John Myers
Ingredients for 2 servings:
- 150 g beluga lentils (weighed uncooked)
- 2 carrots
- 2 bell peppers, red
- 70 g tomato paste
- 1 tsp nutritional yeast
- 1 onion(s), red
- 1 tsp mustard, medium hot
- 75 g yeast spread (see below)
- 1 tsp balsamic vinegar
- some oil
- salt and pepper
- some thyme, fresh
- some parsley, fresh
- 2 tbsp almond butter, white
- 50 ml plant milk (plant drink) (e.g. soy drink)
- 1 tsp vegetable broth
- 2 tbsp nutritional yeast
- 1 pinch(s) paprika powder
- 1 pinch(s) of turmeric
- 1 pinch(s) of pepper
- 300 g water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
vegan and high in fiber
For the yeast glaze, mix the almond butter with the plant-based milk until creamy. Add the vegetable stock and nutritional yeast and mix well. Season to taste with the spices. Preheat the oven to 220°C (top/bottom heat) (200°C fan-assisted). Halve the bell peppers and remove the cores. Rub the bell pepper halves with 1.5 tablespoons of oil, season with salt and pepper, and place in a baking dish with the opening facing down. Cook in the hot oven for approx. 15 minutes. Meanwhile, rinse the lentils thoroughly under warm running water. Bring to a boil with 300g (lightly salted) water and simmer for 30 minutes over low to medium heat. Peel the carrots, quarter half lengthwise, and cut into 0.5cm cubes. Halve the onion, peel, and finely dice. Pick and finely chop the parsley and thyme leaves. Heat 1 tablespoon of oil in a large pan. Sauté the diced onion and carrot for 4-6 minutes. Add the lentils, mustard, tomato paste, thyme, parsley, and balsamic vinegar and sauté for 3 minutes. Remove the pan from the heat and season the lentil mixture with salt and nutritional yeast. Remove the casserole dish with the pepper halves from the oven, turn the halves over, and fill with the lentil mixture. Cover the pepper halves with the prepared yeast mixture and finish baking in the oven for about 20-25 minutes.
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