No Meat March 2020 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2020 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • 2019 Recipes
  • Blog
  • Contact

Day 29 Dinner: Root-Vegetable Fritters with Green Lentils and Fig Chutney (Gluten-Free)

2/7/2016

0 Comments

 
Picture
Ingredients:

For the Fritters:

3 cups peeled and cut into 1-inch square chunks
1/2 cup vegan cream
2 Tbsp. vegan margarine
Olive oil for frying
2 cups parsnips, peeled and coarsely grated
1 cup celery root, peeled and coarsely grated
Salt and pepper, to taste

For the Green Lentils:
3 cups water
1 cup green lentils
1 Tbsp. soy sauce
1 small red onion, finely chopped
3 sun-dried tomatoes, drained and chopped

For the Fig Chutney: 
1 1/4 cups chopped ripe figs 
1 small onion, finely chopped
3 Tbsp. sugar
2 1/2 Tbsp. vinegar (red wine or cider)
2 Tbsp. water
1 1/2 Tbsp. raisins
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground ginger


Directions:
  • In a large pot, boil the potato chunks in water until tender. Drain and return to the pot. Add the vegan cream and margarine and mash. Set aside to cool.
  • Pour a generous splash of olive oil into a frying pan and gently fry the grated parsnips and celery root until lightly browned. Add to the potatoes, along with salt and pepper to taste, and mix well.
  • With your hands, form eight round, flat fritters.
  • Heat some more olive oil in a large frying pan. Fry the fritters until one side is golden and crispy. Using a spatula, gently lift and turn each fritter over. Fry the other side and gently place on a paper towel.
  • Add the water and lentils to a large saucepan. Bring to a boil. Cover, reduce the heat, and simmer until tender, about 25 minutes. Drain and return to the saucepan.
  • Add the remaining green lentil ingredients. Cook together for 10 minutes over medium heat. Set aside.
  • Put all of the fig chutney ingredients in a medium-sized saucepan. Heat gently until the sugar dissolves, stirring frequently.
  • Simmer over low heat until the mixture thickens and becomes darker, about 40 minutes.
  • Spoon into a bowl and leave to cool.
To Serve:
  • Place a hot fritter on a plate and top with the warm lentil mixture and chutney.

RECIPE: peta.org
0 Comments



Leave a Reply.

    NMM Recipes

    Check out our 31-day collection of delectable, healthy recipes that will help motivate you through the month of March.

    Archives

    February 2016
    December 2015
    February 2014
    March 2013
    February 2013
    January 2013
    March 2012

    Categories

    All
    Alfredo
    Apple
    Asparagus
    Avocado
    Banana
    Barbeque
    Beans
    Beet
    Blueberry
    Breakfast
    Broccoli
    Burger
    Burrito
    Cabbage
    Cake
    Carrot
    Cashew Cream
    Cauliflower
    Cheeze
    Chia Seeds
    Chickpea
    Chocolate
    Coconut
    Cookies
    Dessert
    Dinner
    Donuts
    Eggplant
    Gluten Free
    Kale
    Lemon
    Lentils
    Lunch
    Mango
    Meat Substitute
    Muffins
    Mushroom
    Oats
    Orange
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pesto
    Pizza
    Polenta
    Potato
    Pudding
    Pumpkin
    Quinoa
    Rice
    Rolls
    Salad
    Sandwich
    Sausage
    Smoky
    Smoothie
    Snack
    Soup
    Spinach
    Squash
    Stir Fry
    Taco
    Tempeh
    Tofu
    Tomato
    Waffles
    Wrap
    Zucchini

    RSS Feed

No Meat March 2020