"Nur" Salat ... eh nein! Sattmacher & Nährstoffbombe!

Proof number 567 that salad isn't just salad and can actually be filling! At least in my kitchen! ... ############# RECIPE ## ############## ----------------------- Beetroot Salad, Tempeh Bean Patties & Herb Quark (3 servings) ----------------------- Beetroot Salad: 180g black lentils 120g quinoa 240ml vegetable broth 400g raw beetroot 60g lamb's lettuce 1/2 cucumber (200g) 1 small red onion (60g, peeled) 60g shelled, salted pistachios 15g parsley 15g mint Orange-Mustard Dressing: 60ml olive oil 60ml fresh orange juice 2 tsp orange zest 2 tbsp apple cider vinegar 2 tsp maple syrup 2 tsp mustard 1/2 tsp cumin 1 tsp Salt 1/3 tsp pepper Tempeh Bean Patties: 200g tempeh (plain) 200g mushrooms (e.g., button mushrooms) 250g black beans (drained weight) 50g baby spinach 40g rolled oats (fine) 1/2 red onion (50g, peeled) 1 clove garlic 1 tbsp tomato paste 2 tsp mustard 2 tbsp ground flaxseed 1 tbsp soy sauce 2 tsp mustard 1 tsp dried marjoram 1 tsp smoked paprika 1 tsp salt 1/3 tsp pepper Herb Quark: 250g plant-based skyr/quark 1 tbsp lemon juice 1 tsp lemon zest (1/2 lemon) 1 clove garlic (pressed) 2 tbsp chopped mint 1 tbsp olive oil Pinch of salt Pinch Pepper ----------------------- Rinse the lentils, add them to boiling water, and simmer for 20 minutes. Drain in a sieve, rinse, and let them drain. Rinse the quinoa and simmer it in the vegetable broth over low heat for 15 minutes. Turn off the heat and let it stand for 10 minutes. Rinse the beets and simmer them in water with the skin on for about 30-40 minutes, depending on the thickness of the beet(s). Peel the beets and cut them into bite-sized cubes. Dice the cucumber, finely dice the onion, roughly chop the herbs, and shell and chop the pistachios. Mix all the dressing ingredients together. Place all the ingredients in a bowl, pour the dressing over them, and mix well. Mix the flax seeds with 4 tablespoons of warm water and let them soak for 10 minutes. Roughly chop the mushrooms, and finely dice the onion and garlic. Sauté the mushrooms in a dry pan until their liquid has released. Add a little oil, the onion, and the garlic. Sauté for 3-4 minutes, then add the spinach to the pan and stir until wilted. Remove from the heat. Grate the tempeh into strips, for example, using a grater. Now, combine all the ingredients in a bowl, mix, and knead lightly. Season to taste, let the mixture rest for 5 minutes, and then form 12 patties. Place them on a baking sheet, optionally brush lightly with oil, and bake at 200°C (390°F) for 25-30 minutes, turning once halfway through. ----------------------- #vegan #veganfood #plantbased #food