This recipe is from my cookbook, “Whole Food American Favorites.”
Ingredients
1 cup dry green lentils
2 1/3 cup water
1 cup rolled oats
2 teaspoons onion granules
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon dried sage
1/4 teaspoon pepper
2 tablespoons vegetarian Worcestershire sauce
1 tablespoon liquid smoke
2 cups finely chopped mushrooms, cremini or baby portobello
1 small onion, finely chopped
1/4 cup finely chopped walnuts
Procedure
Boil 2 1/3 cups water, then stir in lentils. Turn heat to low, cover, and simmer 20 minutes. Stir in oats. Cover and let cook an additional 5 minutes. Add remaining ingredients and mash together until mixture holds together. For best results, refrigerate 2 – 4 hours (or overnight if preferred). When cool enough to handle, measure 1/2 cup portions and form into patties. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 25 minutes. Flip and bake an additional 5 – 10 minutes.
