Looking for a hearty, nutritious dish that’s easy to make and bursting with flavor? Look no further than this Vegan Lentil and Buckwheat Slice! Packed with protein and fiber, this delightful recipe is perfect for a quick weeknight dinner or as a satisfying snack for your next gathering. With just a handful of wholesome ingredients and a simple preparation method, you’ll be amazed at how something so delicious can be so easy to whip up. Dive into the recipe below and discover how to create a slice that not only tastes great but also keeps you feeling full and energized!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup cooked lentils
- 1 cup buckwheat, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper for easy removal of the slice once cooked.
- In a large mixing bowl, combine 1 cup of cooked lentils and 1 cup of cooked buckwheat. Make sure the lentils and buckwheat are well-drained and not too wet to ensure the slice holds together.
- In a skillet over medium heat, add a splash of oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and grated carrot, cooking for an additional 2-3 minutes until the vegetables are softened.
- Remove the skillet from heat and add the sautéed vegetables to the bowl with lentils and buckwheat. Stir well to combine.
- Add 1 tablespoon of soy sauce, 1 teaspoon of thyme, and season with salt and pepper to taste. Mix all the ingredients thoroughly until well combined.
- Transfer the mixture into the prepared baking dish, spreading it evenly and pressing it down gently to ensure it holds together during baking.
- Bake in the preheated oven for 30-35 minutes, or until the top is slightly golden and firm to the touch.
- Once cooked, remove the slice from the oven and let it cool in the dish for about 10 minutes before slicing into 8 equal pieces.
- Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy your delicious Vegan Lentil and Buckwheat Slice!
Tips
- Prep Ahead: To save time, cook your lentils and buckwheat in advance. Store them in the fridge until you're ready to assemble your slice.
- Add More Veggies: Feel free to customize your slice by adding other vegetables like bell peppers, spinach, or zucchini for extra nutrition and flavor.
- Check Consistency: Ensure your lentils and buckwheat are well-drained before mixing. Excess moisture can make the slice too wet to hold together nicely.
- Experiment with Spices: Don’t hesitate to experiment with different herbs and spices! A pinch of smoked paprika or cumin can add a delightful twist.
- Cool Before Slicing: Allow the slice to cool for about 10 minutes after baking. This will help it firm up and make slicing easier.
- Serve with a Dip: Pair your slice with a delicious vegan dip or sauce, like tahini or a zesty salsa, for an extra flavor boost.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
