Tip: Adjust your screen timeout in Settings
Vegan Red Lentil Vegetable Pancakes
Hearty red lentil pancakes blended with sauteed onion, carrot, zucchini, bell pepper and garlic, pan-fried golden on both sides. Paired with a creamy cashew sauce.
30 min prep / 50 min total
591 kcal
23.9g protein
1 serving
EasyThis plan uses 1 servings for Vegan Red Lentil Vegetable Pancakes. Adjust below if you need a different amount.
Watch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 62½ gred lentils
soaked 2h, drained
- 1onion
- 1carrot
- 1zucchini
- 1bell pepper
- 1 clovegarlic
- salt
- olive oil
- 37½ gcashews
soaked 2h (for sauce)
- 18¾ mlwater
for sauce
- 1lemon
juice only, for sauce
- 1 clovegarlic
for sauce
Instructions
Soak 250g red lentils in water for , then drain and blend to a smooth paste.
Saute 1 onion, 1 carrot, 1 zucchini, 1 bell pepper and garlic in olive oil until soft, then fold into the lentil paste with salt.
Heat a pan with olive oil and fry the batter in thin rounds, browning both sides until crisp.
Soak 150g cashews , drain and blend with 75ml water, 0.5 lemon juice, 1 garlic clove and 0.5 teaspoon salt to a mayo-like sauce.
Serve the pancakes warm with generous spoonfuls of the cashew sauce on the side.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
