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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Ingredients
- 70 g organic green lentils
- 3 baby carrots
- 3 baby zucchinis
- 2 baby bell peppers
- 1 yellow turnip
- 1 Romanesco cabbage
- 1 small potato
- 1 beet
- 30 g dehydrated soybean and wheat protein
- 2 g garlic
- 2 g onions
- 1 g rosemary
- 1 g parsley
- 1 g thyme
- 1 g chives
- 4 spoons of olive oil
- 35 g water
Directions
- Cook the lentils 30 minutes in boiling water
- Cook the vegetables (carrots, zucchini, yellow turnip, Romanesco cabbage, and potato) in boiling water with salt
- Cook the bell peppers in the oven
- Put the cooked lentils inside a bowl and mix them with the vegetable protein, the garlic, onion, thyme, chives, rosemary, salt, olive oil, and the 35 grams of water. Mix all the ingredients until creating a dough. Afterwards, use a mold cutter and cut the dough into patties. Then cook them on the pan with low heat from 3 to 4 minutes for each side.
- Cook the vegetables and stir fry them in a pan with olive oil for 3 minutes using low heat (so that they acquire color and taste).
- For the sauce, cook the carrots, the beet, and the zucchini in three different casseroles with water, and then blend them (this is to give color to your dish).
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