Lentil wrap stuffed with courgettes and peppers / Gluten-Free Vegan Kitchen
Hí,
I have experienced first-hand what food allergies are like.
Besides my gluten allergy, I also have a dairy allergy. And if that wasn't enough, I've also experienced being sensitive to certain additives. So I decided to make whatever I could at home. So I started making plant-based milk and gluten-free vegan meals at home.
More and more people like me are struggling with eating problems, so I created this channel to help others. That's why I make gluten-free plant-based foods and drinks.
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I myself was surprised at how well I managed to make a wrap with lentils. It enriches my gluten-free vegan kitchen because it can be filled with so many different flavours. This time I stuffed it with a mixture of peppers, zucchini and parsnips. I topped it all off with a gluten-free vegan yogurt and dill mixture, which gave it a really nice flavor. I would recommend this recipe to those who are not eating gluten-free vegan, as my omnivore friend really enjoyed it. Make it and let me know how it turns out. Thanks!
Simple and fun gluten-free vegan cooking.
REMEMBER, YOU ARE WHAT YOU EAT!
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Soups, lunches, dinners and many more recipes in my playlist. Check out!
/ @glutenfreevegankitchen
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Tools I use in my kitchen:
Link to my chopper machine:
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CAROTE Nonstick Pots and Pans Set:
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Utensil Set:
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RECIPE:
For Wrapp:
2 cups lentils ( 2*250 ml ) or canned lentils
Salt
Water
Oil
Soak the lentils for a few hours or overnight. Canned lentils do not need to be soaked. Then I wash the lentils and blend them with a little water. I blend it until it is creamy. I add salt and enough water to make a pancake batter consistency. Then I fry both sides in an oiled pan.
For filling:
1 bell pepper
half a courgette
1 onion
1 parsnip
salt
2 tsp parsley
2 tsp marjoram
3-4 tablespoons oil
Cut the peppers, courgettes and parsnips into thin strips. Dice the onion finely. I start frying the onion in the oil pan and add the other vegetables. You can also add the spices. I cover and baking until soft and crispy.
For the cream:
4 tablespoons gluten-free vegan natural yogurt
1-2 tsp dill
salt
I mix these together.
I spread the cream on the wrap, I add lettuce, cucumber, whatever I like. You can also add the roasted veggie mixture. Then I roll it up and serve. Enjoy!
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You can email me here:
sandorevamelinda@gmail.com
Thank you for watching my video!
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