The Meat Luver Recipe

Rinse lentils under cold water and pick out any debris.

Combine rinsed lentils, vegetable broth (or water), bay leaf, and 1/2 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer 18–22 minutes until lentils are tender but not mushy. Remove from heat, discard the bay leaf, drain any excess liquid and let cool slightly.

Press the tofu for 15 minutes to remove excess water: wrap in a clean towel and set something heavy on top. Crumble the pressed tofu into small pieces with your hands or a fork.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add finely diced onion and a pinch of salt; sauté 4–5 minutes until translucent.

Add minced garlic and chopped mushrooms; cook 6–8 minutes until mushrooms have released moisture and browned.

Stir in chopped sun-dried tomatoes and crumbled tofu; cook 3–4 minutes to warm through and let flavors meld.

Lower heat to medium. Add tomato paste, soy sauce, smoked paprika, cumin, oregano, black pepper and red pepper flakes. Stir and cook 2 minutes to toast spices and coat the mixture.

Add the cooked lentils to the skillet and fold gently to combine. Taste and add maple syrup (or brown sugar) to balance acidity. Adjust salt and pepper as needed.

Make the flax 'egg' by combining 3 tablespoons water with 1 tablespoon ground flaxseed in a small bowl. Let sit 5 minutes until thickened.

Stir the ground oats into the lentil–tofu mixture, then add the flax mixture. Mix thoroughly; the oats and flax will absorb excess moisture and help the filling hold together.

Cook the combined mixture over medium for 3–5 minutes, stirring frequently, to dry it slightly and let it firm up. If the mixture seems too loose, add another tablespoon of ground oats.

If you prefer patties: cool the mixture 5–10 minutes, then portion into 4 equal portions (about 3/4 cup each). Form into compact patties using slightly damp hands. If serving as a crumbled 'meat' for sandwiches, skip forming.

Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add patties and cook 4–5 minutes per side until a browned crust forms. For crumbled filling, spread the mixture in the pan and cook until edges crisp, about 6–8 minutes, stirring occasionally.

Optional: during the last minute of cooking, brush patties lightly with a mix of 1 tsp soy sauce and 1 tsp maple syrup for extra glaze and caramelization.

Lightly brush buns with 1 tablespoon olive oil and toast in a skillet or oven until golden, about 1–2 minutes per side.

Spread vegan mayonnaise or aioli on both bun halves. Place a lettuce leaf on the bottom, add a patty or generous scoop of the crumbled filling, top with sliced tomato, red onion, and pickles.

Season with salt and pepper to taste. Add the top bun and press gently. Serve immediately with your favorite sides (fries, salad, or roasted vegetables).