Lentil Smashburger Taco

🥘 Ingredients

• onion ½ onion
• red bell pepper ¼ red bell pepper
• white mushrooms 4-5 pieces
• salt 1 tsp
• gluten-free oats ½ cups
• salt 1 tsp
• pepper 1 tsp
• smoked paprika 1 tsp
• dried thyme 1 tsp
• garlic powder 1 tsp
• onion powder 1 tsp
• nutritional yeast 1 tsp
• lentils 1 can
• onion ½ onion
• red bell pepper ¼ red bell pepper
• white mushrooms 4-5 pieces
• ketchup 2 tbsp
• tortillas 2 tortillas
• vegan cheese 2 slices
• vegan mayo 0.33 cups
• ketchup 3 tbsp
• mustard 1 tbsp
• sweet relish 2 tbsp
• lemon juice 1 tsp

1. 1

   Add onion , red bell pepper , and white mushrooms to a food processor and pulse until roughly chopped and around the same size. Sauté this mixture in a pan over medium heat until most of the moisture has cooked out (optionally sprinkle salt to draw out more water). Remove from pan and set aside.
2. 2

   In a small food processor add gluten-free oats and salt , pepper , smoked paprika , dried thyme , garlic powder , onion powder , and nutritional yeast and blend until roughly combined. Then in a large bowl add lentils , onion , red bell pepper , white mushrooms , the blended oats and ketchup and mash to form the patty mix and it holds shape.
3. 3

   Take tortillas and shape the patty mix into two rounds on them. Cook patty side down in a pan for 3 minutes|5%minutes , optionally add a weight on top to keep them flat. Flip after 3 minutes|5%minutes , add vegan cheese and steam to melt.
4. 4

   In a small bowl bowl mix together burger sauce: vegan mayo , ketchup , mustard , sweet relish , and lemon juice .
5. 5

   Assemble with toppings of choice and enjoy.