This has been one of my most favorite things to make recently because they're great to snack on and pretty versatile on how you can eat them.
It's best to make these with a food processor but I think you can manage if you have a coffee grinder for the oats and then you can mash the beans with a fork or blend together in a mixer.
Another great thing about these is the simple ingredients. If you already have a plant-based kitchen then you most likely have everything on this list. However, if your new to plant-based cooking then the nutritional yeast and the found flax might not be something you have laying around. These ingredients are not hard to find and if you're thinking about eating a plant-based diet then they will not go to waste.
Let's get started!
Prep time 15 Minutes
Cook time 35 min
Servings - 4
Preheat oven to 350°
1 cup of oats, ground up in food processor or coffee grinder. Use gluten free oats if needed.
1/2 cup of nutritional yeast
1 can of black beans,...
This week's recipe goes with last week's blog post about fiber. Lentils are a great source of fiber. This is a delicious way to get them into your diet!
I've wanted to make a lentil soup for the blog for a long time but have put it off because I don't have a lot of experience cooking lentils. I was very pleased with the results of this recipe, super yummy and also freezable for batch cooking.
Keep in mind I like my soups like stew, super thick, so just add more water/veggie broth for your desired thickness.
Italian Lentil Soup - vegan/gluten-free
Servings 6-8 - Preparation and cooking time - 1 hour
1 onion, diced
5 cloves of garlic, minced
3 medium carrots diced
3 celery stalks diced
1 medium sweet potato, diced
1 28oz can of diced tomatoes
6-8 cups of water or veggie stock. Depending on your preference of thickness.
1 ½ cups of green lentils
1 1/2 tsp oregano
1 1/2 tsp basil
2 tbsp fresh parsley thinly chopped
½ tsp red pepper flakes