The Ingredients
1 Can No Salt Added Black Beans
1 Can No Salt Added Chick Peas
1 Can No Salt Added Lentils
24 oz Portobello mushroom
1 Medium Onion
½ Cup Chick Pea flour
2 Cup Oats
3-4 Luv Beets
3 tbsp Ground Flax Seeds
2 tbsp Psyllium Husk Powder
1 tbsp White Miso Paste
1 tbsp Tapioca Starch
1 tbsp Nutritional Yeast
1 tsp Marmite
3 tbsp Liquid Smoke
Directions
Chop Onion and sauté using water to prevent sticking. Lightly brush portobello mushrooms to clean them. Chop the mushrooms add to onions, and cook until all moisture is gone
Drain, rinse and dry both cans of beans add them to the food processor bowl. Drain, rinse, and dry Lentils, adding 1/2 to the food processor bowl (reserve the rest for use later). Add 1 cup of oats and the remaining ingredients besides the mushroom and onions. Pulse quickly to incorporate flavors.
Pour the mixture into a bowl and repeat the same step with mushrooms and onions. Add remaining lentils and oats. Mix all to incorporate.
Divide the mixture into 4 to 6 ounces and place in a plastic bag to chill and then flatten.
You can cook on each side for 4 to 5 mins or for a firmer version bake these at 375 degrees for one hour (flip them halfway through).
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