Lentil Cakes with Garlic Sauce
Lentil Cakes with Garlic Sauce recipe. A simple, crispy vegan dish featuring quinoa, soy sauce, and a dairy-free sauce, packed with flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 15
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
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- 2 cups cooked brown lentils
- 1 tablespoon olive oil
- 1/2 onion, diced
- 4 garlic cloves, rough chopped
- 8 ounces mushrooms, sliced
- 1/2 cup cooked quinoa
- 1/2 cup walnuts (or cashews)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dry or fresh parsley
- 3/4 teaspoon salt
- 1 tablespoon ground flax (+2 tbsp of water)
- 3 tablespoons water
- 2 teaspoons soy sauce
- Garlic sauce
- 1 cup of soy milk
- 2 tbsp nutritional yeast
- 2 chopped garlic or 1 tbsp garlic powder
- 1 tbsp cornstarch (or another thickener)
- salt and lemon to taste
Instructions
- Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- Sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
- Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
- Add half of the lentils and the mushroom mixture, salt, spices, flax egg. Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.
- Using wet hands form into 12-15 little cakes.
- Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping.
- Serve with the garlic sauce.
- Instructions for Garlic Sauce
- Pour into a heated pan all the ingredients whisking all the time until thickened, about 3-5 minutes, then remove from heat.
Find it online: https://www.fillmyrecipebook.com/lentil-cakes-with-garlic-sauce/