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Tag: meatless

  • My Favorite Stuffed Eggplant Parmesan Boats – Easy, Hearty & Baked to Perfection

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    If you’ve ever craved all the cozy flavors of Eggplant Parmesan without the frying (or guilt), these Stuffed Eggplant Parmesan Boats are for you! They’re hearty, flavorful, and ready in about 30 minutes—perfect for busy weeknights. I can promise this one delivers big comfort with simple ingredients. No fancy steps—just a wholesome, family-friendly meal that feels special yet easy enough for any meatless night of the week.

    Stuffed Eggplant Parmesan Boats feature baked eggplant halves filled with savory stuffing, topped with melted cheese and fresh basil, all served in tomato sauce in a white oval dish.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Eggplant has always been one of those “forgotten” veggies in my kitchen—until recently. One day, I spotted a pile of glossy, purple beauties at the market and couldn’t resist. That’s how this recipe came to life!

    Once roasted, eggplant becomes tender and flavorful—it takes on this buttery, melt-in-your-mouth quality that’s impossible to resist. These Stuffed Eggplant Parmesan Boats are my family’s new favorite way to enjoy a meatless dinner that still feels hearty and satisfying. And the best part? You can use the scooped-out pulp for the filling, so nothing goes to waste.

    Why You’ll Want to Try My Recipe

    • All the flavor, none of the frying: Enjoy the comfort of Eggplant Parmesan without the oil or mess.
    • Weeknight-friendly: Ready in about 30 minutes with help from store-bought marinara.
    • Customizable: Add chicken, sausage, quinoa, or extra veggies—make it your own!
    • Wholesome & satisfying: One stuffed eggplant boat is filling enough for a full meal.
    • Allergy-friendly comfort food: No eggs, no stress—just pure, cozy goodness everyone can enjoy.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Medium eggplants: These are the stars! Choose firm, shiny eggplants with no soft spots.
    • Olive oil: Adds richness and helps the eggplant roast beautifully.
    • Onion: Gives a sweet, savory base flavor.
    • Garlic: Because everything’s better with garlic, right?
    • Marinara sauce: Use your favorite store-bought brand or homemade. A good-quality sauce makes a big difference here.
    • Dried oregano: Brings that classic Italian flavor we all love.
    • Salt and black pepper: To enhance and balance the flavors.
    • Plain panko breadcrumbs: Adds that irresistible crunch on top.
    • Parmesan cheese: For nutty, salty flavor.
    • Mozzarella cheese: Melts beautifully for that cheesy, stretchy topping.
    • Fresh basil: The finishing touch! Adds color and freshness before serving.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    1. Prep the oven and eggplants

      Preheat your oven to 400º F and line a baking sheet with parchment paper. Cut each eggplant in half lengthwise and scoop out the center, leaving about ½ inch around the sides so they hold their shape. Save the scooped-out eggplant for later.

    2. Roast the shells

      Brush the inside of each eggplant shell with a bit of olive oil and roast, cut-side up, for 10–15 minutes, until tender. This gives them a head start, so they’re perfectly soft when filled. Set aside.

    3. Make the filling

      In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion for about 3 minutes, until fragrant. Add garlic and cook for 1 more minute. Stir in the chopped reserved eggplant and cook until tender, about 5–8 minutes. Add 1½ cups of marinara sauce, oregano, salt, and pepper. Let it simmer for about 5 minutes.

    4. Assemble

      Spread the remaining marinara sauce over the bottom of a baking dish. Mix panko and Parmesan in a small bowl. Place the roasted eggplant shells in the dish, fill them generously with the sauce mixture, sprinkle the panko-Parmesan mix on top, and finish with mozzarella.

    5. Bake and serve

      Bake for 10–15 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.

    Three halved eggplants are transformed into Stuffed Eggplant Parmesan Boats, topped with tomato sauce, melted mozzarella cheese, and basil strips, then baked in a white dish filled with marinara sauce.Three halved eggplants are transformed into Stuffed Eggplant Parmesan Boats, topped with tomato sauce, melted mozzarella cheese, and basil strips, then baked in a white dish filled with marinara sauce.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Watery Sauce: The filling can get a bit loose if the sauce is too thin. Pro Tip: Simmer the sauce for a few extra minutes to thicken before filling the shells.
    • Don’t skip roasting the shells before stuffing—it keeps them from being undercooked later.
    • Use a sturdy baking dish that fits your eggplant halves snugly to keep them upright.
    • Want a little spice? Add a pinch of red pepper flakes to the sauce.
    Stuffed Eggplant Parmesan Boats: Eggplant halves stuffed with a savory filling, topped with melted cheese and tomato sauce, then garnished with sliced fresh basil in a white dish.Stuffed Eggplant Parmesan Boats: Eggplant halves stuffed with a savory filling, topped with melted cheese and tomato sauce, then garnished with sliced fresh basil in a white dish.

    Variations & Additions

    • Add protein: Stir in cooked lentils or crumbled tofu to the sauce for extra heartiness.
    • Add veggies: Spinach, mushrooms, or zucchini blend beautifully into the filling.
    • Make it extra cheesy: Sprinkle some extra Parmesan on top before baking for an extra golden crust.

    Serving Suggestions

    Serve these Eggplant Parmesan Boats with a side of garlic bread or breadsticks, a crisp green salad, or even a bowl of pasta to soak up all that sauce. They also make great leftovers for lunch the next day—just reheat in the oven until warm.

    Storage and Freezing Instructions

    To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

    To reheat: Warm in the oven at 350º F until heated through.

    To freeze: You can freeze the stuffed (but unbaked) eggplant shells for up to 2 months. Thaw overnight in the fridge before baking.

    Frequently Asked Questions

    A halved eggplant transforms into Stuffed Eggplant Parmesan Boats, filled with a savory mixture, topped with melted cheese and herbs, and served on a bed of tomato sauce on a white plate.A halved eggplant transforms into Stuffed Eggplant Parmesan Boats, filled with a savory mixture, topped with melted cheese and herbs, and served on a bed of tomato sauce on a white plate.

    Try These Egg-Free Vegetarian Recipes Next!

    Recipe Card

    Eggplant Parmesan Boats | Mommyhood's DiaryEggplant Parmesan Boats | Mommyhood's Diary

    Eggplant Parmesan Boats

    Oriana Romero

    If you’ve ever craved all the cozy, cheesy comfort of Eggplant Parmesan without the mess of frying—or the guilt—these Stuffed Eggplant Parmesan Boats are for you! They’re hearty, flavorful, and come together in about 30 minutes.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 4 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Prep the Eggplants:

    • To cut and scoop the eggplant, start by washing and drying it well, then place it on a cutting board. Using a sharp knife, slice the eggplant in half lengthwise—from the stem end to the bottom—so you have two long halves that look like little boats. If it rolls around, trim a thin slice off the bottom so it sits flat. Next, use the tip of your knife to lightly score the inside of the flesh in a crisscross pattern, being careful not to pierce the skin; this makes scooping easier. Grab a spoon (a regular tablespoon works fine) and gently scoop out the center, following the natural curve of the eggplant. Move slowly and take small scoops so you don’t tear the skin—your goal is to leave about ½ inch of the flesh all around the sides and bottom so it holds its shape when baked. Place the scooped-out flesh into a bowl; you’ll chop and cook it later for the filling. When you’re done, you should have two sturdy eggplant “boats”. Reserve the scooped eggplant.

    • Brush the inside of the eggplant shells with 1 tablespoon of olive oil and roast in the oven, with the inside facing up, for 10-15 minutes, or until tender. Set aside.

    Assemble:

    • Spread the remaining marinara sauce over the bottom of a baking dish.

    • Mix panko and Parmesan in a small bowl.

    • Place the eggplant shells in a baking dish; fill them with the sauce, top with panko mixture and mozzarella.

    Bake:

    • Bake in the preheated 400°F (200 º C) oven for 10-15 minutes, or until the cheese has melted and the sauce is bubbling.

    • Garnish with fresh chopped basil and serve.

     
    Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
     
    Reheat: Warm in the oven at 350º F until heated through.
     
    Freeze: You can freeze the stuffed (but unbaked) eggplant shells for up to 2 months. Thaw overnight in the fridge before baking.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Watery Sauce: The filling can get a bit loose if the sauce is too thin. Pro Tip: Simmer the sauce for a few extra minutes to thicken before filling the shells.

     
    ➤ Extra Tips:

    • Don’t skip roasting the shells before stuffing—it keeps them from being undercooked later.
    • Use a sturdy baking dish that fits your eggplant halves snugly to keep them upright.
    • Want a little spice? Add a pinch of red pepper flakes to the sauce.

     
    ➤ Variations & Additions:

    • Add protein: Stir in cooked lentils or crumbled tofu to the sauce for extra heartiness.
    • Add veggies: Spinach, mushrooms, or zucchini blend beautifully into the filling.
    • Make it extra cheesy: Sprinkle some extra Parmesan on top before baking for an extra golden crust.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 275kcalCarbohydrates: 31gProtein: 16gFat: 12gSaturated Fat: 2gCholesterol: 7mgSodium: 1247mgPotassium: 1210mgFiber: 11gSugar: 19gVitamin A: 1006IUVitamin C: 20mgCalcium: 367mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course dinner

    Cuisine Italian

    Calories 275

    Keyword dinner easy eggplant meatless

    This is a compensated campaign in collaboration with Ragú® and Latina Bloggers Connect. However, all opinions expressed are my own.

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    Oriana Romero

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  • Cheesy Roasted Butternut Squash Rigatoni – Simply Scratch

    Cheesy Roasted Butternut Squash Rigatoni – Simply Scratch

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    This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!

    I want all.the.pasta!

    It’s that time of year when I start craving butternut squash everything and pasta. So why not combine the two? I mean, you probably already have a zillion recipes calling for butternut squash, so really what’s one more? Because this one is pretty darn tasty and was the first “Macaroni and cheese” recipe I made in my 20’s that was edible. True story. Thanks to Rachel Ray (and her body suits😂), I was able to make mac and cheese (or rigatoni and cheese) successfully.

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Squash. Pasta. Cheese. Heaven.

    Cheesy Roasted Butternut Squash Rigatoni ingredientsCheesy Roasted Butternut Squash Rigatoni ingredients

    To Make This Cheesy Roasted Butternut Squash Rigatoni You Will Need:

    • dried rigatoni pasta – I like to use mezzi rigatoni.
    • unsalted butter – Lends richness and flavor.
    • shallot – For delicate and sweet onion flavor.
    • garlic – Adds distinct punchy flavor.
    • sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
    • unbleached all-purpose flour – Helps to thicken the sauce.
    • low-sodium chicken broth – Use homemade or quality store-bought broth.
    • half & half – Or substitute with equal parts whole milk and heavy cream.
    • kosher salt – Enhances the flavors in the recipe.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • ground nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
    • butternut squash puree – See how I make homemade butternut squash purée here.
    • parmesan cheese – Freshly grated is best.
    • sharp cheddar cheese – Can use white or yellow sharp cheddar.

    Pro Tip: I highly suggest that your ingredients be measured and by the stove top which will help speed it all along nicely.

    butternut squash puree in glass bowlbutternut squash puree in glass bowl

    Make The Butternut Squash Purée:

    Earlier this morning I roasted my butternut squash and pureed it.

    dried rigatoni noodles in a bowldried rigatoni noodles in a bowl

    Making The Pasta:

    Bring a large pot of water with a palmful of sea salt to a boil. I do this first before starting my sauce. It takes a bit to get a pot of water to boil, so it’s important to start this first. The sauce can wait on the pasta, not the other way around.

    melted butter in saucepanmelted butter in saucepan

    Make The Sauce:

    In a saucepan over medium to medium-low heat, I threw in 4 tablespoons of unsalted butter to melt.

    shallots and garlic in melted buttershallots and garlic in melted butter

    Once the butter has melted add in the minced shallots and garlic with a pinch of kosher salt. Stir and let it cook until softened, about 2-3 minutes.

    sage added to sauteed shallots and garlicsage added to sauteed shallots and garlic

    Meanwhile I plucked ten beautiful, soft, fresh sage leaves from my garden and gave them a mince. It should be about 2 tablespoons.

    flour added to herbs and garlic mixtureflour added to herbs and garlic mixture

    Once melted, I sprinkled in three tablespoons of flour.

    bubblesbubbles

    Whisk it all together and let the flour cook for a minute.

    add broth to rouxadd broth to roux

    Once the flour has cooked, whisk in 1 cup chicken stock.

    add half & half to broth and flour mixtureadd half & half to broth and flour mixture

    And 1-1/2 cups half & half.

    season with black pepper and nutmegseason with black pepper and nutmeg

    Season with a pinch of kosher salt, lots of freshly ground black pepper and 1/8 teaspoon nutmeg. I go easy on the salt because of the parmesan cheese and cheddar that I’ll be adding later.

    thickened saucethickened sauce

    Now just cook the sauce on medium-low, whisking every so often, until it thickens. About 4-5 minutes.

    add butternut squash and parmesan cheese to sauceadd butternut squash and parmesan cheese to sauce

    After the sauce has thickened, add in 1-1/2 cups of roasted butternut squash puree with 1 cup grated Parmesan cheese.

    The squash is really what gives this pasta its color!

    whisk cheese and squash into the saucewhisk cheese and squash into the sauce

    Whisk to combine.

    a little sharp cheddar into the saucea little sharp cheddar into the sauce

    Lastly, add in 1/4 cup of the extra sharp cheddar cheese. White or yellow cheddar, it doesn’t matter.

    whisk until smoothwhisk until smooth

    Keep whisking until everything is melty and smooth.

    cooked rigatoni in a colandercooked rigatoni in a colander

    Keep the sauce warm over low heat while you cook the noodles, following the directions on the box of course.

    add cooked pasta to cheese sauceadd cooked pasta to cheese sauce

    When the noodles are al dente, add them into the pan with the cheese sauce.

    toss to combine the pasta and cheese saucetoss to combine the pasta and cheese sauce

    Toss well to combine.

    top with cheesetop with cheese

    Transfer the cheesy pasta to a lightly greased baking dish and sprinkle with the remaining 1 cup of cheddar. Preheat your broiler and slip it underneath for about 3 to 4 minutes. Watch carefully to avoid burning.

    serveserve

    Oh yes. Crispy cheddar top, saucy center…

    cheese strings!cheese strings!

    All the cheese strings!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Serve spoonfuls into bowls and sprinkle with a little black pepper. Maybe even some chopped parsley if you’re feeling fancy.

    I love the sage and shallot flavors going on. That along with the subtle sweetness of the squash and sharp cheese – SO, so good!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Yield: 6 servings

    Roasted Butternut Squash Rigatoni

    This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!

    Prep Time: 1 hour

    Cook Time: 30 minutes

    Total Time: 1 hour 30 minutes

    FOR THE PASTA:

    • sea salt , for pasta water
    • 16 ounces rigatoni pasta, I like to use mezzi rigatoni
    • olive oil spray, for baking dish

    FOR THE SAUCE:

    • 4 tablespoons unsalted butter
    • 1 large shallot, finely minced
    • 2 cloves garlic, minced
    • 10 fresh sage leaves, minced
    • 3 tablespoons unbleached all-purpose flour
    • 1 cup low-sodium chicken stock or broth
    • 1½ cups half & half, see notes
    • pinch kosher salt, plus more or less to taste
    • freshly ground black pepper, to taste
    • 1/8 teaspoon freshly ground nutmeg
    • 1½ cups roasted butternut squash puree
    • 1¼ cups shredded extra sharp cheddar cheese, divided
    • 1 cup grated parmesan cheese

    • Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.

    • Meanwhile, melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.

    • Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.

    • Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.

    • Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.

    • At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.

    • Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.

    • Move your oven rack to the highest position and preheat your broiler on high.

    • Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.

    • Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: If you can’t find half & half, simply sub with equal parts heavy cream and whole milk.

    Serving: 1serving, Calories: 638kcal, Carbohydrates: 69g, Protein: 26g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 447mg, Potassium: 476mg, Fiber: 4g, Sugar: 5g, Vitamin A: 10360IU, Vitamin C: 4mg, Calcium: 458mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This recipe was originally posted on November 14, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Eggless Lentil Patties

    Eggless Lentil Patties

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    These lentil patties are eggless, healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook but still want a hearty and satisfying meal.

    Eggless Lentil Patties Recipe

    I was planning on publishing this recipe for “Meatless Monday” but life got complicated, and I couldn’t make it. So… please pretend that there is something like “Meatless Thursday”.

    Meet my Eggless Lentil Patties … They are super tasty, delicious, and easy to make!

    Everyone liked them. They’re crunchy and golden-brown on the outside, tender on the inside, and with an earthy-nutty flavor. I have to admit that I didn’t expect them to be SO delicious!

    These patties need some binder to get well-formed and solid. I used a flax-egg because of my daughter’s egg allergy, but you can use a regular egg if you don’t have any food restriction.

    Lentil Patties-1

    Eggless Lentil Patties Ingredients

    Amounts are included in the printable recipe below (scroll down). You’ll need:

    • Cooked lentils
    • Breadcrumbs
    • Onion
    • Cilantro leaves
    • Garlic powder
    • Cayenne pepper
    • Salt to taste
    • 1 flax egg or 1 egg if you are not egg-restricted
    • Olive oil

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Lentil Patties-2

    These patties are a great option for a weeknight-healthy dinner. They freeze beautifully. So you can make them during the weekend then freeze them for later use. So easy!

    STORING EGGLESS LENTILS PATTIES

    Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month.

    HOW TO SERVE EGGLESS LENTILS PATTIES

    Serve them on top lettuce leaves, or tucked into pita pockets with a big dollop of yogurt sauce.

    Lentil Patties - Mommyhood's Diary

    Eggless Lentil Patties

    Oriana Romero

    These eggless lentil patties are healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook, but still want a hearty and satisfying meal.

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Servings 6 patties

    Instructions 

    Make the Lentils Patties:

    • Mix cooked lentils, breadcrumbs, onion, cilantro, garlic powder, cayenne pepper, salt, and flax egg in a medium bowl.

    • Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture.

    • Shape mixture into six 3-inch patties. Notes: I like to use a 1/4 cup to divide the mixture into 6 equal portions.

    • Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes on each side or until golden brown. Or bake at 375º F for about 15 – 20 minutes, gently flipping at the halfway mark. 

    • Serve with Greek Sauce and greens, if desired.
      LENTILS: I like to use brown lentils for this recipe. You can either use canned lentils (the easy way) or cook the raw lentils yourself. To cook the raw lentils, place 1/2 cup of lentils and 2 cups of water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until tender but not mushy. Remove from heat and drain water. Cool until just warm.  FLAX EGG: If you don't have any food restrictions, you can use a regular egg in this recipe.  STORE: Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month. Looking for more meatless recipes?   ★ Did you make this recipe? Don't forget to give it a star rating below! Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 132kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 78mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 1.8mgCalcium: 30mgIron: 1.7mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine American

    Calories 132

    Keyword Eggless lentils patties

    MY PICKS FOR THIS RECIPE 2

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