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
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If you have any questions or if anything is unclear let me know. Enjoy!
Forgive me if the amounts are a little fuzzy, I did it more by look than measuring:
Makes 8-10 muffins
1/2 bag of dried lentils (makes about 3-4 cups cooked)
1 cup TVP flakes
1 cup bread crumbs (adjust more or less depending on how thick your mixture looks as you add them)
2 eggs (to make it vegan use the binder of your choice)
1 onion, diced
2 cloves of garlic, diced
Olive oil
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!)
Ketchup
Dijon Mustard
- Cook the lentils until they are very soft, drain any extra water
- While cooking lentils rehydrate the TVP with 7/8 cup of water
- Once lentils are cooked add them to the rehydrated TVP and mix well.
- Cover and let them sit for 5-10 minutes
- 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.
- 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)
- Mix the onions and garlic and both eggs into the lentil/TVP mixture and mix well
- Add the seasonings of your choice and mix well
- Begin adding bread crumbs about 1/2 cup at a time and mix until the the mixture is thick and sticky
- Fill the cupcake wrappers with about 3/4 a cup of the mixture each or until they are the size you want
- Mix equal parts ketchup and mustard together to make a sauce and spread on top of each muffin
- Bake in a 350 degree oven for 35-45 minutes until cooked through
Forgive me if the amounts are a little fuzzy, I did it more by look than measuring:
Makes 8-10 muffins
1/2 bag of dried lentils (makes about 3-4 cups cooked)
1 cup TVP flakes
1 cup bread crumbs (adjust more or less depending on how thick your mixture looks as you add them)
2 eggs (to make it vegan use the binder of your choice)
1 onion, diced
2 cloves of garlic, diced
Olive oil
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!)
Ketchup
Dijon Mustard
- Cook the lentils until they are very soft, drain any extra water
- While cooking lentils rehydrate the TVP with 7/8 cup of water
- Once lentils are cooked add them to the rehydrated TVP and mix well.
- Cover and let them sit for 5-10 minutes
- 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.
- 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)
- Mix the onions and garlic and both eggs into the lentil/TVP mixture and mix well
- Add the seasonings of your choice and mix well
- Begin adding bread crumbs about 1/2 cup at a time and mix until the the mixture is thick and sticky
- Fill the cupcake wrappers with about 3/4 a cup of the mixture each or until they are the size you want
- Mix equal parts ketchup and mustard together to make a sauce and spread on top of each muffin
- Bake in a 350 degree oven for 35-45 minutes until cooked through
