Directions
The Christmas is near, I feel the vibe everywhere, this week I will bring this festive vibe in my plates.
Meatless Monday is here 😊 A super simple, healthy and delicious new vegan recipe with beluga lentils and cauliflower.
150 g beluga (black) lentils
450 ml water/vegetable stock
1 head cauliflower chopped
2 tsp garlic powder
1 tbsp nutritional yeast
1 tsp chili flakes
1 tbsp EVOO
Salt & pepper, to taste
Leek sprouts
Cauliflower puree
Bring a pot of salted water to a boil, then add the cauliflower and simmer for 15-20 minutes or until tender.
Drain the cauliflower, add half of the garlic powder, nutritional yeast, season and blend until smooth.
Beluga lentils
In a pot add the lentils and 450 ml water or vegetable stock. Bring to boil, add the remaining garlic and simmer for 15-20 minute or until tender. Drain excess liquid, if the case, season, add the oil and chili flakes and mix.
Divide the puree between plates, add the lentils, top with sprouts, sprinkle with extra chili flakes and some oil and serve.
Enjoy!
