Thursday, March 28, 2013

Lentil Mushroom Burgers and Bunny Fries

Oh, blogland, I have so many things I want to talk to you about! I've had some fantastic BLT's lately (more on that later, but really you just need vegan bacon and mayo and I'm sure you can figure it out). I've made some crazy-good cookies, probably the best cookies I've ever made. I promise I'll share soon, but a girl can (should) only eat so many cookies and I've been recipe-testing. I've also made some fantastic protein shakes which I'll get around to posting in a bit too. Hubby and I have been going on lots of walks and playing catch in the backyard (back-strip-of-dirt?), which has been pretty awesome. It's kinda hot today though. Anyway, I've got to get ready for church, so I'll get down to it. My dinner was pretty awesome, so I'm sharing!

No, these fries aren't made of bunnies - they're carrots (obviously?). I really love carrot fries, probably more than sweet potato fries, I really wanted some for dinner, and since Easter is coming up, I thought the name fit. And I made a new (onion/garlicless) veggie burger. So yummy! I really love homemade veggie burgers and often, though I've gotten out of the habit lately, make a batch to eat throughout the week. This recipe is a bit on the moister side, so if you want you can add some breadcrumbs, more flax, or less tomato paste. They taste really great though and can also be made into a veggie loaf super easily. Without further ado, the recipes:

Lentil Mushroom Burgers/Loaf:
Makes 8 patties or 8 slices lentil loaf

  • 1 cup dry lentils, simmered in 2 cups of water until water evaporates
  • 8 oz. button mushrooms, chopped
  • 1 small can tomato paste
  • salt, pepper
  • 1.5 tablespoons sunflower seeds (maybe more next time?)
  • 2 cups fresh spinach, chopped
  • 1/4 cup milled flaxseed
  • Cook your lentils. Cook your chopped mushrooms in a large pot or skillet with a little salt and pepper on low heat until they release their moisture and turn a little darker in color.
  • Add the rest of your ingredients and mix really well.
  • Form into patties (about 1/2 cup each) or scoop into a loaf pan.
  • Spray a skillet (the same one you just used works) or swirl a little oil in the bottom. Cook your patties on medium heat, being careful not to break them. You can just smoosh them back together if they fall apart though. It might be a good idea to add a little extra flax, some breadcrumbs, or use less tomato paste if you're making patties. They were a little too wet to work with. Come to think of it, if you coated each patty in panko breadcrumbs before cooking, that would be amazing.
  • If you're making a loaf, smoosh down the top of your mixture so it's smooth, and pop into a 350 degree (Fahrenheit) oven for, I don't know, about 40 minutes. You want the top to be a little dry and browned.
  • Go make your bunny fries and enjoy!
Bunny Fries:
Serves 1 but you can multiply to make as much as you want!

  • 3 medium carrots, cut into fry shapes
  • 1 teaspoon olive or canola oil (may not need more oil, even if you use more carrots, not sure)
  • Toss your carrot fries in the oil and sprinkle with salt and pepper.
  • Bake at 450 degrees for about 30 minutes, or until browned in places, turning once.
  • It's important that these get browned! That's what makes them sweet and delicious, more like a fry and less like a carrot!
  • You'll probably want more, just so you know.


  1. The only way I like mushrooms is in lentil burgers, yum!

    1. I used to be iffy about mushrooms too, and now I love them in (almost) anything. I love your blog, by the way -- It's so pretty and everything looks sooo delicious!