Ultramarathoner Scott Jurek says he grew up as a 鈥渕eat-and-potatoes kid who didn鈥檛 like to run much.鈥 As an adult, he has won seven and two , and he set for the most miles run in 24 hours (165.7). And he鈥檚 done it all on a vegan diet. 鈥淢ost people assume I grew up in a hippie household,鈥 he says. 鈥淚t wasn鈥檛 like that. I just found that I needed to watch what was going into my body as I became more serious about running.鈥 During college he began experimenting with plant-based foods and developed his own聽recipes. In his new book 聽(Houghton Mifflin Harcourt, $26), on shelves in June, Jurek聽credits his diet with helping speed his聽recovery times, boosting his energy, and improving his race performance. He also shares his favorite vegan recipes, like this lentil-mushroom聽burger. 鈥淚t has a ton of protein,鈥 says the 38-year-old Jurek. 鈥淏ut more important, it tastes great. Even people who love hamburgers will feel satisfied.鈥
Lentil-Mushroom Burgers
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c鈥妘p chopped onions. Simmer for 35 to 40 minutes.
2. Combine聽3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, saut茅 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, saut茅ed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form聽patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.