Vegan Lentil Walnut Cakes topped with mushrooms and flavorful Zhoug Sauce!  A simple tasty vegan dinner recipe that is high in protein! 

Vegan Lentil Cakes made with walnuts and mushrooms topped with flavorful Zhoug Sauce. #lentilcakes #veganlentilcakes | www.feastingathome.com #vegandinner #vegan #veganrecipe

This simple tasty recipe for Vegan Lentil Cakes is easy to make and full of great flavor. Serve them up as a hearty vegan main alongside your favorite grain and Everyday Kale Slaw for a healthy nutritious meal. For an extra burst of flavor top with sautéed mushrooms, Green Tahini Sauce or my new favorite Zhoug Sauce!

And a little time-saving tip – pre-cooked lentils can be found at Trader Joe’s and other upscale markets, cutting the overall cooking time in half.

The Vegan Lentil Cakes also make great veggie burgers!

Vegan Lentil Cakes made with walnuts and mushrooms topped with flavorful Zhoug Sauce. #lentilcakes #veganlentilcakes | www.feastingathome.com #vegandinner #vegan #veganrecipe

What you’ll need

  • 2 cups cooked lentils (do not use split lentils)
  •  olive oil
  • red onion
  • garlic
  • mushrooms
  • rolled oats
  •  walnuts (or sub pecans )
  •  ground flax ( or sub an egg)
  • spices
  •  parsley or cilantro

vegan lentil cakes

The Lentil Cakes can be made ahead, refrigerated or frozen and can be reheated for healthy midweek meals.

How to serve Lentil Cakes:

Try with Zhoug Yogurt!

Here is a recipe for Zhoug, an Israeli condiment made with spicy green chilies that can be made at home, and can also be found at many upscale markets as well as  Trader Joes. Here it’s mixed with vegan yogurt, mellowing it out a bit.

We use this a lot a home!

vegan lentil cakes with Zhoug yogurt

This lemony  Everyday Kale Slaw with a simple lemon dressing is an easy tasty side dish for these lentil cakes and can be made ahead, and then used daily with other meals throughout the busy week. Serve the Lentil Cakes over your favorite grain or try this Everyday Quinoa!

Vegan Lentil Cakes

Hope you enjoy these tasty Vegan Lentil Cakes and please leave your comments below!

xoxo

Sylvia

More recipes you may like:

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Vegan Lentil Cakes

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 10 cakes 1x
  • Category: Vegan Main
  • Method: Stove-Top
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

Simple tasty Vegan Lentil Cakes topped with optional Zhoug Sauce and served with Everyday Kale Slaw!


Ingredients

Scale
  • 2 cups cooked lentils ( black, brown, green- do not use split lentils)
  • 1 tablespoon olive oil
  • ½ red onion, diced (or sub 1 large shallot)
  • 46 garlic cloves, rough chopped
  • 8 ounces mushrooms, sliced
  • ½ cup rolled oats- gluten-free if you prefer
  • ½ cup walnuts (or sub pecans or cashews)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ teaspoon kosher salt
  • 1 tablespoon ground flax ( or sub an egg)
  • 3 tablespoons water ( leave this out if using the egg)
  • 1 tablespoon Braggs Liquid Amino’s (or  2 teaspoons soy sauce)
  • ¼ cup chopped parsley or cilantro

Zhoug Yogurt

  • ½1 cup plain yogurt ( or vegan yogurt)
  • 12 tablespoons zhoug – a spicy Israeli condiment available at Trader joes and upscale markets
  • salt and lemon to taste

Instructions

Cook  ⅔ -¾ cup dry lentils (do not use split lentils)  in simmering water until tender. Drain. You will need 2 cups cooked.

In the meantime, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

In a food processor, blend the oats into coarse flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, ground lax, water, (or egg and no water) and pulse repeatedly until it’s well combined and forms a thick dough. If mixture seems overly wet pulse in a little more oats. It doesn’t need to be smooth…a little texture is good here! Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs. ( Save the remaining mushrooms for serving time.)

Using wet hands form into 8-10 little cakes or 4-5 burger patties.

Sear in a skillet, in a little oil, over medium heat,  taking care to let them brown and form a crust,  before flipping. (FYI This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)

Serve with the remaining mushrooms and optional Zhoug Yogurt ( vegan adaptable).

To make zhoug yogurt simply stir a 1-2 tablespoons zhoug into to the yogurt to taste. Add salt and lemon if you like.


Notes

Nutrition

  • Serving Size:
  • Calories: 252
  • Sugar: 3.6 g
  • Sodium: 447.8 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 28 g
  • Fiber: 9 g
  • Protein: 12.4 g
  • Cholesterol: 0 mg

Keywords: vegan lentil patties, lentil patties, lentil cakes, vegan lentil cakes, vegan lentil recipes,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This recipe was delicious! It makes a good vegetarian/vegan burger, too. I highly recommend making it with the zhoug sauce.

  2. I was recently diagnosed with celiac disease, so was looking for good gluten free meals. This was delicious! I also made your zhoug recipe. I felt like I was eating at a nice restaurant. I doubled the recipe and froze some for later. I am thinking of freezing the zhoug, but am wondering how it will do.

    1. Glad this worked for you Lamar! Haven’t tried freezing the zhoug- just worry about it losing its green color?

  3. What kind of lentils did you use? What types of lentils or deal would you recommend using for this recipe? I have some split pigeon peas, split chickpeas, split mung bean and hulled split black mayor beans. Wondering if i can use any or a mixture of these.

    1. Hi Sankar! Please use whole lentils- black, brown or green. Split lentils will not bind as well here. 😉

  4. My husband is a super picky eater and he LOVED these. We’ll definitely make them again!

  5. Oh wow.. these were just amazing!!! I had loads of leftover cooked lentils from badly measuring for a previous meal and these were just perfect thank you! There’s a hatch gone into the freezer for another meal too!! I also appreciated the tip of leaving them till crispy to turn… will definitely cook them again! 🙂

  6. The flavor was great but the texture was a little pasty for us. Did I overcook the lentils perhaps? I’d love to make them again, just improving the texture. Thank you!

  7. This recipe is absolutely delicious. The best vegan burger we have ever had! This will be the standard in our house against which all other veggie burgers compete! I omitted the oil completely, and used green tahini sauce instead of zhoug as my husband does not like hot spices. Thanks so much for the recipe!

  8. I made these tasty lentil cakes today for lunch. I love all of the ingredients and the spices were perfect. Definitely a recipe I will make again. : )

  9. I didn’t have any lentils, and can’t find them in stores right now, but I had some dried chickpeas from other feastingathome.com recipes. So I made this with chickpeas instead and everyone in my family loved it. Thanks for the tip about letting it get the crispy crust before flipping.

  10. I made these for dinner and they were delicious! I cooked the lentils in my Instant Pot while I was getting the other ingredients ready and it didn’t add too much time. And now I have enough lentils left over to stash in the freezer for next time. And there will definitely Bea next time. Thank you for the great recipe!

    1. Glad you gave this a go- one of my favorites too! and thanks for the Instant Pot tip!

  11. Another solid recipe! I make this one for family dinner frequently and usually a double batch either for the freezer or for lunch prep for the week. Excellent.

  12. So YUMMY!!! SPOT ON with the flavors! My husband and I LOVED this recipe. We only used 1 teaspoon of cumin but other than that followed the recipe exactly. Thank you so much for sharing this!!

  13. Discovered this recipe and your website after purchasing Zhoug sauce from Trader Joe. Your lentil cakes were amazing! So excited to discover so many tasty vegan recipes here. Dinner inspiration has return, thank you!

  14. Really delicious, best lentil recipe I’ve had for a while! I subbed in some dried shiitake mushrooms I had lurking in the cupboard as well as some fresh ones which seemed to work. I ouodnt find zhoug at any of my local stores so I googled it and made my own, it was fabulous with the yoghourt. Overall this is a great recipe I will be returning to!

  15. I made this today. Excellent. I didn’t make the salad. I bought the zhouq sauce from Trader Joe’s. I will make again for sure

  16. Hi, made these this afternoon and they are pretty darn good! Too much on the soft side to be a “burger”, so calling them a cake is perfectly apt. Made the mistake of not salting because I thought the soy sauce would add enough salt, but it still needs that little bit extra. Made a double batch and got 9 good-sized patties, some of which I intend to freeze. Will definitely make again. Thank you!!

  17. Sounds like it is full of all of my favourite flavours ! Would love to make it this Sunday.
    – https://www.bloglovin.com/blogs/maja-harder-18257183