Delicious Vegan Beet Stem and Lentil Patties Recipe – Gluten-Free

Are you looking for a tasty way to enjoy vegetables and lentils? Our Vegan Beet Stem and Lentil Patties are just the thing! Not only are they packed with nutrients, but they’re also super delicious and easy to make.

Beet stems often get tossed away, but they are full of flavor and nutrients. In this recipe, we use them along with lentils, a great source of protein, to create something special and healthy. These patties are perfect for a quick meal and can be served in so many fun ways—inside burgers, on top of salads, or just on their own with your favorite dip!

Why try this recipe? It’s not just about the taste—it’s also about not wasting food. Using the beet stems helps you use all parts of the vegetable, which is good for our planet. Plus, these patties are a fantastic option for anyone wanting to eat more plants, whether you’re a full-time vegan or just trying to cut down on meat.

Vegan Beet Stem and Lentil Patties

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Discover the perfect blend of nutrition and taste with our Vegan Beet Stem and Lentil Patties! These gluten-free delights are crafted from wholesome lentils and vibrant beet stems, seasoned with aromatic spices for a mouthwatering experience. Ideal for dinner or a healthy snack, these patties promise satisfaction in every bite. Dive into this easy-to-follow recipe and impress your guests with a gourmet vegan treat!

Course: Main CourseCuisine: AmericanDifficulty: medium

Servings

patties

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Resting Time

minutes

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Lentils
1 cup dry brown lentils
Liquid for Cooking
4 cups water
Greens
7 oz fresh beet stems
1/2 cup steamed kale leaves, lightly packed
Binding Agents
2 cups gluten-free quick cooking oats
Seasonings
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground black pepper
1 tsp whole fennel seeds
Protein Boost
3 tbsp vegan pea protein powder
Cooking Oil
1 tbsp canola oil for frying
Alternative Ingredients:
Brown Lentils: Substitute with green lentils or black beans.
Canola Oil: Use olive oil or avocado oil for frying.
Quick Cooking Oats: Rolled oats or almond flour for binding.

Directions

Cooking Lentils – In a saucepan, combine brown lentils and water; follow package instructions to cook. Once done, drain and rinse under cold water.
Prepping Greens – Using a food processor, finely chop the beet stems and briefly pulse the steamed kale leaves. Transfer both to a large mixing bowl.
Mixing Ingredients – Blend the cooked lentils with quick oats in the food processor until well combined. Add this mixture to the greens in the bowl along with salt, onion powder, garlic powder, black pepper, fennel seeds, and pea protein powder. Mix thoroughly with clean hands.
Forming Patties – Heat a cast iron skillet over high heat until smoky. Brush with canola oil and reduce heat to medium. Form the mixture into balls (about 75 grams each), flatten into patties and fry for about 2 minutes per side or until golden brown.