The ingredients add up to 10
cups worth or so, and dividing that into half cupfuls should come out to 10 burgers, or a little less depending on how tightly the half
cup measures are
packed.
2
cups chopped and
packed kale (about 6 - 7 stems -
worth) 1/2
cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1
cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.