My lentil stuffing cupcakes are sweet while being savoury, light and soft. They are a scrumptious addition to your plate and a healthy one too.
Just because you don’t eat meat doesn’t mean that you can’t have stuffing. I love vegetarian stuffing; it is so yummy and often adds that missing piece to your plate, and your source of protein.
This stuffing recipe is so versatile, you can use to stuff peppers/ pumpkin/squash or as a stuffing loaf. I like them best served from muffin/cupcake tins. In testing this recipe I have had a freezer full of these and they make the best snack, so they are not just something for the Christmas/Sunday roast.
These cupcakes are packed full of goodness, lots of booster herbs, vegetables and the all-important lentil for some protein. Lentils contain phytic acid and so there soaking your dried lentils can be a good step to take to reduce the phytic acid making the nutrients more available. Alternatively you can cook them straight from dried just following the packs cooking instructions or you can use tinned cooked green lentils.
- 2 cups cooked green lentils (½ cup dried)
- 1 cup grated carrot
- 1 cup grated courgette
- 1 cup ground flaxseed
- 1 cup roughly chopped fresh parsley and coriander
- ½ cup dried cranberries
- ¼ cup sesame seeds
- ¼ cup orange juice
- 1 tsp orange zest
- ½-1 tsp salt
- 1 ½ tbs dried oregano
- 1 tbs dried rosemary
- 1 tbs dried thyme
- Place ½ cup of dried green lentils in a large mason jar or jug. Cover with a paper towel and every morning and evening drain the water and add new fresh water. Repeat for 3 days until starting to sprout.
- Then cook in boiling water for 20-30minutes.
- Preheat the oven to 180 degrees (350F).
- Place the cooked drain green lentils in a food processer with ¾ of the fresh herbs and blitz until almost smooth.
- Place all of the ingredients together in a bowl and use a spoon or your hands to mix until the mixture is well combined. If you are using the stuffing to stuff into something (red pepper etc) then only add ½ cup of ground flax seed rather than the full 1 cup.
- Place the mixture into lined muffin tin. The mixture will fill 12 muffin holes.
- Place in the oven for 40-45 minutes.
- Serve warm or room temperature.