NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Cooked Brown Lentils

32g Vital Wheat Gluten

1 tbsp Chopped Walnuts

1 tbsp Nutritional Yeast

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

1/2 cup Fresh Strawberries

1 tbsp Apple Cider Vinegar

2 tsp Dijon Mustard

Smoked paprika, garlic powder, and onion powder to taste

PREPARATION

• 1

  Place the cooked lentils and walnuts in a food processor and pulse until the mixture is combined but still retains some texture.

• 2

  Transfer the lentil mixture to a bowl and stir in the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder.

• 3

  Add a splash of water if needed and knead the mixture for a minute to activate the gluten, then form into a firm patty.

• 4

  Heat a non-stick skillet over medium heat and sear the patty for 4-5 minutes per side until golden brown and firm.

• 5

  While the burger cooks, whisk together the apple cider vinegar and Dijon mustard in a medium bowl.

• 6

  Toss the shredded cabbage and carrots in the dressing until well coated.

• 7

  Serve the hot lentil walnut patty topped with the crunchy slaw, with fresh strawberries on the side for a sweet finish.