Vegan Bulgur and Lentil Patties in Tomato Sauce

Baked vegan patties in the oven and cooked in a light and delicious tomato sauce - a particularly delicious vegan lunch

  • Main DishesType
  • MediumDifficulty
  • 30-60 minPrep. Time
  • 6Serving/Unit

Ingredients

The Patties
Thin bulgur, 1½ cups
Salt, 1 flat teaspoon
for cooking the bulgur
Lentil, 1 cup
orange
Onion, 2 medium units
Mushroom, 400 g
Coconut oil, 4 tablespoons
for frying onions and mushrooms
Parsley, 1/2 bunch
Coriander, 1/2 bunch
Carrot, 1 medium unit
without peel
Salt, 2 flat teaspoons
Black pepper, 1 flat teaspoon
Turmeric, 1/4 flat teaspoon
Cumin, 1 flat teaspoon
Paprika, 1 flat teaspoon
sweet
Crystaly garlic, 1 teaspoon
Chickpea flour, 5 flat tablespoons
The Coating
Chickpea flour, 2 flat tablespoons
Water, 1/2 cup
Breadcrumbs from spelt flour, 1 cup
The Sauce
Onion, 1 medium unit
Garlic, 5-6 cloves
Canola oil, 2 tablespoons
for frying onions and garlic
Salt, 2 flat teaspoons
Black pepper, 1 flat teaspoon
Turmeric, 1/4 flat teaspoon
Cumin, 1 flat teaspoon
Paprika, 1 flat teaspoon
sweet
Crystaly garlic, 1 teaspoon
Tomato sauce, 700 g

Preparation

1. Cook the bulgur in boiling water with salt for 10-15 minutes and strain.
2. In a separate pot cook the orange lentils for 10-15 minutes and strain.
3. Finely chop the onions and mushrooms.
4. Fry the onions in coconut oil until golden, add the mushrooms and fry for another 5 minutes.
5. Chop the parsley and coriander, and add to the onion and mushrooms.
6. Grate the carrot finely and add as well.
7. Add the spices and mix.
8. Transfer everything to a large bowl, add the bulgur and lentils.
9. Add the chickpea flour, form round patties and place in a tray lined with baking paper.
10. Put the patties in the refrigerator for 30 minutes to stabilize.
11. For the coating prepare in a small bowl chickpea flour mixed with water and in a separate bowl the breadcrumbs of spelt flour.
12. Dip the patties in the chickpea batter and then in the bread crumbs, arrange back in the tray and bake in the oven for 25-30 minutes at 356°F (180°C).
13. Meanwhile, prepare the tomato sauce: chop the onion and fry with the garlic until lightly golden, add the spices and tomato sauce, and cook for about 10-15 minutes on low heat. Add the patties and cook a little more.
14. Bon appetite (:

Total time: 1-2 hours

The preparation method also includes frying and baking. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 455 cal 103 cal
Proteins 19 g 4 g
Carbohydrates 68 g 15 g
Fat 13 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Vegan Bulgur and Lentil Patties in Tomato Sauce
The best vegan lunch
Vegan Bulgur and Lentil Patties in Tomato Sauce
Vegan Bulgur and Lentil Patties in Tomato Sauce