Cranberry Lentil Balls with Mayo and Pita by @food_without_regretsRecipe⠀ Pitas (as many as you wa
Cranberry Lentil Balls with Mayo and Pita by @food_without_regrets Recipe⠀ Pitas (as many as you want)⠀ 200 g dark lentils⠀ 30 g dried cranberries⠀ 1 zucchini (½ to serve with pita)⠀ 1 large onion⠀ 2 cloves garlic⠀ 2 tsp mustard⠀ 4 tbs Tamari sauce⠀ 4 tbs apple vinegar⠀ 2 handful coriander, washed (1 handful to serve with pita)⠀ ½ avocado to serve⠀ ⠀ Dressing⠀ 200 g silken tofu⠀ 2 tbs vinegar⠀ 2 tsp soy or Tamara sauce⠀ 1 tbs mustard⠀ 1 tbs maple syrup or a small handful of dates⠀ ½ tbs dried mint leaves⠀ INSTRUCTIONS⠀ Cook lentils until done.⠀ Line a baking sheet with parchment paper and preheat oven to 180 °C.⠀ Chop garlic and onions and sauté in vinegar (about 4 tbs) for about 3 minutes until transparent.⠀ Add in chopped zucchini and sauté until tender. Separate veggies into two bowls and keep half to serve later.⠀ Chop coriander and place in a food processor. Add lentils, veggies, mustard, Tamara sauce, cranberries and process into a rough mixture. A hand blender works great too.⠀ Roll dough into balls and place onto your baking sheet.⠀ Bake about 20-25 minutes at 200°C until golden brown. Don’t overbake! They should be still moist inside.⠀ Mayo⠀ Drain silken tofu and place with other ingredients in a food processor. Blend until creamy. Add salt and pepper if needed.⠀ Serve your lentil balls with Mayo, sautéed veggies and more vegetables of your choice in your pita. Enjoy! #letscookvegan -- source link
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