- 1
Ingredients
- Coleslaw:
- 2 cups lentils, cooked
- 1 cup quinoa, cooked
- 1 cup carrot, shredded
- 1/2 cup onion, chopped
- 2 flax eggs
- 1/2 jalapeño (I like it spicy- use less if you don't)
- 1 t chili powder
- 1 t cumin seed
- 1/2 - 1 cup almond meal
- 1 head cabbage, finely chopped
- 1/2 cup vegan mayonnaise
- 1 cup carrot, finely chopped
- 1 cup onion, finely chopped
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 tablespoon pepper
Preparation
Step 1
BURGER INSTRUCTIONS
Smash lentils or pulse in a food processor. Add the rest of the ingredients (except almond meal) into a food processor or in a mixing bowl. Once well combined, add almond meal and form burger patties.
Warm coconut oil in skillet or on griddle.
Cook patties for about 8 minutes on each side or until it looks similar to a grilled burger.
Top Udi's Gluten Free bun with veggie patty, homemade vegan coleslaw, and condiments of choice!
TACO INSTRUCTIONS
NOTE: If you are making tacos only, you can leave out the almond meal and sauté the mixed ingredients in a pan. If you have leftover burgers, follow the instructions below!
Break apart the leftover burgers so it fills the taco like ground beef would.
Top Udi's Gluten Free tortillas with veggie patty, homemade vegan coleslaw, and jalapeño cashew crema!
Jalapeño Cashew Crema:
1.5 cups raw unsalted cashews (preferably soaked)
3/4 cup water
1 garlic clove, minced
1/4 cup minced onion
1/2 jalapeño pepper, chopped
4 tablespoons fresh lemon juice
cilantro to taste
salt to taste (about 1/2 teaspoon)