A vegan, gluten free meal everyone will enjoy!

Lentil burgers
Lentil burgers


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.


  • 100 g dark speckled lentils
  • 50 g Clearspring Soya mince
  • 1 tbsp light tahini
  • 100 g Bute Island mature cheddar style sheese
  • 20 g flat parsley, chopped
  • 4 tbsp coconut oil
  • 50 g gluten free plain flour
  • 250 g cooked beetroot, sliced
  • 4 tbsp egg free mayonnaise
  • 4 gluten free rolls
  • lettuce