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

Ingredients

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

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

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