11 INGREDIENTS | 30 MIN | 4 SERVINGS
10 chestnut mushrooms
2 garlic cloves
1/4 cup freshly chopped parsley
1 cup cooked lentils, drained and rinsed
1 tbsp soy sauce
1/4 tsp smoked paprika
3/4 cup oat flour
1/4 cup Unflavoured Vegan Protein
1 tbsp tomato purée
Pinch of salt
METHOD1. Slice and cook the mushrooms in a pan over medium to high heat with crushed garlic until soft and tender.
2. Add the sautéed mushrooms to a food processor with the parsley, walnuts and lentils. Blend till combined.
3. Transfer into a large bowl. Add in the soy sauce, smoked paprika, tomato purée, oat flour, protein powder, salt and pepper and mix.
4. Shape the mixture into 4 large burger patties and cook in a lightly oiled pan over medium heat for 2 min on each side. Then place on a baking sheet and cook in a preheated oven at 180c for 20 min, flipping them half way through.
5. Serve and enjoy as desired.
Tip: The burgers tend to be their best after they have cooled a little.