Lentil ‘Meat’ Patties with Mushroom Gravy

If you’re feeling like some comfort food, then this is it!

‘Twas a cold Melbourne day (typical haha) and all who lived in the house were in the mood for some comfort food.

So mama got busy in the kitchen and started creating something so tasty and hearty, she forgot it was vegan!

I was laughing with my husband and mentioned how this dish was basically the typical aussie plate of meat and 3 veg!

Anyway, you must give this a go the next time you feel like a filling, hearty, delicious, and ‘meaty’ sort of dish.

Time: 1.45mins Serves: 6-8

Ingredients:

Lentil patties:

2 cups brown/green dried lentils (cooked and drained)

3 stalks spring onions, sliced

2 potatoes, peeled and cut into quarters

1 carrot, peeled and cut into chunks

3 tbsps potato starch

1 tbsp tomato paste

1 clove garlic, crushed

1 tsp smoked paprika

1 tsp onion powder

1 tsp oregano

1 tsp thyme

½ tsp rosemary

Mushroom gravy:

250g white mushrooms, sliced

2 cloves garlic, finely diced

1 brown onion, sliced

1 tsp date syrup

1 can coconut milk

2 heaped tbsps tomato paste

1 tsp smoked paprika

1 sprig rosemary

1 sprig thyme

Method:

Place a small pot on medium heat with the lentils and enough water so the lentils are submerged.

Cook for 15 minutes or until soft, drain and place in a large bowl.

While the lentils are cooking, place another pot to boil and add to a steam basket the potatoes and carrot and steam until soft. Roughly around 15 minutes.

Preheat the oven to 200 degrees celsius.

Use a fork to mash the lentils and then add your potatoes and carrots and mash along with the lentils, mixing it together.

Add remaining patty ingredients to the bowl and mix together.

Once the mixture is cool enough to handle, turn the mixture into patty shapes and onto a prepared baking tray.

Place in the oven and cook for 30 minutes, turning half way through.

While the patties are in the oven, start making your mushroom gravy.

Heat a large frying pan on medium and add onion until translucent. Add your date paste and caramelise.

Next, add your garlic for a minute before adding your mushrooms. When mushrooms begin to soften, add in your spices and herbs, saving some as a garnish.

When the spices become fragrant, add in your coconut milk and cook until thickened but still saucy.

When your patties are ready, dish onto a place and top with the mushroom gravy.

I served mine with steamed peas and mashed potato which was amazing!

Enjoy x