Lentil Souffles with Aquafaba
Prep
Cook
Total
Yield 4-6 servings
It's nice when you plant-based eaters out there can get a chance to have something pretty "meaty". We've included lentils, mushrooms (yes, umami), herbs and spices + both Aquafaba juice and whipped Aquafaba to bring you a MAIN, SIDE or Snack that's really easy to throw together.
Enjoy in homemade tomato sauce or over a bed of massaged kale or romaine ribbons!
Think Falafel...with lentils instead. Delish!
Ingredients
1 can lentils, drained
1 cup plain breadcrumbs or almond meal
4 oz mushrooms, cleaned chopped finely
1/4 bunch parsley, chopped
1 tsp each of garlic powder, smoked paprika, cumin (ground or seeds), chives, salt, onion powder
1/4 cup liquid Aquafaba
2 cups Aquafaba, whipped (see recipe above, you'll be using most of the whipped Aquafaba for this recipe)
Instructions
- Preheat oven to 375 F and use cooking spray to oil a muffin tin.
- Add everything but the whipped Aquafaba to a large bowl. Mix together completely, then add half of the whipped Aquafaba.
- Fold in gently to incorporate. Once all has been incorporated, add the rest of the whipped Aquafaba and very gently fold again until just barely mixed with streaks of white still showing.
- Carefully spoon mixture into each muffin tin using a large cookie scoop* and bake for 25 minutes or until crisp and golden brown on top, with a slight spring when pushed in the middle.
- Remove, cool and serve as mentioned: with tomato sauce or on a bed of greens.**
Notes
*You want to handle mixture carefully so as not to deflate its delicate consistency.
**These can be made in larger batches and frozen for use throughout the month! Simply place what you don't need for your meal or your week into a zip-top plastic bag and freeze. When ready to thaw, place in the fridge overnight. You may need to re-bake for 10 minutes at 350 F to get them crisp again.
Courses dinner, side, snack
Recipe by Vie at https://getvie.com/2018/02/09/aquafaba-recipes-just-for-you/