Mmmm, I just made these today for breakfast. They go great with an Italian tofu scramble. This is still a recipe in progress, as I’m trying to get the formula just right so they stick together when you fry them. I’ve updated because this time I added egg substitute, and they definitely stuck together much better. Just be careful when you flip them.
2 cups lentils
½ tsp liquid smoke
1 tsp herbs de Provence
1 tsp Spike
1 1/2 tsp fennel
1 Tbs tamari
Salt and pepper to taste
2 Tbs olive oil
½ sweet onion, diced small
3 minced garlic cloves
2 – 4 Tbs nutritional yeast
1 egg worth of egg replacer (this is a powder you mix with water. You can find the EnerG brand in a yellow box at Whole Foods or New Seasons, I think in the baking section)
Cook the lentils at a hard simmer in covered in twice as much water, with the lid on. Watch the lentils to make sure there is still water in there, adding as necessary. You want to cook them until they are soft, and in order to do that you will probably need to add water once or twice as they soak up a bunch as they cook.
After you put the lentils on the stove, saute the onion in 1 Tbs of the oil until soft and sort of translucent – about 10 mins. Add the garlic and sauté for another 3 minutes or so, stirring frequently because otherwise the garlic will burn.
When the lentils are about halfway done, add the sauteed onions and garlic along with the other ingredients and continue cooking them until soft, adding water as needed. Keep tasting and adjusting as necessary.
When the lentils are soft and all the water is absorbed, add the nutritional yeast and the egg replacer. Make spoon sized dollops, heat the remaining Tbs of oil, and squish down the patties onto the skillet until they are about a quarter inch thick. Fry them up on medium heat until crispy on both sides.
Serve with ketchup or hot sauce or just eat them plain (but I swear they are soooo good with ketchup).