So the winter is upon us and that means, at least in our family, a little less cardio and a little more lifting. Our diets are also adapting a little, following our natural craving for more protein rich elements these days. As you know, a smart way to get veggie protein is via combinations in order to strive for a complete amino-acid profile. This particular recipe is a nutritional powerhouse, combining quinoa, green lentils, nutritional yeast and walnuts. But as soon as you taste one, you will forget all about that and just focus on devouring it.
If you are tired of mushy, sweet and starchy veggie patties that just fails to hit the spot, give veggie patties another chance with this one. This is a variation of my earlier Vegan Patties, which was also great. But this uses quinoa, and it has a little different texture with a milder spice use. The recipe is below, and if you would like to learn a whole lot more about the magical quinoa, here is the article to go to:
- ⅓ cup dry quinoa
- ⅓ cup dry green lentils
- 3 cups water, for boiling
- 1 medium onion, chopped
- 1 garlic clove
- 3 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ½ cup breadcrumbs
- ¼ cup chopped walnuts
- Boil the quinoa and the lentils in 3 cups of water for 10 minutes. Strain them after boiling. They will be cooked but still with a somewhat hard texture.
- Put the lentils and quinoa in a food processor and mix briefly. Add the onion, garlic, nutritional yeast, cumin, black pepper and breadcrumbs and mix them until thoroughly combined but with a slight texture left.
- Add the walnuts and pulse the food processor a few times.
- Shape into patties and cook both sides (until you get a good crust) in a lightly oiled skillet over medium heat. Alternatively, you can bake them for 15-25 minutes in 400F.
- Make patties cook them in skillet with little oil and medium heat or bake them 400 F for 15to 25 min.