Tag Archives: recipe

Lentil patties that’ll make meat lovers wanna go vegan! (or at least lick their plates)

Lentils are amazing. Filling, cheap ($2/pound dry), often available in bulk and full of protein (26% by weight) and fiber (31%). I never knew how amazing they really were, until I went plant-based and started experimenting making new vegan recipes.

Lentils are part of the legume family and Canada produces about 50% of the world’s lentils. Superfood and grown close – score.

vegan lentil patties vegan biffar

One of the ways lentils totally impress omnivores (and recently converted vegans) is by their ability to substitute hamburger meat (ground beef) in almost all recipes. Taco filling, lasagna, minestrone soup, pasta sauce, you name it. Speaking of which, you can find my recipe for vegan, Swedish moussaka (lentil and potato casserole) on Mother Earth Living Blog right now :) (Go check me out!!)

Today I am sharing another Swedish recipe for abso-lentil-ly delicious vegan, lentil patties or what my husband calls “vegadeller”.

First let me tell you that these are not easy to fry just right. Contrary to meat patties, burgers or steaks, heat doesn’t travel the same way within plants. There’s no browning the outside surface first and then waiting for the patty to slowly heat and cook “automatically” (chicken grill-masters know what I am talking about). Nope, you have to saute them super slooooow, in an abundance of oil. I’ve failed multiple times and made lentil crumbles… Luckily they taste amazing like that too ;)

Here’s what you need for 8-10 vegadeller:

  • 2 small carrots, shredded
  • 1 medium sized yellow onion, chopped (really fine)
  • 1/2 cup dry lentils (mixed types work well)
  •  0.4 cups flour (gluten-free mix or regular)
  • 1 tbsp bread crumbs and 1 tbsp water
  • salt, paprika, garlic powder to taste (vegan food is safe to taste uncooked!)
  • oil

Here’s what you do:

  • Rinse and boil the lentils in water; 25-30 minutes will make them soft and mashable with a fork. Rinse in colander after boiling.
  • Mix the bread crumbs with water, let sit. It should turn into a “paste” after just a few minutes. Add more crumbs if consistency is runny, more water if dry. This paste helps “bind” the patties.
  • If you haven’t already shredded carrots and chopped the onion, do it!
  • Mash the lentils with a fork and mix them with carrots, flour, crumbsy-paste and spices. Add onion bit by bit. Too much onion or too big chunks of onion will make the patties fall apart so stay on the safe side. We want a sticky mash-up.
  • Form 1.5″-2″ diameter patties. It’s ok if they are different sizes, just try to make them similar thickness and quite flat (thin) for easier cooking.
  • Heat the pan to low-medium heat, add oil to cover the bottom and saute sloooow and carefully. As you cook them, add oil so they don’t stick. Yes, it’ll take a while but don’t stress them. THIS IS KEY for success.

I like to serve vegadeller with roasted potatoes, veggies and vegan bearnaise sauce (which we personally import ready-made from Sweden) or with cold (vegan) potato salad for summer. Let me know if you need a recipe!

One last word: If you can’t get the center of the patties to cook (they seem mashy and raw) turn down heat, give them more time or chop them up in anger with your spatula; also known as “you just made lentil crumbles”. You can use your tasty crumbles as salad topping (the potato salad you made will work!), in soup, on pizza. They freeze well also and are delicious. Then, please give the recipe another try. Play around with the ratios of ingredients and the heat in your skillet. Like I said, I’ve failed at this recipe too. They’re worth some practice though :)

Gluten-free, vegan, full-of-seeds Swedish crispy bread (my first ever blog recipe!)

Last week was crazy busy and I didn’t have time to compose anything fantastic for the blog, hence no posting. Busyness is still going strong, mainly at work (not that I would ever blog during work hours!) so let me just share a quick post of my very favorite recipe for vegan, gluten-free, crunchy, fantastic crispbread – which I keep making over and over again.

First, what is crispbread? It’s what you get when you translate “Knäckebröd” say the Swedes. Actually, it is a sort of large cracker which is served as a bread; it can take any toppings you like and is packed with fiber. This crispbread is made up of mostly seeds, instead of wheat flour, which makes it super nutrient packed! Let’s just mention pumpkin seeds with their 32% protein (by weight) and flax seeds which has vital Omega 3 fatty acids for veganistas.

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This recipe is low waste as well; I can get all the seeds and the almond meal in bulk. I do get the arrowroot in plastic and the oil in a glass bottle which I can recycle.

What you need:

  • 4 parts pumpkin seeds (I use a mix of raw and roasted-salted)
  • 2 parts sunflower seeds (raw)
  • 1 part flax seeds or chia/flax 50/50 (raw)
  • 2 parts flour (I use 50/50 gluten free mix flour and almond meal)
  • 0.5 part canola oil*
  • 4 parts boiling water
  • A sprinkle of sea salt as you see fit (needed if you’re using only raw seeds)

1 part is defined as 1 deciliter (dl), 1/3 cup or 1/2 cup. It’s not so much the amount, but the ratio. I use a total of 7 dl of seeds and it makes two 14.5″ x 11″ (37 x 27 cm) pan’s worth. This batch size (in dl) lasts me about two days; I love snacking on this bread and hubby always offers to help finish it.

If you happen to have other seeds at home (sesame, poppy, etc.) feel free to substitute as you like!

What you do:

  1. Mix all the dry ingredients in a bowl
  2. Pour in the oil and boiling water
  3. Set the oven to 305F (150C)
  4. Stir, and let batter sit for 15 minutes (it will go from watery to sticky!)
  5. Spread out on parchment paper** on the pan as thin as you like (the thinner the better and crunchier!)
  6. Bake for around 1 hour and 25 minutes
  7. Let cool on a rack (it cools super fast)
  8. Break apart and enjoy!

That’s it!

If anyone tries to make this seedy crispbread please let me know how it turned out! And since this is my first recipe ever I’d love to hear if my instructions and information is sufficient. Stepping into unknown territory here.

Now, go make yourself some crispbread :)

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This bread was a bit too thick but a nice picture nonetheless :)

* You can play around with the ratio of water to oil to reduce or increase oil consumption. I’ve made it before using 1 part oil. Try it and see how you like it.

** A waste reduction tip is to save the paper for next time. I use mine over and over. No problems what so ever. I have also used the same sheets for other oven-baked breads.