|20 min||35 min||8|
|2 cup||Red lentils, split (dry)|
|400 gm||Sweet potato (1 medium large)|
|1 tbsp||Flaxseed meal (ground)|
|2 tbsp||Nutritional yeast|
|1/2 cup||Red onion (chopped)|
|2 clove(s)||Garlic (chopped)|
|5 tbsp hulled||Sunflower seeds (raw, unsalted, ground)|
|1 dash||Chili oil, Dynasty|
|1 tsp||Garlic powder|
|1/2 tsp||Paprika, smoked|
|2 tbsp||Textured vegetable protein (2 tbsp ground*)|
|1 dash||Himalayan sea salt|
|1 tsp||Turmeric, powder|
Preheat oven to 350
Boil sweet potatoes and lentils until cooked.
Blend in processor with other ingredients.
Line a baking sheet with parchment paper.
Create 8 patties (roughly 100 grams each) and spread out on tray.
Bake for 15-20 min on middle rack and then flip.
Bake for another 10-15 minutes. Remove from oven and let sit 5 minutes before serving or let cool completely and pack in fridge or freezer for future use.
This can be used as a burger as a main or enjoyed covered in salsa, hummus, guac, etc. in lieu of toast.