Corn Lentil and Bean Cakes

Corn Lentil and Bean Cakes

3 Servings

Total time: 70 Minutes


    Sauce Ingredients Part 1

    • 2 tb. extra virgin olive oil
    • 2 lbs. roma tomatoes

    Sauce Ingredients Part 2

    • 1 tb. extra virgin olive oil
    • ½ cup jumbo white onion (julienne)
    • 1 tb. peeled, chopped garlic cloves
    • 1 tsp. basil (chiffonade)
    • 1 tsp. thyme (chopped)
    • 1 tb. Italian parsley (chopped)
    • 1 tsp. oregano (chopped)
    • 1 cup vegetable stock
    • 1 pinch salt and pepper

    Cake Ingredients Part 1

    • ½ cup dry lima beans
    • ½ cup dry scalet runner
    • 1 cup black beans
    • 2 qt. filtered water

    Cake Ingredients Part 2

    • 2 tb. extra virgin olive oil
    • 2 oz. small red onion (diced)
    • 1 tb. peeled, minced garlic cloves
    • 1 cup corn on the cob kernels
    • 1 oz. carrots (diced)
    • 1 oz. celery (diced)
    • 3 oz. peppers (diced)
    • 1 tb. lime juice
    • 1 tb. vegan mayonnaise
    • 1 cup white rice steamed with vegetable stock
    • 1 tb. herbs (chopped)
    • 1 tb. cilantro (chopped)
    • 1 pinch salt and pepper


    Sauce Directions Part 1

    1. Preheat oven to 350° F.
    2. Slice tomatoes in half, scoop out seeds and rub with olive oil. Place on lined pan and place in oven.
    3. Check after 30 minutes but continue cooking until tomatoes are completely tender. If desired you can turn up the oven's heat and caramelize the tomatoes at this point. Careful not to burn the tomatoes.

    Sauce Directions Part 2

    1. Heat oil in pan over medium heat. Add onions and garlic and saute until onions are almost tender. Add tomatoes, herbs and stock.
    2. Once the liquid in the pan has reduced by ¼, place contents of pan in a blender and puree. Taste and season with salt and pepper.

    Cake Directions Part 1

    1. Soak beans in water overnight. When you are ready to cook the next day, place rinsed beans in two pots of water - one for the larger beans and the other for the smaller.
    2. Bring water to a simmer and cover for 45 minutes or until tender.
    3. Drain all the beans from the water and place together in a bowl.
    4. Portion out ⅓ of the bean mixture and place in food processor.
    5. Blend until smooth paste has formed. You may need to thin out with a liquid (vegetable stock) after you finish the paste reserve.

    Cake Directions Part 2

    1. Heat oil in a large pan; add vegetables and saute until tender.
    2. Pour contents of pan along with beans, paste and the rest of the ingredients into a mixing bowl(s).
    3. Mix until ingredients are evenly distributed and mixture binds together but is still coarse. Taste and re-season if necessary.
    4. Portion bean mixture with a scoop into balls and flatten into patties. Place on lined sheet pan and bake in a 350° F oven until inside of patty reaches 350° F and outside gets a bit crisp.