Yield: 4 to 6 servings

1 cup small green or brown lentils, dry

¼ cup quinoa

3 cups vegetable broth

1 medium carrot, shredded finely (about 1 cup)

1 small onion, chopped finely

¼ cup chopped fresh herbs

2 cloves garlic, minced

¼ cup ground flax seeds

½ cup old-fashioned oats, dry

1 tsp oregano

½ tsp black pepper

1 Tbsp whole grain mustard

1 Tbsp soy sauce, gluten-free

1 Tbsp red wine vinegar

Mushroom Sauce:

1 tsp extra virgin olive oil

¾ cup diced mushrooms

1 medium garlic clove, minced

2 cups plant-based milk, plain, unsweetened

2 Tbsp all-purpose flour

1 pinch salt (optional)

1 pinch black pepper

1 Tbsp reduced sodium, gluten-free soy sauce

To make the herbed lentil patties, place the lentils and quinoa (or other ancient grain) in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. Add additional water, as needed, to compensate for evaporation during cooking.

Drain any leftover liquid, transfer the cooked lentils and quinoa to a bowl and mash slightly.

Add carrot, onions, herbs, garlic, oats, flax, oregano and black pepper to the bowl with lentils and quinoa and mix well. Add mustard, soy sauce and vinegar and stir well to moisten all ingredients. 

Chill for 1 hour.

Preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty mixture into a measuring cup or scoop, place onto the baking sheet and flatten down to create firm, round patties about ½-inch thick. Form 8 patties with the mixture.

Place in the oven on the top rack and bake for about 40 minutes, until golden and firm. Remove and serve with mushroom sauce.

To make the mushroom sauce, while the lentil patties are baking, heat the olive oil over medium heat in a saucepan.

Add the mushrooms and garlic and sauté for 3 minutes.

Whip together soy milk, flour, salt (optional), black pepper and soy sauce with a whisk in a small bowl until smooth with no lumps.

Pour the mixture into the saucepan and cook for about 8 minutes, until bubbly and thick.

Serve about 5 tablespoons of sauce per portion.

Note: Make this gluten-free by using gluten-free oats and substituting corn starch for the wheat flour.

Recipe and photo courtesy of Sharon Palmer, MSFS, RDN

More Plant- Forward Holiday Recipes + Main Article

Creamy Leek Polenta

Add the leeks and stir to coat. Cover and cook until the leeks soften, stirring occasionally for 7 to 10 minutes. Read More » 

Rosemary Spicy Roasted Nuts

In a medium saucepan over medium-low heat, melt the butter. Add the rosemary and stir occasionally. Cook until fragrant, approximately 1 to 2 minutes. Read More » 

Vegetable Pot Pie

Once the vegetables, especially the sweet potatoes, are fork-tender, add the tarragon, oregano, thyme, sage, garlic, salt and pepper, and cook for another two minutes. Give the vegetables... Read More » 

Fall Farro Bake

Roast the squash until tender, about 25 minutes. Meanwhile, cook the farro in water according to the package directions. Read More » 

Organic Sparkling Lemonade

Wash and dry the lemons. Cut off the ends then quarter the lemons. Place all ingredients, except ice, in a blender and pulse 7 to 11 times until pulverized. Divide the ice into 2 glasses.... Read More » 

Roasted Whole Cauliflower With Cashew Cream

½ cup raw, unsalted cashews, soaked overnight, or for 15 minutes in hot water (see Note) Read More » 

Golden Beet Vegan Meatballs with Almond Sage Cranberry Cream

To make the vegan meatballs, trim the beets and scrub the outside surface, leaving the peels on. Using a food processor or a box grater, shred the beets. Read More » 

Mini Curried Lentil Wellingtons

Place plant-based milk in a small dish. Dip a pastry brush into the plant-based milk and moisten the surface of the pastries with the brush. Read More » 

Plant-Forward Holidays: Festive Foods Everyone Will Crave

A 2023 survey by the International Food Information Council found that six out of 10 people reported eating a more plant-based diet to be healthier. Read More »