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🍽️ Vegan Lentil-Mushroom Patties with Red Cabbage, Mashed Potatoes and Gravy

625 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 200 g
• soy sauce 3 tbsp
• onions, yellow 2 pcs
• garlic cloves 2 pcs
• mushrooms, white 150 g
• oil 2 tbsp
• tomato paste 2 tbsp
• walnut kernels 30 g
• parsley, fresh 10 g
• thyme, fresh 4 g
• lentils, brown 150 g
• oat flakes, fine 5 tbsp
• mustard 1 tbsp
• salt 1 tbsp
• pepper, black ground pinch
• marjoram, dried pinch
• paprika, sweet pinch
• carrots 100 g
• celery stalks 100 g
• wheat flour, Type 405 1 tbsp
• balsamic vinegar, dark 1 tbsp
• vegetable broth 300 ml
• rosemary, fresh 5 g
• sugar beet syrup 1 tbsp
• red cabbage, fresh 400 g
• maple syrup 1 tbsp
• vinegar 2 tbsp
• olive oil 2 tbsp
• potatoes, floury 800 g
• margarine, vegan 3 tbsp
• almond drink 150 ml
• nutmeg, ground pinch

Instructions

1. 1. Place the lentils in a bowl and cover them with three times their volume in water. Let the lentils soak overnight.
2. 2. Drain the soaking water and rinse the lentils in a sieve.
3. 3. Boil the lentils in salted water for about 20 to 30 minutes.
4. 4. Drain the cooked lentils and let them cool down.
5. 5. Pat the tofu dry with a kitchen towel.
6. 6. Crumble the tofu and mix it with soy sauce.
7. 7. Peel the onion and garlic and dice them finely.
8. 8. Clean the mushrooms and chop them very finely.
9. 9. Heat oil in a pan and sweat the onions and garlic in it.
10. 10. Stir in the tomato paste and roast it briefly.
11. 11. Add the mushrooms and tofu to the pan and fry the mixture for about 5 minutes.
12. 12. Chop the walnut kernels finely.
13. 13. Wash the parsley and thyme, dry them, and finely pick the leaves.
14. 14. Mix the cooled lentils with the tofu-mushroom mixture, walnuts, and herbs.
15. 15. Shape the mixture into patties and fry them in the pan until golden brown.
16. 16. While the patties are frying, peel 1 onion, 80 to 100 g of carrots, and 100 g of celery.
17. 17. Cut the vegetables into coarse cubes.
18. 18. Clean 50 g of mushrooms and quarter them depending on their size.
19. 19. Heat 1 tablespoon of oil in a pot.
20. 20. Fry the onions, mushrooms, and carrots over high heat.
21. 21. Peel 1 clove of garlic and crush it.
22. 22. Add the garlic and 1 tablespoon of tomato paste to the pot and roast everything together for 2 minutes.
23. 23. Dust the vegetables with flour.
24. 24. Deglaze the mixture with balsamic vinegar and 1 tablespoon of soy sauce.
25. 25. Fill the pot with vegetable broth.
26. 26. Wash 1 sprig of thyme and 1 sprig of rosemary, dry them, and pick the leaves.
27. 27. Chop the herbs and add them to the sauce.
28. 28. Let the sauce simmer until it thickens.
29. 29. Shred the red cabbage into fine strips.
30. 30. Mix the red cabbage with 0.5 tablespoon of salt and let it rest briefly.
31. 31. Add maple syrup, vinegar, and oil, and knead everything well.
32. 32. Let the red cabbage marinate for 15 to 20 minutes.
33. 33. Bring salted water to a boil.
34. 34. Peel the potatoes and cut them into cubes.
35. 35. Boil the potatoes for about 20 minutes until tender.
36. 36. Drain the potatoes.
37. 37. Mash the potatoes with margarine and almond drink to create a creamy puree.
38. 38. Season the puree with salt and nutmeg.
39. 39. Serve the mashed potatoes with a slice of lentil patty, red cabbage salad, and vegan gravy.

Nutrition per serving

• kcal: 625
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 82 g