Creating great vegan sandwich recipes is an artform. As simple as a sandwich is, it’s also hard to get exactly right when you are creating something new. This Vegan Lentil And Pumpkin Patty Sandwich from Healthy Eating Jo is a great example of vegan sandwich creating done right!
Lentils should be a part of any healthy vegan diet. They are so delicious and nutritious. Using them in a sandwich patty is perfect. Especially since they are a great source of high quality vegan protein. Plant based protein is far superior to animal protein and lentils are a delicious way to get it.
Of course lentils a loaded up with other great vitamins and nutrients. You’ll get plenty of folate, fiber, iron, potassium, vitamin B6, zinc and others. It’s hard to find a more perfect source of great nutrition than lentils.
This vegan sandwich patty also uses pumpkin. In addition to being delicious, pumpkin packs a pretty good nutrition profile of it’s own. There are too many great things to list but potassium, antioxidants and many essential vitamins lead the way.
You get both of those main ingredients in a hearty, delicious sandwich patty you will love to eat as a sandwich. You can make these fresh and feed an army of hungry vegans, or freeze the patties and enjoy them later. They keep very well and taste great heated up.
Recipe Makes 10 Patties
2 1/2 cups cooked lentils (can be from can)
3 1/3 cup diced pumpkin
2 Tbsp crushed garlic
1/2 cup chopped shallots
1 Tbsp coconut oil
1 carrot grated
1 zucchini grated
1 red capsicum diced finely
1 tsp salt
1 1/2 Tbsp Curry powder
1 tsp cumin
2 cups quick oats flour (or breadcrumbs)
1/4 cup vegetable liquid stock
Heat oil in a non stick pan over medium heat
Cook shallots and garlic for a minute
Add spices and salt and stir until fragrant.
Add baked pumpkin and veggies. Cook stirring for 5 minutes until softened. Turn off heat.
Put the lentils in a food processor with enough stock to blend until smooth.
Add the lentil purée to the veggie pan and stir through.
Sprinkle over ground oats/breadcrumbs in lots, stirring before adding more until mixture is like a dough and not too sticky.
Take 3-4 Tbsp scoops and mold into balls and then press into patty shapes
Place on a non stick paper lined baking tray.
Bake patties at 350 for 10 minutes
Flip and cook for another 10 minutes
Can be frozen and enjoyed later!