1 cup dried lentils
2 cups vegetable broth
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup breadcrumbs
1 tbsp tomato paste
1 tbsp soy sauce
1 tbsp nutritional yeast
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
Preheat the oven to 350°F.
Rinse and drain the lentils, then place them in a saucepan with the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the lentils are cooked and the liquid has been absorbed.
In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
In a large bowl, combine the cooked lentils, sautéed onion and garlic, breadcrumbs, tomato paste, soy sauce, nutritional yeast, thyme, rosemary, salt, and pepper. Mix well.
Grease a loaf pan with cooking spray and transfer the lentil mixture into the pan. Press down firmly.
Bake for 40-50 minutes, or until the top is golden brown and the loaf is firm to the touch.
Let cool for 10 minutes before slicing and serving.
4-5 medium potatoes, peeled and diced
3 tbsp vegan butter
2 garlic cloves, minced
1 tbsp chopped fresh parsley
Salt and pepper, to taste
Boil the diced potatoes in a pot of salted water for about 10-15 minutes, or until they are tender but still firm.
Drain the potatoes and set aside.
In a skillet, melt the vegan butter over medium heat. Add the garlic and sauté until fragrant.
Add the cooked potatoes to the skillet and toss to coat them in the garlic butter.
Season with salt, pepper, and chopped parsley. Serve hot.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegan butter, softened
1/2 cup sugar
1 cup unsweetened applesauce
1 tsp vanilla extract
Preheat the oven to 375°F. Line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the vegan butter and sugar until light and fluffy.
Add the applesauce and vanilla extract to the butter mixture and stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Spoon the batter into the muffin cups, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool

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