These Beluga lentil and mushroom sliders are the perfect between a bun, on a salad, or just eaten plain! They're packed with protein and have the savory, earthy flavor of mushrooms that make for a satisfying meal.

Beluga Lentil Mushroom Sliders [Vegan]

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Serves

4

Cooking Time

30

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Ingredients

  • 2 cups cooked beluga lentils
  • 2 1/2 cups baby Bella mushrooms
  • 1/2 cup carrot, diced
  • 1/4 cup green onion, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 2 (slightly rounded) tablespoons ground flax and 2 tablespoons water
  • 1 tablespoon liquid aminos
  • Pinch of black pepper
  • Coconut oil to cook mushrooms (optional)
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Preparation

  1. Mix together 2 tablespoons of ground flax with 2 tablespoons of water. Set aside.
  2. Roughly chop the mushrooms.
  3. Add about a teaspoon of coconut oil to a skillet over medium heat, then add the chopped mushrooms.
  4. Cook about 5 minutes.
  5. Add the carrot and onion to a food processor and blend until shredded.
  6. Add the cooked mushrooms, lentils, garlic powder, dried thyme, flax/water mixture, pinch of black pepper, and aminos to the food processor and pulse until combined. You do not want it to blend to a paste. You want to keep a good amount of texture, but still be able to form it into a patty that holds together. Transfer the mixture to a bowl.
  7. Pre-heat your oven to 375°F.
  8. Line a cookie sheet with unbleached parchment paper or a silicone non-stick baking mat. Form the mixture into 12 patties. Use a spatula to press them down flat onto the mat.
  9. Bake for 25 to 30 minutes. After they are done, let them rest AT LEAST 5 to 10 minutes, then carefully use a spatula to transfer the sliders to your plate.
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