Vegan Juicy Lamb Patty
Satisfy your craving for hearty comfort food with this Vegan Juicy Lamb Patty recipe, a flavor-packed plant-based twist on a classic favorite. Crafted from wholesome ingredients like sautéed mushrooms, protein-rich lentils, and vital wheat gluten, these patties deliver the perfect balance of a meaty texture and mouthwatering flavor. Bursting with aromatic spices like smoked paprika, ground cumin, and coriander, and elevated by fresh herbs like mint and parsley, this vegan lamb patty offers a savory, Mediterranean-inspired flair. Perfectly browned in a skillet for a robust, juicy bite, these patties are versatile enough to star as the centerpiece of a burger, a salad topping, or a plate of roasted veggies. Ready in just 40 minutes, this vegan recipe is proof that plant-based eating can be as satisfying as it is delicious. Whether you’re vegan, vegetarian, or simply looking to try something new, these patties are sure to impress!
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Recipe Information
Ingredients
- 250 grams Mushrooms
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 cup, cooked Lentils
- 0.5 cup Vital Wheat Gluten
- 2 tablespoons Soy sauce
- 1 teaspoon Red wine vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons, chopped Fresh mint
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.25 cup Chickpea flour
Instructions
Clean and finely chop the mushrooms. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the mushrooms until they release their moisture and are golden brown, about 6-8 minutes. Set aside to cool.
In the same skillet, add another tablespoon of olive oil, and sauté the chopped onion and minced garlic until soft and translucent, approximately 5 minutes.
In a large mixing bowl, combine the cooled mushrooms, cooked onions, garlic, and cooked lentils. Use a potato masher or fork to mash the mixture, leaving some texture.
Add the vital wheat gluten, soy sauce, red wine vinegar, smoked paprika, ground cumin, ground coriander, chopped mint, chopped parsley, black pepper, and salt to the bowl. Mix thoroughly until everything is well incorporated.
Sprinkle the chickpea flour into the mixture and knead until the mixture comes together and you have a malleable dough-like consistency.
Divide the mixture into 4 equal portions and shape each into a patty.
Heat a non-stick skillet over medium heat. Add the patties and cook for 5-7 minutes on each side or until they're browned and firm to the touch.
Serve the patties hot as desired - in a burger bun, with a salad, or alongside a serving of grilled vegetables.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 19.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2605 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
