Red Lentil Kebab Recipe

Red Lentil Kebab Recipe (Gluten-free & Dairy-free) | Vegan Kebab Recipe | Vegetable Kebab Recipe

https://www.youtube.com/watch?v=94VdtP5OlZI

Ingredients: 1 cup red lentil (200g) ( soaked for 20 - 25 mins) 1 inch of ginger (roughly chopped) 4 cloves of garlic (roughly chopped) 1 cup flat leaf parsley OR cilantro/coriander leaves 1/2 cup almond flour/meal (50g) OR whole cashew nuts OR bread crumbs Salt to taste 1 teaspoon garam masala powder (OPTIONAL) 1 teaspoon Cayenne pepper OR Indian red chili powder OR 2 green chilles OR Chili flakes 1 teaspoon cumin powder 1 teaspoon black pepper powder Juice of 1 lime OR 1 lemon OR to your taste 1/4 teaspoon baking soda Vegetables: (you can use any vegetable of you choice) 1 teaspoon cooking oil 1 medium onion (grated - about 1 cup approx.) 1 medium potato (grated - about 1 cup approx.) 1 medium carrot (grated - about 1 cup approx.) 1 cup cabbage (grated/finely chopped) Salt to taste 1/2 cup cooking oil for frying

https://www.youtube.com/watch?v=2lsDH7Lmw-0

Baked Vegetable Patties (Grain-Free & Dairy-Free) | Vegan Patties: This is a very healthy and nutritious patty recipe and is quick and easy to make. I hope you enjoy this recipe! Ingredient list: 2 Medium Zucchini (300 g) - Grated 1 Medium Carrot (200 g) - Grated 1 Medium Potato (150 g) - Grated 1 Small Onion (100 g) - Finely Chopped 1/2 Cup Parsley OR Cilantro Leaves - Finely Chopped 1/2 Teaspoon Salt 1/2 Cup Almond Flour/meal (50g) OR Roasted Ground Walnuts 1/4 Cup of Nutritional Yeast OR Cheese of choice 2 Tablespoon Ground Chia seeds OR Flax Seeds OR 1 Egg 1/2 Teaspoon Cumin Powder 1/2 Teaspoon Garlic Powder OR Fresh Garlic (OPTIONAL) 1/2 Teaspoon Cayenne Pepper (OPTIONAL) Salt to Taste 1/4 Cup of Extra Virgin Olive Oil (Organic Cold-Pressed) OR Oil of Choice

https://www.youtube.com/watch?v=0deC4l7uGY4

https://thevietvegan.com/vegan-lentil-patties/

Ingredients

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For the Lentil Patties
• 1 cup red lentils, rinsed and drained
• 2 cups water
• 1 tbsp oil (I used sunflower)
• 1 large onion, diced (~1 cup)
• 2-3 medium carrots, diced (~1 cup)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne powder
• 3/4 cup rolled oats (to be processed) + 1/4 cup rolled oats
• 1/2 packed cup cilantro, roughly chopped with stems
• 1 tsp kosher salt
Sriracha Tahini Sauce
• 1/4 cup water
• 1 lemon, juiced
• 1/2 cup tahini
• 1 tbsp sriracha (use less if you don't like it spicy)
• 1/4 tsp kosher salt

Instructions

1. Cook the rinsed red lentils in a small pot with 2 cups water. Bring water to a boil then lower to a simmer and cook covered for 15 minutes until lentils have absorbed all the water and are soft, and almost a mashed potato consistency. Remove from heat and set aside.
2. In a small pot over medium heat, cook onions and carrots with oil until translucent and soft, about 10 minutes.
3. Add garlic powder, onion powder, paprika, turmeric, cumin, and cayenne powder and stir to cook the spices. Deglaze the pan with a splash of water to get any of the caramelized flavour off the pan and then stir to cook off the excess water (about 1-2 minutes). Remove from heat and set aside.
4. In a food processor, process 3/4 cup rolled oats until it becomes a coarse flour (I show the texture in the video). Add the salt, onion/carrot/spice mixture, and chopped cilantro to the food processor and blitz until uniform in texture (not totally pureed but one consistent texture). You can add in the remaining rolled oats and blitz just to break them up a bit OR you can stir them in whole, totally up to you.
5. Combine this processed mixture with the lentils with a spatula until incorporated. You may need to add water or more processed oats until you get a mixture that will hold its shape but isn't so dry that it'll crumble.
6. Preheat oven to 400F.
7. Scoop 3 Tbsp sized balls onto a lined baking sheet and flatten with wet or oiled fingers so your fingers don't stick to the patties.
8. Bake for 15 minutes until the bottoms are browned, then flip and bake for 5 more. (If your oven runs cooler, you may need to bake for an additional 5-10 minutes). Remove from baking pans and let cool on a wire rack. Repeat until all the mixture is used up.
Sriracha Tahini Sauce
9. Combine water, lemon juice, tahini, sriracha and salt and whisk together until combined and uniform. Thin with a little more water if you want to use as a dressing, keep as is for a sandwich spread or a dipping sauce. Enjoy!