Vegan Gluten Free “Beef” Patties

August 5, 2020 at 6:17 am / by

Edited from

For The Filling

  1. Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.
  2. Add thyme, turmeric, cumin, lentil and stir to coat.
  3. Add broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.
  4. Salt to taste. Remove from heat and allow to cool while preparing the crust.

For the crust

  1. Prepare the crust, combine Gluten-Free All-Purpose Flour in a bowl, add almond flour, ground flaxseeds, tumeric powder, baking powder, salt in a large bowl and mix well. 
  2. Cut in vegan butter (I used Earth Balance brand) in the flour, using a pastry cutter or your fingers until the dough is crumbly and looks like bread crumbs. Add cold water and mix to form a dough ball, the dough will be much wetter than you are used to but don’t be alarm. Cover bowl and transfer to refrigerator for 30 minutes.
  3. Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
  4. Remove bowl from the refrigerator, divide dough into eight or nine pieces. Using an extra sheet of parchment paper roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of cooked lentils in the center of the dough. 
  5. Fold half the dough over the filling to make a half moon shape, then press the edges, the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.
  6. Transfer patties onto the prepared baking sheet, bake for 25- 30 minutes or until golden brown. 

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