Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

Ingredients

• 2 tablespoons
• carrots
• shredded
• 2 tablespoons
• nuts, crushed
• other
• ½ cup
• + 72 more ingredients
• • nuts, crushed
  • other
  • ½ cup almonds or ½ cup
  • nuts, crushed
  • other
  • ½ cup almonds or ½ cup
  • flax seed, ground
  • ½ cup
  • flax seed, ground
  • ½ cup
  • (or 1 15-ounce can, drained)
  • cooked lentils
  • 1 ½ cups
  • (or 1 15-ounce can, drained)
  • cooked lentils
  • 1 ½ cups
  • bell pepper, grated
  • ¼ cup
  • bell pepper, grated
  • ground red pepper
  • ¼ teaspoon
  • ground red pepper
  • ¼ teaspoon
  • fresh ground black pepper
  • ½ teaspoon
  • fresh ground black pepper
  • ½ teaspoon
  • curry powder
  • ½ teaspoon
  • curry powder
  • ½ teaspoon
  • chili powder
  • ½ teaspoon
  • chili powder
  • ½ teaspoon
  • dried basil
  • 1 teaspoon
  • dried basil
  • 1 teaspoon
  • dried oregano
  • 1 teaspoon
  • dried oregano
  • 1 teaspoon
  • tomato paste
  • 1 tablespoon
  • tomato paste
  • 1 tablespoon
  • soy sauce
  • 1 teaspoon
  • soy sauce
  • 1 teaspoon Braggs liquid aminos or 1 teaspoon
  • soy sauce
  • 1 teaspoon Braggs liquid aminos or 1 teaspoon
  • olive oil
  • 1 teaspoon
  • olive oil
  • 1 teaspoon
  • fresh parsley, chopped
  • 2 tablespoons
  • fresh parsley, chopped
  • 2 tablespoons
  • garlic cloves, crushed
  • 2
  • garlic cloves, crushed
  • 2
  • carrots
  • shredded
  • ¼ cup
  • onion, grated
  • ¼ cup
  • onion, grated
  • ¼ cup

1 Preheat oven to 350 degrees F. 2 Squeeze grated onion and bell pepper in a paper towel to remove excess moisture. 3 Mash most of the lentils. 4 Combine all of the ingredients. Your hands are the best tool. 5 For best flavor, allow the ingredients to marry by letting the mixture sit, covered...

View full recipe at SpringPad