Yummy Lentil Nuggets a la Salsa

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This is the same recipe we made before but prepared in a different way, which will produce an entirely different texture and flavor.

To the Basic Recipe:
1/2 cup all pupose flour
1/2 cup soy flour
2 cups cooked lentils, well drained
1 medium size potato, peeled and cubed
1 medium tomato, chunked
1 medium size onion, peeled and sliced
1/2 cup sweet red and green peppers
1 tsp. garlic powder
1 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/4 tsp. marjoram
1/4 gluten flour
1/2 cup water

Add the following:
1 cup all purpose
1/2 gluten flour
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. Marjoram

In a blender with the 1/2 cup water, process the potato, peppers, tomato, onion and lentils till smooth.
Scrape onto a bowl, add the rest of the ingredients. Cover and let rest for a few minutes so that the resulting soft dough will "set" a little bit (this is only necessary if you use gluten flour.)
In a pot, put about 4 cups add to it 1/2 onion, 1/2 sweet pepper, 1 Tbsp. sweet paprika powder, salt to taste as it begins to boil cut pieces of the dough and drop them into the boiling water. Cook for about 25 minutes. Drain.
Prepare you favorite tomato sauce (spaghetti-style) and drop the pieces of nuggets into this sauce and cook in the sauce for approximately 10 minutes.
Serve as a aside dish for rice, potatoes, sweet squash, steamed vegetables, baked yams, you name it!

Serves 4.

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1 comment:

herbivore triathlete said...

Very interesting concept, I've never heard of lentil nuggets before!

Thanks for linking up to Healthy Vegan Fridays! Please make sure to link this recipe to this week's HVF post on one of the co-hosts blogs!