Some Mondays just call for simple. Getting back to the grind, catching up on all the things put on hold over the weekend, a date with the season finale of Shameless…you’ve got to prioritize. When it comes to dinner on nights like this, I want simple. And I want leftovers. Definitely leftovers. These simple but flavorful little sliders fit the bill perfectly, and they’re right on for Meatless Monday. They’re vegan and gluten-free, though I’m known to de-veganize most of my burgers with a fried egg. Because why not put an egg on it?

Crispy Lentil Sliders

Ingredients:

2 cups lentils, cooked

1/2 cup grated carrots

1/2 cup chopped mushrooms

3/4 cups quinoa, cooked

1 garlic clove, chopped

1/2 cup onion, chopped

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1 Tbsp. parsley

2 Tbsp. ground flax seed

Directions:

1. Combine flax seed with 6 Tbsp warm water in a small bowl and set aside to gel.

2. In a food processor, combine all other ingredients until well combined, but not over processed. Add flax and give it another quick whirl.

3. Shape into about 12 small patties. Heat a bit of coconut oil or spray on a large pan and cook patties for about 8-10 minutes on each side. 

Topped with Aluette’s homemade ketchup. So good!