GF Vegan Lentil Burger Crumbles With Curried Sweet Potatoes

March 7, 2019
I was attempting to make gluten-free lentil burgers the other day by swapping coconut flour for wheat flour. I've always had a hard time working with coconut flour, and this experience was no different. While the burgers looked great as I shaped them and even as they fried, they instantly crumbled once I tried to remove them from the pan. Rather than let this discourage me, I decided to embrace the crumbles, as they are much more versatile than a stock standard burger. When served over some chopped greens and curried sweet potatoes, they are a delicious and practical protein source. This happy accident of a meal is completely gluten-free, soy-free and plant-based (of course). It's high in fiber and protein, making it a light yet filling lunch or dinner. If you are after a veggie burger taste without the effort, you're sure to love this alternative option.

GF Vegan Lentil Burger Crumbles With Curried Sweet Potatoes

utensils YIELDS 4 servings
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  • 3 small sweet potatoes
  • 1 tbs. sesame oil
  • 1 tsp. curry powder
  • 1/4 tsp. salt
  • 2 cups cooked lentils
  • 2 tbs. tahini (I used black but white works too)
  • 1 tbs. soy sauce
  • 1/2 tsp. paprika
  • 3 tbs. coconut flour
  • 1 - 2 tbs. neutral frying oil of choice (I used grapeseed)
  • 1 bunch yau choy (or other soft green veggie of choice - bok choi is a good alternative)
  • 3 small sweet potatoes
  • 1 tbs. sesame oil
  • 1 tsp. curry powder
  • 1/4 tsp. salt
  • 2 cups cooked lentils
  • 2 tbs. tahini (I used black but white works too)
  • 1 tbs. soy sauce
  • 1/2 tsp. paprika
  • 3 tbs. coconut flour
  • 1 - 2 tbs. neutral frying oil of choice (I used grapeseed)
  • 1 bunch yau choy (or other soft green veggie of choice - bok choi is a good alternative)
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Directions

1. Preheat oven to 350º F.
2. Thinly slice sweet potatoes and toss with sesame oil, curry powder, salt and a splash of water, then spread into a baking sheet and place in oven for roughly 30 minutes.
3. While potatoes are cooking, mix lentils, tahini, soy sauce and paprika in mixing bowl and start to mash with a fork (you can also blend the mixture in a food processor if you wish, but I think the fork method works fine).
4. Slowly add in coconut flour and continue to mix.
5. Heat your frying oil in a pan until very hot.
6. Shape your lentil mixture into flat patties and place them in the pan.
7. Cook about 4-5 minutes on one side, then flip (don’t worry if they crumble at this point – That’s meant to happen).
8. At this point, your potatoes should be done, so turn off the oven but leave them in there to crisp up.
9. Remove your frying pan from the heat but leave your burger crumbles in there.
10. Finely chop your greens and place in serving bowls.
11. Top with even amounts of sweet potato slices, then finish with your lentil burger crumbles.

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Photo: Quincy Malesovas


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Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.

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