for a full meal when you have time to just sit and eat.
Whenever lentils are involved, I like to stick with more savory and rich flavors when coming up with the recipe because lentil have a very simple taste to me that creates a perfect base to build upon. I usually take from Indian cuisine for the seasoning because they seem to compliment each other so well.
With this recipe specifically I thought that it would be fun to combine several different kinds of lentil together to give these patties a little more variety in their coloring than just the usual earthy tones that they so often end up being.
Not only did these patties end up looking great, but my family forced me to make a whole other batch before I left because they were devouring them. Because of this, I ended up creating a dipping sauce to go with the patties also, but they also are perfectly good without.
- 3 cups Vegetable broth
- 1/2 cup Red lentils
- 1/2 cup Green Lentils
- 1/2 cup Beluga Lentils
- 1 Yellow onion
- 3 Garlic cloves, minced
- 2 tablespoons Vegan mayonnaise (I used Just Mayo)
- 1 tablespoon Ground ginger
- 4 teaspoon Curry powder
- 3 teaspoon Salt
- 2 teaspoon Parsley
- 2 teaspoon Sage
- 2 teaspoon Thyme
- 1 teaspoon Smoked paprika
- 4 tablespoons Vegan mayonnaise
- 2 teaspoons Onion powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Curry Powder
- Preheat oven to 375 degrees Fahrenheit.
- In a small pot, add broth and lentils and allow to cook until all the liquid has been absorbed, stirring frequently. Once finished, remove from heat and set aside.
- In a food processor, add onion and garlic and pulse until the onion is finely chopped and ingredients are combined. Add in lentils and remaining ingredients and allow to blend until lentils are chopped and combined but does not resemble a paste like consistency. You want to be able to see the different lentils.
- Remove mixture from the food processor and form 2-inch balls. Place onto a well-greased baking sheet and flatten out until they are 1/2 inch thick.
- Place the baking sheet into oven and allow to cook for 10-12 minutes. Flip all of the patties over and let the other side to cook for an additional 5 minutes.
- Remove from oven, allow cool, and enjoy~
- Do not use usually amount of liquid when cooking the lentils. You want them to be slightly harder than normal.