Discover the secret to a long and healthy life with these Vegan Lentil and Zucchini Cutlets. Inspired by a recipe that helped my grandma live to 100 years old, these cutlets are not only nutritious but also incredibly delicious. Packed with the wholesome goodness of lentils and zucchini, and enhanced with fresh herbs and sun-dried tomatoes, these cutlets offer a satisfying and flavorful alternative to meat-based dishes. Perfect for a healthy meal any time of the day, these vegan cutlets are sure to become a favorite in your kitchen......Read The Full Article>>.....Read The Full Article>>
Ingredients:
- 200g lentils, ground in a coffee grinder
- 150-200ml boiling water
- 1 onion, finely chopped
- Olive oil, for frying
- 1 zucchini (300g), grated and juice squeezed out
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped
- Sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 80g almond flour
- Refined olive oil, for shaping and frying
Directions:
- Place the ground lentils in a bowl and pour boiling water over them. Stir until it thickens and let it swell for a few minutes.
- In a frying pan, heat some olive oil over medium heat. Add the chopped onion and fry until golden brown.
- Add the grated zucchini (with the juice squeezed out), salt, black pepper, chopped dill, sun-dried tomatoes, and minced garlic to the bowl with the swollen lentils. Mix well.
- Add the almond flour to the mixture and stir until well combined.
- Using your hands, shape the mixture into cutlets.
- Heat refined olive oil in a frying pan over medium heat. Fry the cutlets until golden brown on both sides.
- Remove the cutlets from the pan and drain on paper towels.
- Enjoy these delicious vegan lentil and zucchini cutlets!
Prep Time:
15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 150 kcal per serving | Servings: 4 servings
More Information:
These Vegan Lentil and Zucchini Cutlets are a testament to the idea that healthy eating can be both delicious and satisfying. Lentils are a fantastic source of plant-based protein and fiber, while zucchini adds moisture and a subtle sweetness to the mix. The addition of almond flour helps to bind the ingredients together, creating a perfect texture for the cutlets. The fresh dill and sun-dried tomatoes add a burst of flavor, making each bite a delightful experience. These cutlets are easy to prepare and cook, making them a great option for quick weeknight dinners or meal prepping.
Conclusion:
Vegan Lentil and Zucchini Cutlets are a delicious and nutritious way to enjoy a plant-based meal. Their rich flavors and satisfying texture make them an excellent alternative to traditional meat dishes. Whether you’re a lifelong vegan or simply looking to incorporate more plant-based meals into your diet, these cutlets are sure to impress. Serve them with a side salad, in a wrap, or on their own for a wholesome and tasty meal. Try this recipe today and discover why my grandma loved these cutlets so much—they might just become your new favorite too!
