Food & Recipe
Vegan Lentil Muffins Recipe
29
Nov
Nov
Ingredients
Serves 3
1 tbsp. flaxseed meal
4 tbsp. water
½ cup (25g) diced onion
3 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
3 cups (600g) cooked lentils
1 tbsp. Italian seasoning
2 tbsp. tomato ketchup
1 tbsp. dijon mustard
1 cup (60g) panko
breadcrumbs
salt & pepper, to taste
For the glaze:
4 tbsp. tomato ketchup
1 tsp. balsamic vinegar
What to do:
- Preheat the oven to 350°F (180°C).
- Mix the ground flaxseeds and water in a small bowl and set aside.
- Sauté the onion in a little water over a medium heat until soft, then add the garlic and cook for 30 seconds. Add the celery and carrot and cook for a couple of minutes until soft.
- Transfer the cooked vegetables to a large bowl. Add the cooked lentils, Italian seasoning, tomato ketchup, dijon mustard, panko breadcrumbs, the flaxseed mixture, and season with salt and pepper. Mix until well combined.
- Fill 12 silicone muffin cups with the lentil mixture and pat each one down lightly.
- To make the glaze, mix the tomato ketchup and balsamic vinegar in a small bowl. Brush each lentil muffin with a little of the glaze and place the muffins into the hot oven to bake for 25-30 minutes.
- Remove the muffins from the oven and set aside on a wire rack to cool for 5-10 minutes before serving.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
