Ingredients: One can organic bpa-free lentils, one tablespoon chopped garlic, 4 sundried tomatoes, 1 tablespoons tahini, handful of mushrooms (canned or fresh and whichever mushroom you want to use), 4 tablespoons pumpkin seeds, 3 tablespoons garlic-chipotle salsa, tablespoon cumin and salt to taste.
1. Add everything to blender.
2. Put patty shapes on parchment paper or place in silicone cupcake molds and into oven till toothpick comes out clean. about 30-40min at 350degrees.
Enjoy with sun-dried tomato hummus, salsa, cashew cream, or avocado lemon sauce. Or top with crispy leeks.
