Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)
When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.
Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!
This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice.
The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.
The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious!
For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.
If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!
The post High Protein Lentil Trail Mix, 3 Ways Peanut gochujang, Indian Chivda, Nacho cheese flavors appeared first on Vegan Richa.
Okra or lady’s finger stir fried with coconut… Kerala style vegetarian side dish, enjoyed with rice. This is one of the dishes I make often with okra or lady’s finger. A very simple & easy to make dish. Okra- Lady's Finger Thoran - Stir Fry With Coconut, Kerala Recipe Print Prep time 5 mins […]
The post Okra- Lady’s Finger Thoran – Stir Fry With Coconut, Kerala Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.
A fantastic vegan alternative, walnut mushroom mince is a filling textually satisfying alternative to faux meat. Try out this simple gluten-free, low-oil recipe that is keto-friendly.
Walnut mushroom mince is one of my favourite fillers for tacos and to add to pasta or fill up a sandwich. The idea was developed as just veggies as filling in a taco was never filling, nor gave depth to that dish. When the recipe was meal prep friendly it was one that my friends loved too. Usually, this mushroom mince is what I go for if there is an omni potluck in which I participate. Throw in some store-bought tacos, a simple pico de Gallo and some shredded vegan cheese, and the plan sounds easy and achievable, doesn’t it?
There are two mushrooms that work well with the mushroom mince. Portebella and the cremini. If you like a meatier version go with portabello. The cremini gives a nicer mouth feel with the walnuts. You can have a mix of mushrooms too. Baby Bella is not too bad, but it makes the mince much softer. Shimenji and enoki are not suitable for this recipe. I have not tried oyster mushrooms for this vegan mince. If it works for you, leave us a comment so we can try it.
Walnuts in this vegan mince provide that oily, crumbly texture. Plus it is a good bit of protein with crushed walnuts. The slightly bitter flavour of the walnuts complements the earthiness of the mushrooms. While mincing the walnuts make sure they are not overprocessed. The powdery walnuts leave the texture too soft.
This recipe is for a basic vegan mince. The flavour profile you want to develop depends on what you want to use it for. The recipe card below gives the measurements and step-by-step instructions to follow.
Walnuts
Mushroom
Cumin
Oregano
Cayenne
Salt
Flavour variations
The walnut mince I make is predominantly used for taco filling and nachos, hence I have added flavours that taste towards it in my basic vegan mince. However, the mince base takes up flavours based on how you prefer to spice it up. You can add while cooking rosemary, oregano and thyme if you are just planning to be used in pasta or pasta salad. If making an Indian-based curry add to the mince some grated garlic, garam masala powder, some turmeric, cumin and coriander powders and chopped cilantro before cooking and then cook them. So it is up to your tastebuds how you like this walnut mince flavoured.
Just as discussed above in this post this is a fantastic recipe to share with any of your vegan friends.
Taco platter: Put up a build-your-own taco with pico de Gallo, cheese, lemon and some soft wraps. In addition, you can add it to salads or top up your nachos platter with it.
Make a sandwich: onto your slice of bread add some creamy Mayo (vegan-friendly ones are so tasty) a whole heap of the walnut mushroom mince, and some cheese and press it down with another slice of bread. Grill it or use a sandwich press and it is a filling sandwich on the go.
Build a burger: if you have leftover mince, mix it with breadcrumbs and some mashed potatoes so they hold shape. Now make them like a patty and this is your quick and easy mushroom burger patty.
Add some to your pasta: I would totally fork this on pasta to make this a wholesome meal. Mix it into the ragu or add it on top of your prepared pasta it tastes really good.
Make a good Indian curry: if you have some mince, thaw a small batch of buna masala and add the mince to it. Now Cook them together with a bit of water to bring them together. Adjust salt if needed. Garnish with julienne ginger, lemon juice and lots more coriander leaves. Keep the naan ready to mop up the curry.
The mushroom walnut mince stays good on the fridge for a week. So if it is a busy week the mince will hold up your need for something filling and quick. Keep in an airtight box and use as needed. The mince can be frozen and thawed as needed, however, once you do that the texture changes slightly as the mushrooms are now a bit fibrous.
The walnut mushroom mince takes a bit of effort to make, yet is one of the handiest meal preps I have ever done. When Shh cooking secretly group placed the theme for vegan dishes this time, this mince is the one I wanted to share. Working with Anu Kollon as my partner, who was so easy to convince to do this, the recipe is now yours too. Let us know in the comments and by star rating how we are doing with our recipe. If you have not subscribed to our content yet, don’t miss out. Follow the arrow below to keep new ideas coming your way.
Stay safe, meal prep and have a lovely week.
Fall planting of strawberries has its advantages to home gardeners in some areas, particularly to those who want to have a bearing bed as soon as possible in their own backyard. We have been familiar for many years with the feasibility-in fact, even the distinct and feasibility in planting in some northerly areas. Fall planting of strawberries may be practiced […]
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Health Benefits:
This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...
The post Coconut Mustard King Fish Curry appeared first on Mamas Secret Recipes.
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