Healthy Baked Mushroom Lentil Patties paired with a zesty Tzatziki sauce – A delicious, protein-packed Vegan recipe. Bound together with oats, these patties are gluten-free, and are perfect for an appetizer, or even a veggie burger!
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After being hooked on those Lentil meatballs last week, I really wanted to make something similar – extremely similar – in taste.
And then realied that I had made lentil mushroom patties about a year ago! This was when I felt bad for not using up the giant stock of lentils I had coz my mom just sent me WAY too much! Mom things I guess?
So I took the opportunity to use my improved food photography and recipe development skills redo the shoot and amp up the recipe too!
Ingredients for Baked Mushroom Lentil Patties
These simple and healthy vegan lentil cakes are meaty with mushrooms, and seasoned with coconut aminos for a rich meaty flavor while still being meatless!
- Dried Lentils – I used yellow, but green, or brown should be fine too. If you have cooked ones, it’s even easier.
- Mushrooms
- Onion
- Garlic – Minced or whole cloves work. Or even the ones from a jar!
- Coconut Aminos or even Soy Sauce. I would recommend the low sodium versions so these burgers are healthy
- Ground Cumin
- Ground Cardamom
- Salt & Pepper
- Instant, Quick or Rolled Oats – This is what helps bind the burgers together, and also keeps them gluten free since the patties are made without flour and have no breadcrumbs either.
How to make Baked Lentil Cakes
These lentil patties are extremely easy to make and need just 10 minutes of actual effort.
- Add the lentils to boiling water, bring it down to a simmer and cook for about 20 minutes. Let them cool completely.
- Sautee the onion and garlic in a pan over medium heat with oil, let them get fragrant, then add the chopped mushrooms and let them cook.
- Turn off the heat, add the coconut aminos or soy sauce, cumin, cardamom, salt and pepper and let cook for about 30 seconds.
Let the mix cool completely. - Process the oatmeal in a food processor till it shreds to a flour-like consistency, but still has some larger chunks.
- Add in the lentils and mushrooms and process until it’s soft, but still has some texture. You might need to scrape down the sides every now and then.
- Let the mix rest for 10 minutes or leave it in the fridge overnight in a bowl covered with plastic wrap or in an airtight container.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Shape the mix with slightly wet hands, or for a perfect shape, use a 1-cup measure lined with plastic wrap to form the patties: Fill in the mix and press it down. Then lift it out with the liner and flip it on to the baking sheet.
- Bake for about 20 minutes until they’re golden brown.
You can also make crispy “baked” lentil burgers by cooking them in an air fryer at 325°F for about 17 minutes.
What to serve with Mushroom Patties
Pair the lentil patties with some salad greens – I did spinach – and top it with the cool Tzatziki sauce for a plant based salad bowl!
To make the Tzatziki sauce, just stir together the yogurt (Greek or Coconut if you want a Vegan lunch), cucumber, lemon juice, garlic powder, pepper and a bit of water.
You can also turn this into a veggie burger between some good buns
If you don’t want the bread, lettuce wraps work well too.
Or just have them plain – they’re meaty and flavorful as is!
How to meal prep Lentil Veggie Burger Patties
You can bulk cook these vegetarian burger patties raw or cooked; They’re freezer friendly too and make a great meal prep option.
Keep the uncooked burger mix in the fridge for about a day or two in an airtight container or bowl covered with plastic wrap.
To freeze raw patties, place them on a baking sheet and let them freeze individually. Then transfer them to freezer-safe zipper bags. They should keep for 2-3 months. Let them thaw before cooking.
A cooked patty will keep in the fridge for 4-5 days in an airtight container.
Some more baked Vegetarian recipes you’ll love
- Roasted Cauliflower Quinoa Burgers
- The Best Quinoa Black Bean Veggie Burgers
- Spinach Falafel Bowl with Golden Rice
- Curry Spiced Cauliflower Chickpea Burger
Baked Mushroom Lentil Patties (Vegan)
Ingredients
- ⅔ cup Dried Lentils, 130g, = 1⅔ cup cooked
- 2 cups Water
- 1 tsp Olive Oil
- ½ cup Chopped Onion, 80g
- 1½ Tbsp Minced Garlic, or about 4-5 cloves
- 2 cups Mushrooms, Sliced, 140g
- 2 Tbsp Coconut Aminos or Low Sodium Soy Sauce
- ¾ tsp Cumin
- ¼ tsp Cardamom
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ⅔ cup Instant or Rolled Oats
Tzatziki Sauce:
- ¼ cup Yogurt, 56g (Coconut Yogurt for Vegan)
- 2 Tbsp Finely Chopped Cucumber
- ½ tsp Lemon Juice
- ⅛ tsp Garlic Powder
- ⅛ tsp Black Pepper
- 1 tsp Water
Instructions
- Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
- (If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet.
- Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes.
- Add mushrooms and cook for about 3 minutes until soft and cooked.
- Turn off heat, add coconut aminos or soy sauce, cumin, cardamom, salt and pepper and let cook for about 30 seconds.
- Set aside to cool.
- Process oats in a food processor to form a rough flour.
- Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed.
- Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight.
- Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to lightly baking sheet.OR Use slightly wet/greased hands and and shape into ¾” thick patties.You should have 6.
- Bake for 20 minutes.
- To make the sauce, stir together all ingredients – yogurt, cucumber, lemon juice, salt, pepper and water in a bowl. Start with 1 teaspoon, and add more for a thinner sauce.
Notes
- In the fridge in an airtight container for 4-5 days.
- Freeze raw: Stack patties with pieces of parchment paper in between or individually wrap in plastic wrap, place in freezer bag and freeze. Defrost before cooking, and increase cook time by 4-5 minutes.
- Freeze cooked: Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. Reheat in microwave to serve. Keeps about 3 months.
- Servings: 6 3” patties | Serving size: 1 patty
- Calories: 152kcal
- Fat: 2.3g | Saturated fat: 0.3g
- Carbohydrates: 24.2g | Fiber: 6.6g | Sugar: 3.3g
- Protein: 7.9g
