Kofta is similar to falafel, except they’re made with lentils instead of chickpeas. I used U.S. pulses in this recipe combining red and brown lentil to create a similar texture and cosistency. Combined with different spices and herbs it is then shaped into logs or patties and pan-fried.
Lentils are not only delicious but also a great source of health-promoting fibre and protein, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects.
Enjoy with tzatziki dip or with warm grilled flat bread. You can also have it combined with salad in form of a wrap or in curries. They keep very well in the fridge or freezer and therefor are great for meal preparation.
Vegan and Gluten-Free Lentil Kofta
- 300 g U.S. raw brown lentil cooked
- 200 g U.S. raw red lentil cooked
- 3 Tbsp chikpea flour
- 3 tsp arrowroot powder
- 6 gloves garlic chopped
- 2 pieces medium size onion chopped
- 1 Tbsp parsley chopped
- 1 Tbsp paprika powder
- 1 tsp cinnanmon
- 1 tsp pepper
- 1 tsp salt
- 1 tsp thyme
- 1 tsp nutmeg
- vegetable oil
- In a pan heat 1-2 Tbsp vegetable oil and saute onion and garlic until translucet and fragrant.
- In a bowl bring together all the ingredients including the sauteed onion and garlic and mix until everything is well combined.
- Form about 30 small to medium size logs or patties. Cover and let set in the fridge for at least 1 hour.
- In a pan heat 2-3 vegetable oil and fry logs over medium heat on each side until cooked through and golden brown. This will take about 5-6 min for each batch.
In this video you will get a better idea on how to start eating healthier and replace high processed products with real food that are beneficial to your body, mind and soul.
How to make Dairy-Free Vegan Mushroom Stroganoff. This easy vegan stroganoff recipe will quickly become a new favorite pasta dish! It’s also a healthier version and perfect for meal preparation or as a comforting bundled up bowl of goodness!
A classic Stroganoff is a Russian dish traditionally centered around beef that is cooked in a sour cream based sauce and served over egg noodles. The sour cream is an important ingredient that gives Stroganoff it’s signature creamy tanginess. In this recipe I am replacing the sour cream with a dairy-free option that is coconut milk from Chef’s Choice. By simmering the coconut milk together with the seitan and mushrooms it will slowly thicken naturally into a very creamy smooth consistency with that tanginess to it by using yellow mustard and lime juice for seasoning. To replace the beef I am using homemade Seitan but you can also use tempeh, tofu or other meat substitute.
If you enjoyed this recipe show some love by making a picture of your creation or my recipe video, post it on Instagram and don’t forget to tag me under @maricelsvegancrush and I will reshare your post.
- 3 cups portabella mushrooms (cut in half)
- 1 1/2 cups seitan (cut in small pieces)
- 250g fusilli semolina pasta
- 2 handful fresh parsley (chopped)
- 3 garlic gloves (minced)
- Juice of 1 lime
- 1 medium size onion (thinly sliced)
- 1 Tbsp yellow mustard
- 500g Chef's Choice coconut milk
- Salt and pepper to taste
- 2 Tbsp vegan butter
- 1-2 Tbsp vegetable oil
- Cook pasta according to package direction. Drain and set aside.
- In the pan heat vegetable oil and sauté seitan until golden brown. This should take about 6 to 7 minutes depending on which kind of seitan you are using. Set aside.
- In a pan over medium heat add butter and let melt slowly. Add sliced onion and cook until translucent. Add the mushrooms. Cook until wilted and soft and stir in the minced garlic. Cook for another minute to release the flavours of the garlic.
- Pour the coconut milk and the seitan into the pan. Season with salt, pepper and mustard. Mix gently and let simmer over low heat for about 7-10min until coconut milk is reduced and thickened. Add chopped parsley and combine.
- Combine fusilli noodles with the mushroom gravy and blend until well cooperated. Drizzle lime juice over the stroganoff before serving.
- Replace noodles with grains or mashed potato. For a low carb version make spiralled zucchini or cauliflower rice instead.
- Instead of seitan use tofu, tempeh or other meat option alternatives.
Food Vibration is an important factor and impacts our overall well-being, the environment, our community and the planet. The way your food has been processed is not only a matter of health on the physical level but also on the vibration level. Everything you see including yourself, is made out of energy and therefore has vibration which influences your frequency.
It’s like if your turning on the radio to find your preferred song you have to tune in to the right frequency first, before you can enjoy the music. The same thing applies to food. I am splitting it into two categories. Low and high vibration. Low vibration is the state of negative qualities and high vibration is the state of positive qualities. In order to raise your vibration you have to tune yourself into the right frequency by choosing high vibration food. I am sharing more details on the following videos in two separate parts. Sending you good vibrations.
Pickles are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch, dinner or even a savory breakie! This cucumber recipe video will get you covered.
To pickle something, you simply need to soak the vegetables in a vinegar brine. My brine calls for water, vinegar, mustard seeds (optional) and salt, and you let the cucumbers rest in the brine until you’re ready to eat them. Letting them sit longer helps the flavors develop more, so an overnight soak is ideal, but they’re also fine to eat right away!
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. You can use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.
If you want to take it to the next level and get started on your beautiful health journey by changing your diet this video will be very information for you, specially if you have kids.
In this video I am talking about how you can start a plant-based diet without feeling overwhelmed and stressed out. You will adapt to a new diet and lifestlye with smart tools and tips that you can easily apply at home effortlessly.
This video is part of the LEARN & THRIVE Series. The whole series is all about supporting and inspiring you to thrive and evolve into a new you in all aspects of life.
I am excited to announce that I have created a fun LEARN and THRIVE Series on YouTube to support and inspire you with your overall well being.