I’m committing to a new blog post series: Featured Recipes of The Week.
I received an overwhelming number of requests for two particular recipes this past week. They were the vegan chickpea omelette and the instant pot lasagna lentil soup. These recipes are a bit unique, so I can see why you were interested in the receiving these. Each week, when I receive a lot of interest for a particular recipe, I will feature them for you.
Without further ado, below are the two featured recipes from this past week!
Instant Pot Lasagna Lentil Soup
- 1 tbsp avocado oil
- 1/2 onion chopped
- 4 cloves of garlic chopped
- 1 cup chopped veggies – peppers , carrots, zucchini
- 1/4 cup red lentils (uncooked)
- 1 cup pasta sauce
- 1.5 cup diced tomato
- 2 tsp italian seasoning
- 1/4 tsp garlic powder
- 3 cup veggie broth
- 5 oz lentil lasagna sheets (I like Explore Cuisine)
- 1 cup packed spinach , optional
- Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.
- Add veggies and mix in. Add red lentils, tomato, seasoning, garlic powder and mix in. Add a tbsp of tomato paste. Add lasagna sheets and broth and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
- Close the lid and Pressure cook on manual hi for 3 mins. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
- Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.
Vegan Chickpea Omelette
- 3 large heaping tbsp chickpea flour
- pinch of ground black pepper
- 8 tbsp water
- 1 small green onion, chopped
- 2 tbsp basil, chopped
- 2 tbsp avocado oil
- Whisk chickpea flour with pepper. Add water and whisk until you have a creamy omelette batter. Add thinly sliced or chopped onions and chopped herbs.
- Heat up oil in the pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes.
- Remove the heat. Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.