Put this dish on your table and watch your guests devour it. It's delicious, filling and can be eaten so many ways. Serve it at a get together alongside a green salad, and enjoy the leftovers in a sandwich the following day!
How It's Made
1/2 cup of brown lentils
1/2 cup of quinoa
2 tablespoons of vegetable oil
3 cloves of garlic
1 cup of grated carrots
1/2 cup of sunflower seeds
1/2 teaspoon of thyme
1/2 teaspoon of cumin
1/4 teaspoon (or more if you wish) of chili powder
2 tablespoons of ground chia
3 tablespoons of of soy sauce
2 tablespoons of tahini
2 tablespoons of nutritional yeast
1 cup of panko or gluten-free breadcrumbs
Sea salt and pepper to taste
Place the lentils in a pot with 1/2 cup of water. Salt, and bring to a boil. Turn heat down and simmer for 20 minutes. The lentils should be well cooked.
Place the quinoa in a pot with 1 cup of water. Salt, and bring to a boil. Turn heat down and simmer for about 12 minutes. Once cooked, place the quinoa and lentils in a large bowl and mix.
Preheat the oven to 375°F.
Finely chop the onion and garlic. In a pan, heat vegetable oil and add the onion and garlic. Cook for 5 minutes until golden and add the carrots, sunflower seeds, chili and cumin. Cook for another 5 minutes.
Add the vegetables to the bowl with the quinoa and lentils. Add the chia, and mash the ingredients together using a potato masher.
Add the soy sauce, tahini and nutritional yeast. Adjust seasoning to taste with salt, pepper, spices and soy sauce. Add the panko and mix until uniform. If the texture is too thick, add water 1 tablespoon at a time until desired consistency. If it is too liquid, add more panko.
In a parchment paper lined bread mould (ideally, but any deep mould will do), pour the mixture in. Bake for 30 minutes, remove from heat and let sit for 15 minutes.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.