Simple vegan lentil burger recipe !!

Guest post by Laura Sugameli

Hi lovely Vegan friends !!! This vegan lentil burger recipe is for those people who think that lentils are boring. Are you ready to change your mind? I have used a secret ingredient to give lentils a unique taste. Interested ? follow the link :http://lallathechummyvegancook.com/category/vegan-burgers-and-soups/

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Kitcheri recipe

Kitcheri is a ideal credit crunch meal, as a large portion served with steamed vegetables is about 50p a portion. This was given to me by a good friend, Steve Brandon of Harmonyyoga.co.uk

This meal is part of his Ayurveda weight loss programme and is very tasty. Thanks Steve for introducing us to this lovely meal!

Mung Dhal (Green split hulled mung beans)

White basmati rice

vegetable oil

unsweetened desiccated coconut

salt

turmeric, cumin, coriander and fennel seeds

boiling water

see quantities below for serving sizes

Wash the rice and mung dahl. Put the oil in a wok (use a wok with lid or a frying pan with a splatter guard, as oil and water can cause hot splashes). Mix in the spices. Heat the oil until warm to release the fragrance of the spices. Add the washed rice and dahl. Add hot water to cover. Boil on high heat for about 5 mins. Add the coconut and salt. Reduce heat and simmer for 25 minutes topping up the boiling water to just cover as necessary. Serve with steamed brocoli, carrot, sweet potato, peas and courgettes.

To serve 1

Mung dahl 1/4 cup (55g), rice 1/4 cup (50g), oil 1/2 tbsp, coconut 1/2 tbsp, salt 1/8 tsp, spices 1/4 tsp of each

To serve 2

Mung dahl 1/2 cup (110g), rice 1/2 cup (100g), oil 1 tbsp., coconut 1 tbsp., salt 1/8 tsp, spices 1/4 tsp of each

To serve 3

Mung dahl 3/4 cup (165g), rice 3/4 cup (150g), oil 1 1/2 tbsp., coconut 1 1/2 tbsp., salt 1/4 tsp, spices 1/2 tsp of each

To serve 4

Mung dahl 1 cup (220g), rice 1 cup (200g), oil 2 tbsp., coconut 2 tbsp., salt 1/4 tsp, spices 1/2 tsp of each

If you like spicy food, please increase spices as this is a mild spiced dish. These portion sizes are large.

This is a staple in our house as it works out about 50p a portion, any leftovers can be frozen or made into soup with the addition of stock. Can also be made with herbs or different dahl for variety. Dahls can be bought from Indian grocery stores and are very inexpensive. If you have never had dahls before, buy a small bag and try and if you love it you can be the larger better value bag next time. The dahl used is split green mung beans, if you can’t find them, you can make with whole mung beans, but it would take longer to cook. This meal is very filling, so if you have it at lunch time, you should stay full until dinner!

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Savoury bites

I’ve been following weezl’s living on 80p a day challenge and I have made the savoury bites today. Originally they were vegan and the nutritional info on the site refers to the original recipe. They were made with 140g rapeseed oil, more oats, less flour and marmite originally and this is how I’ve made them, see recipe below. The recipe has changed since the oil has changed to lard for her to save money. I have made them today with 100g of rapeseed oil. So the recipe is high in omega 3s, high in calcium (weezl says 4 small bites is the days rda of calcium) and count towards your 5+ a day and only 7p for 3 small bites. I have made them larger today, but usually I make 36-37 small bites as per the recipe. This is the 3rd time I’ve made them, so thought I’d better post a picture. 3 small bites is supposed to be a serving as a snack. I can tell you, both me and my mum find them moreish and its not easy to just eat 3!

150g hot oaty cereal

50g SR flour

40g tom puree

1 can cooked chickpeas (240g) including water

5g garlic

half tspn chilli

100g oil (original recipe had 140g)

1 tsp yeast extract

Empty chickpeas and water into bowl and mash, mix in all other ingredients, place dessertspoon blobs onto 2 baking trays and flatten down and cook at gas 6 for 20-30 mins or until the top looks a little crispy and browned at the edge. Makes 36.

This mixture would also make nice burgers.

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Made the savoury bites again today and this time used black beans. They are so creamy. The only other change I did was to use 80g of oil.

They are so nice.

 

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I was asked by weezl from the 80p a day challenge if I would mind making these with mung beans as this bean will be featured in the vegan 80p a day plan. I did this and they are lovely.

Recipe

150g hot oats cereal

50g plain flour

40g tom puree

120g mung beans cooked (I soaked for 24 hours and then cooked for 20 mins, but I don’t think I needed to soak these, but found out after doing it!) I guess they might take longer to cook if not soaked

100ml water

5g garlic

half tsp. chilli (they could take more)

60g oil (original recipe had 140g)

1 tsp yeast extract

Put mung beans into bowl and mash, mix in all other ingredients, place dessertspoon blobs onto 2 baking trays and flatten down and cook at gas 6 for 20-30 mins or until the top looks a little crispy and browned at the edge. Made 40.

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Carrot, Millet and Almond Sandwich Spread

Today I chose a recipe from this book which I just love. I did a buffet on boxing day and this helped give me ideas and inspiration.

As I slightly amended the recipe, I can safely share it with you. I would definitely recommend the book if you like entertaining.

Approx 220g- 250g carrots, washed and grated

1 yellow onion, peeled and finely chopped

100g millet

50g ground almonds

25g dried dates, finely chopped

300ml water

1 tbsp vegetable oil

1 tbsp garam masala

1/2 tsp cumin powder

1/2 tsp paprika powder

sprinkle of black pepper to taste

Fry the onion and grated carrot for 3 minutes. Add in the spices and stir round. Add the millet, dates and water and stir well. Bring to boil, cover and simmer until the liquid has been absorbed. Check often to make sure it doesn’t boil dry. Take off the heat and stir in the ground almonds and black pepper. Transfer the mixture into a ovenproof dish and evenly press down. Bake for approx 30 mins at 180/350/Gas 4

Serve in sandwiches with salad or on crackers or similar.

This was our boxing day buffet, featuring this spread on bruschetta, chestnut cashew and apple pate stuffed in tomatoes, chickpea and cashew pate on crackers, leftover turkey roast, cranberry sauce and sage and onion stuffing balls on cocktail sticks and savoury bites. More of these recipes to follow over the next couple of weeks.

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Vegan Womble – why not join our group on Facebook and follow our page. We are also on Twitter and Instagram.

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Instagram: https://www.instagram.com/veganwomble2017/
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Blog: https://www.veganwomble.co.uk/
Old blog: (still a few old articles on there waiting to be updated and transferred) http://theveganwomble.blogspot.co.uk/

Hosted and Maintained by http://trickyimppublishing.co.uk

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