Red Lentil Patties with Mushroom Gravy

Ingredients

• red lentils
• red onion
• garlic
• ground flaxseeds
• white miso paste
• chickpea flour
• whole-grain bread crumbs
• nutritional yeast
• parsley
• tomato paste
• thyme
• pippali

Instructions

1. In a saucepan, combine the lentils with 2 cups (470ml) of water and bring to a boil.
2. Lower the heat to low, stir in the red onion and garlic, cover, and simmer until tender, about 8 minutes.
3. If any water remains, drain well and set the lentils aside.
4. Preheat the oven to 400°F (205°C).
5. Line a rimmed baking sheet with parchment paper and set aside.
6. In a small cup or bowl, combine the flaxseeds and miso paste with 2 tablespoons of hot water, stirring to blend well.
7. Set aside for 2 to 3 minutes to thicken.
8. Transfer the cooked lentil mixture to a bowl.
9. Add the flaxseed mixture.
10. Stir in the chickpea flour, bread crumbs, nutritional yeast, parsley, tomato paste, thyme, pippali, and sodium-free salt substitute (if using).
11. Mix until all the ingredients are well combined.
12. Pinch off a small amount of the mixture to check that it holds together well.
13. If the mixture is too loose, mix in more bread crumbs.
14. Use your hands to divide the mixture equally into six balls.
15. Flatten each ball into a patty and arrange them on the prepared baking sheet.
16. Bake until firm and lightly browned on both sides, 15 to 20 minutes, turning once about halfway through.
17. Serve topped with the Mushroom Gravy (if using).