Vegan Lentil Cakes with Zhoug Yogurt

Name: Vegan Lentil Cakes with Zhoug Yogurt
Prep time: 15 min
Cook time: 45 min
Yield: 10
Ingredients: 2 cups cooked lentils; 1 tablespoon olive oil; 1/2 red onion, diced ( or sub 1 large shallot); 4-6 garlic cloves, rough chopped; 8 ounces mushrooms, sliced; 1/2 cup rolled oats- gluten free if you prefer; 1/2 cup walnuts ( or sub pecans or cashews); 1 teaspoon cumin; 1 teaspoon coriander; 3/4 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); 1/4 cup chopped parsley or cilantro; 1/2 -1 cup plain yogurt ( feel free to use vegan yogurt); 1-2 tablespoons zhoug - a spicy Israeli condiment available at Trader joes and upscale markets; salt and lemon to taste

Vegan Lentil Cakes with Zhoug Yogurt was pinched from <a href="https://www.feastingathome.com/vegan-lentil-cakes-zhoug-yogurt/" target="_blank" rel="noopener">www.feastingathome.com.</a>

"Simple tasty Vegan Lentil Cakes topped with optional Zhoug Yogurt and served with Everyday Kale Slaw!..."

INGREDIENTS

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2 cups cooked lentils

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1 tablespoon olive oil

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1/2 red onion, diced ( or sub 1 large shallot)

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4-6 garlic cloves, rough chopped

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8 ounces mushrooms, sliced

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1/2 cup rolled oats- gluten free if you prefer

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1/2 cup walnuts ( or sub pecans or cashews)

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1 teaspoon cumin

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1 teaspoon coriander

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3/4 teaspoon kosher salt

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1 tablespoon ground flax ( or sub an egg)

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3 tablespoons water ( leave this out if using the egg)

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1 tablespoon Braggs Liquid Amino's (or 2 teaspoons soy sauce)

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1/4 cup chopped parsley or cilantro

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1/2 -1 cup plain yogurt ( feel free to use vegan yogurt)

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1-2 tablespoons zhoug - a spicy Israeli condiment available at Trader joes and upscale markets

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salt and lemon to taste

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