Marfigs' Munchies

Adventures in vegan eats and feats

Red lentil burger wraps with curried pumpkin fries


The best part of my weekends is going to the Saturday market. Fresh air, outside vibes, people watching, family, and a delicious falafel wrap. I don’t always indulge but sometimes I buy a stack of their homemade spinach wraps to munch during the week, and with a hankering for protein I made some super quick and easy burgers to stuff inside them. Healthy and a real treat!redlentilburgersplash

redlentilburgerspreadThe glee of making things yourself is obviously the control one has over ingredients, and to realize just how unique one’s tastebuds when behind the steering wheel. When I was first learning to cook for myself I went wild on ingredients, splashing jam and vinegar and spices and absolutely everything in the pantry into my food. I don’t think much has changed on that front, since it makes for the most fun form of cooking. With simple ingredients, however, one can’t go wrong!redlentilspread

Ingredients (makes 10):

  • 1 1/4 cup chickpea flour
  • 1 cup red lentils
  • 2 big handfuls spinach
  • 1 handful chives
  • 2 TBSP peppadews/piquantΓ© peppers
  • 1 small onion, chopped finely
  • 2 tsp black pepper
  • 2 tsp cayenne pepper
  • 3 TBSP aquafaba


  1. Preheat oven to 180C and line a baking tray.
  2. In a food processor, blend your ingredients until smooth.
  3. Dollop heaped TBSP-sized portions of batter into a patty shape with slightly wet hands.
  4. Bake for 20 minutes, turn over, then bake for 10 minutes more.

Fries (serves 2):

  • 300g pumpkin, sliced into fries
  • 2 tsp curry powder
  • 3 TBSP aquafaba


  1. Toss the slices in the curry powder and aquafaba and bake for 20 or so minutes a side until crispy.

To serve:

Wraps, lettuce, red peppers, sundried tomato pesto or sauce of choice

bittenredlentilburgernomWhen I see how easy it actually is to make quick and healthy food, it becomes all the more eyeroll-inducing to try and eat out and not have anything on offer other than cheese-free pizza (and even that is sometimes a battle!). Most vegetarian options these days are feta and spinach, as if no other ingredients exist. Apart from our Saturday treat, there’s no real point eating out or “treating” oneself outside the homestead.Β redlentilburger1Man-thing, ardent omnivore that he is, of course glories in the opportunity to stock up his stomach on goodies he doesn’t get to munch in our vegan household, but I’m more and more considering a pilgrimage to Johannesburg just to indulge in something 100% vegan and glorious. It’s rather silly to have to go to a completely different city, but I’ve seen pics of people driving for 4+ hours just for vegan doughnuts, so I guess it’s not that weird :p

redlentilburger3Anyway, just one more sleep until holiday officially begins!! I haven’t been on a holiday this long since I was an undergraduate student, and then I obviously had no idea how lucky I was. Of course, time flies and all that and there’s always a speeding up right at the beginning and end of it all, but somewhere in between I’m going to finally get around to work on my succulent garden project, establish a lettuce garden, get cracking on e-books, and find homes for two of my foster kittens, who are so frakkin cute it hurts! I’ve also decided that since the post takes ages to get to Morocco I’m going to draw my siblings some colouring-in pictures of them on adventures that my dad can print out and dish out on Christmas eve, since they’re still young and big on presents.

Basically, the theme of this holiday is homemade: if I have to enter another store I’m going to cry!

What are your holiday plans/projects?

Are you already planning a holiday menu and can I get a peek?

8 thoughts on “Red lentil burger wraps with curried pumpkin fries

  1. Pingback: Versatile passion fruit protein cream {vegan + gluten-free} | Marfigs' Munchies

  2. I made these wonderful tasty wraps & filling & the pumpkin fries were absolutely amazing too! xxx


  3. These look great! Will be trying-yum!!


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