✔️protein + fiber rich
Another yummy, plant-based meal rich in fiber and protein! These vegan cutlets feature red lentils, buckwheat, and white rice. You can sub in any sort of lentils, omit the buckwheat, or add in a different grain. I made this using white rice since the fiber-full legumes can be a lot on the tummy! Otherwise, feel free to use brown. The best part of this is that you can tailor it to your likes.
• 1c red lentils
• 1/2c buckwheat
• 1/2c rice
• 2 flax eggs
• salt, pepper
• dried herbs, optional
• paprika, optional
• 1 onion, optional
Optional soak: Soak the lentils, preferably overnight, in triple the amount of filtered water and 1/2tsp baking soda or white vinegar (optional, but helps to ease digestion). Prep the flax eggs by mixing 2 tbsp of flax seeds with 6 tbsp of water. Let stand at least 30m if using whole flax seeds and 15m if using ground. You want the mixture to be very gooey.
Cook the lentils, rice, and buckwheat separately until very tender (I add about double water to amount of ingredient). If choosing to add in onion, in a sauce pan, caramelize an onion with about a tbsp of olive oil.
Combine all in a mixing bowl. Add salt, pepper, and other species to taste. I added dried herbs, dried mint, and paprika. Mash the mixture very well so that there’s very minimal large grainy bits.
Fill a small bowl with water and wet hands. Grab a small spoonful of the mixture and pat into a circular shape. Place onto a non-stick frying pan (or if not available, just add a bit of oil to the bottom of the pan). Cool the cutler on each side until golden brown. - 7 minutes ago