Vegan Lentil Muffins Recipe
These vegan lentil muffins are super easy and quick to make. These savoury treats are something that you really will make time and time again.
- 1 tbsp Flax seeds
- 4 tbsp Water
- 1 tbsp Italian seasoning
- 1 tbsp Dijon Mustard
- 2 tbsp Tomato Ketchup
- 600 g cooked lentils
- 60 g Panko Breadcrumbs
- 3 clove Garlic minced
- 1 stalk Celery diced
- 1 Carrot diced
- Salt & Pepper To season
For the Glaze
- 4 tbsp Tomato Ketchup
- 1 tbsp Balsamic Vinegar
- Preheat the oven to 350°F (180°C).
- Mix the ground flax seeds 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 fridge for up to 3 days.
Serving size: 2 muffins per portion.
Serving: 1personCalories: 386kcalCarbohydrates: 69gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 506mgPotassium: 1035mgFiber: 19gSugar: 13gVitamin A: 3659IUVitamin C: 7mgCalcium: 137mgIron: 9mg
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