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I just kind of winged it on the recipe based partly on the Magic Loaf and partly on lentil burgers I used to make in highschool but it turned out so good!!! The best part, instead of making it in a loaf or patties I made it in cupcake wrappers in a muffin tin so I had little individual Magic Muffins <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> If you have any questions or if anything is unclear let me know. Enjoy!<br><br><br><br>
Forgive me if the amounts are a little fuzzy, I did it more by look than measuring:<br><br>
Makes 8-10 muffins<br><br><br><br>
1/2 bag of dried lentils (makes about 3-4 cups cooked)<br><br>
1 cup TVP flakes<br><br>
1 cup bread crumbs (adjust more or less depending on how thick your mixture looks as you add them)<br><br>
2 eggs (to make it vegan use the binder of your choice)<br><br>
1 onion, diced<br><br>
2 cloves of garlic, diced<br><br>
Olive oil<br><br>
Seasonings, to taste (I used an Italian salad dressing seasoning packet, a sprinkle of Cajun seasoning, sea salt and pepper - use your imagination, I want to use taco seasoning next time!)<br><br>
Ketchup<br><br>
Dijon Mustard<br><br><br><br>
- Cook the lentils until they are very soft, drain any extra water<br><br>
- While cooking lentils rehydrate the TVP with 7/8 cup of water<br><br>
- Once lentils are cooked add them to the rehydrated TVP and mix well.<br><br>
- Cover and let them sit for 5-10 minutes<br><br>
- While the lentils and TVP sit cook the onion in a bit of olive oil (to your preference) for about 1-2 mnutes until getting soft.<br><br>
- Add the garlic to the pan with the onion and cook for another 2-4 minutes until the onion is transparent and soft (add a little water to the pan if the garlic is starting to stick or burn)<br><br>
- Mix the onions and garlic and both eggs into the lentil/TVP mixture and mix well<br><br>
- Add the seasonings of your choice and mix well<br><br>
- Begin adding bread crumbs about 1/2 cup at a time and mix until the the mixture is thick and sticky<br><br>
- Fill the cupcake wrappers with about 3/4 a cup of the mixture each or until they are the size you want<br><br>
- Mix equal parts ketchup and mustard together to make a sauce and spread on top of each muffin<br><br>
- Bake in a 350 degree oven for 35-45 minutes until cooked through
 

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I just started actually COOKING vegetarian (I used to be a substitutarian). Is TVP the same as Tempeh? If not, where would I find TVP in a grocery store? We have Wegmans and they're pretty good about stocking stuff like this but sometimes I just walk around aimlessly trying to find things (Like Tahini....oh boy...). Anyway, Thank you! This recipe sounds easy enough that even I could make it!
 
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