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Welcome to my blog. I document my journey toward a simpler, richer, more beautiful life by sharing my thoughts on food, beauty, health, fitness, style, travels and more. Do not forget to suscribe and follow me on social media not to miss out. Hope you have a nice stay!  Salwa Petersern

Veggie Gluten Free 'Steak'

Veggie Gluten Free 'Steak'

Hello! Here is a main dish, both delicious and full of protein that will make a great main dish for Christmas. Now, you have everything from starter to dessert, to put together a healthy, nutritious and tasty vegan gluten free festive meal.

Ingredients (3 people)

100 g red lentils

40 g buckwheat flakes or oats

40g chesnut flakes

400 ml filtered water

250g of firm tofu chopped in small pieces

1 teaspoon salt

75g hazelnut pulp or flour

1 onion, finely minced

3 garlic gloves finely minced

2 table spoon chia seeds

30g mushrooms finely minced

125 ml. Hazelnut milk

2 tablespoon lemon juice

1 teaspoon rosemary

Salt & Pepper

Oil (only for the baking tray if not silicone)

Method

Preheat your oven at 200°C.

In a pot, put the lentils, buckwheat chesnut and/or oats, salt and water and let it cook for 20 minutes. Once this is cooked, mix really well in a big bowl with all remaining ingredients.

Transfer to a cake mold that you would have oiled if not in silicone and let it cook for 45 minutes. If you are using, small individual molds like I did, depending on your oven, you might need only 20 minutes.

Wait for 10 minutes before taking it out of the mold.

It is delicious with a some sauted mushrooms and oven backed winter vegetables such as carrots, brussels sprouts, potatoes, onions, garlic and apples. Enjoy!

Garden of Life Organic Extra Virgin Coconut Oil - Unrefined Cold Pressed Coconut Oil for Hair, Skin and Cooking, 14 Ounce
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