Butternut Lentil Burgers
- 1 c butternut squash; cubed
- 2 tbsp extra virgin olive oil
- ¼ c + 1 tbsp tomato chutney
- ½ c cooked red lentils
- 2 tbsp sesame oil
- 1 tbsp garam masala
- 1 tsp fine sea salt
- 1 c panko or regular bread crumbs
- 1 c vital wheat gluten (can be left out to make gluten-free)
Preheat to 400F.
Mix squash with olive oil and spread on baking sheet.
Roast for 45 minutes and set aside.
Lower temperature to 350F.
Combine squash, chutney, lentils, oil, garam masala, and salt in a large bowl. Blend well.
Add bread crumbs/panko and wheat gluten. Blend well.
Divide into ½ c portions and shape into burgers about ½ “ thick (there should be 6).
Place on prepared cookie sheet and cover with a second layer of parchment and top with a second cookie sheet as well to prevent the burgers from puffing up too much while cooking.
Bake for 35 minutes or until golden brown and firm (no need to flip).
*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman