2 cups onion, diced
2 carrots, diced
1/2 bell pepper, diced
5 large cloves garlic, minced
2 tablespoons VegiZest
2 teaspoons Italian Seasoning
3 tablespoons Balsamic Vinegar
1-1/4 cup water
4 tablespoons no-salt added tomato paste
2 cups cooked lentils, drained
1-1/2 tablespoon ground flax seed
1-1/2 tablespoon raw sesame tahini
1-1/2 tablespoon nutritional yeast
1 tablespoon no-salt mustard
1/2 cup walnuts, finely chopped
1/4 cup oatmeal, ground
2 tablespoons whole wheat pastry flour
2 tablespoons parsley, minced
- Sauté onion, carrots, bell pepper and garlic in a large pan until softened, adding water, if necessary, to prevent sticking, about 5-6 minutes.
- Add VegiZest, Italian seasonings, balsamic vinegar, water, tomato paste, and stir well. Simmer, covered, for about 5-7 minutes. Uncover and cook an additional 5 minutes until thick.
- Transfer to a mixing bowl and let cool a few minutes. Add lentils and remaining ingredients and mix well by hand. Cover and refrigerate at least 30 minutes, or until ready to bake.
- Preheat oven to 350 degrees. Lightly spray a baking pan with oil. Take about a rounded 1/3 cup of the mixture, form into balls, and place on baking sheet. Using a moistened flat bottomed glass or jar, flatten balls into a burger shape. Bake for 12 minutes, turn over and bake an additional 12 minutes until lightly browned.
- Serves 8.