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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)


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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