Happy Seasonal Sunday!
With Memorial Day just around the corner, it’s time to fire up the grill—and we’ve got a seriously satisfying recipe that’s 100% plant-based, oil-free and full of smoky flavor.
Whether you’re planning a backyard barbecue or a picnic in the park, this recipe brings big cookout vibes—without sacrificing your plant-based principles.
Recipe
Ingredients:
- 1 cup cooked green or brown lentils (not mushy)
- 1 cup finely chopped mushrooms (cremini or button)
- ½ cup rolled oats (blitzed slightly for texture)
- ¼ cup finely chopped onions or green onions
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 1 tbsp tomato paste
- 1 tbsp tamari (plus extra for brushing)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & black pepper to taste
Optional Flavor Add-ins:
- Chopped fresh parsley or cilantro
- Crushed walnuts or sunflower seeds (for crunch)
- A dash of liquid smoke (for intense grill vibes)
To Prepare:
- Sauté (Dry): Cook mushrooms and onions in a dry nonstick pan until moisture cooks out and they start to brown (5–7 min).
- Mix: In a large bowl, combine lentils, cooked mushrooms/onions, oats, flax egg, tomato paste, tamari and seasonings. Mash well, leaving some texture.
- Chill: Let the mixture rest in the fridge for 15–30 minutes to firm up.
- Shape: Form into 4–5 firm patties.
- Grill: Brush both sides of each patty with a little tamari. Grill over medium heat for 4–5 minutes per side, until crisp and smoky.
Make room on the grill—because this one’s sure to impress! Wishing you a flavorful, fresh and joyful Memorial Day weekend.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
