Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
2 Tsp Extra Virgin Olive Oil
1 Red Onion
2 Heaped Tsp Dijon Mustard
110ml Coconut Milk
2 Handfuls Kale
3 Cloves Garlic
1 Medium Carrot
12 Chestnut Mushrooms
First chop your garlic, onion and mushrooms and grate your carrot.
Now heat your oil and add your chopped and grated vegetables, untill cooked then turn off the heat and leave to one side.
Whilst that is cooking your can put your lentils on to cook on a medium heat until it comes to the boil, turn it down to simmer.
When your lentils are done they should have socked up most or all of the water, if not drain your lentils.
Add your lentil mush to your cooked vegetables and mix together.
Now add your kale and dijon mustard with the other half of the coconut milk.
Stir to combine.
Your can either form your burgers by making them by hand into patties, or if you have a crumpet ring/ deep cookie cutter. then just use them they make a neater burger.
Just place the ring onto your baking tray, fill the ring with the mixture, run a knife around the outside and the mixture should slide out.
Put into the oven on Gas Mark 5 for 15-20 minutes.
They should be lovely a deep brown in colour.
Serve in a Cornmeal Muffin or your favourite bread.
You can also eat the mixture without putting it into the oven, you could add it to pastas or salads or as a dip!
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