Put the rinsed lentils in a large saucepan and pour in the vegetable stock. Bring to a boil and then turn down the heat to medium. Cook about 20 minutes or until the lentils are tender. Drain and put in a large bowl to cool.
While the lentils are cooking make breadcrumbs in a food processor. Set aside.
Prepare the two egg substitutes and set aside.
Finely dice the veggies, all together, in a food processor. Pulse them for less than a minute until they are very very fine.
To the large bowl that is holding the cooked lentils add breadcrumbs, egg substitutes, diced garlic, green chili, onion,Worcestershire sauce, marjoram,salt and pepper.
Lightly oil the panini grill with the oil.
Turn on the grill to heat.
Roll some of the lentil mixture into a ball and flatten slightly. Place in the center of the hot, oiled panini grill. Press down the lid to help flatten out the patty and cook for about 8 minutes. Check because some of the panini presses do have different temperatures. Mine has only one.
Cook all of the patties, oiling the grill in between when necessary.