A vegan, gluten free meal everyone will enjoy!


Start with cooking the lentils in plenty of water for around 25 minutes and drain. Leave to cool.

To rehydrate the soya mince; add boiling water to the dried soya mince and leave for 10 minutes. Drain and squeeze out any excess water.

Put the soya mince, lentils, sheese and tahini into a blender and blend until you have a smooth paste. Add the flat parsley and mix a bit more.

Coat your hands with the gluten free flour and form 4 burgers from the lentil/sheese mixture.

Heat the coconut oil in a frying pan and fry the burgers for 3 minutes before turning to fry the other side for 3 more minutes.

Spread the mayonnaise on both halves of a gluten free roll, add some lettuce, add a burger and top with beetroot slices.

This recipe is suitable for  2 persons without side dishes, or for 4 persons with boiled potatoes and a side salad.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Lentil burgers

Lentil burgers


Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.