Vegan Lentil Dinner Rolls
These Gluten-Free Vegan Lentil Rolls with Garlic Spread are a delightful twist on classic bread rolls. Made with simple whole food plant-based ingredients and a blend of savory spices, these rolls are hearty, flavorful, and perfect for serving alongside soups, salads, or enjoyed on their own as a snack. The garlic zucchini spread adds a creamy, garlicky kick that complements the rolls beautifully.
Ingredients
Rolls
- 1 cup split red lentils soaked for 3 hours
- 2 tbsp psyllium husk powder
- 1 tsp baking soda
- 1 tbsp nutritional yeast
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- ⅓ cup vegetable broth low sodium
- 1 tbsp lemon juice
- 1 tsp tamari low sodium
Zucchini Spread
- 1 small zucchini chopped
- 3 tbsp sunflower seeds
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ cup soy milk unsweetened, or plant based milk of choice
- 2 tsp dark miso paste
Instructions
Rolls
- Preheat oven to 350°F.
- Add the soaked lentils, vegetable broth, lemon juice and tamari to a blender and blend until smooth.
- Add the remaining ingredients to a mixing bowl and stir well.
- Pour the lentil mixture into the bowl with the dry ingredients and mix well.
- Wet hands with a little bit of water and roll mixture into 6 equal sided balls and place on a parchment lined baking tray.
- Bake for 30 minutes.
Zucchini Spread
- Add all ingredients to a blender and blend until smooth.
- Keep in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 319mgPotassium: 482mgFiber: 14gSugar: 2gVitamin A: 91IUVitamin C: 8mgCalcium: 91mgIron: 3mg
Is there a substitute for Psyllium?
Sorry, I haven’t found anything that works well as a replacement
Is it 2 teaspoons of Psylium husks, or 2 TABLEspoons?
2 tbsp
In the video, you say 2 teaspoons of psyllium husk powder; in the printable version you say 2 tablespoons. And you say in the video that if you use psyllium husks (not powder) to use 1/4 C, which seems a lot, since I believe the equivalence is 1 tsp powder = 1 tbsp husks. Can you clarify?
I used 2 tablespoons, sorry for the video error. I used powder form but if you have psyllium in the husk form then use 1/4 cup.
Is there a substitute for the sesame seeds and the poppy seeds?
You can leave them out
Hi Jill, would love to try this recipe would like to know if I use water instead of vegetable broth, would that work? Also what can I use instead of miso paste?
Yes, water is fine and you can use low sodium tamari or soy sauce instead of the miso.
Thank you Jill. Awesome recipe. It was delicious toasted . Do you think I could use water instead of the veg broth next time? I don’t always have it around .
Yes
Can you freeze these rolls? I’d like to make a big batch to have on hand ….
I haven’t tried freezing them but I think they would do great!
Hi Jill,
Love your channel and your recipes especially the sweeter ones since sweets are my Kryptonite.!
I made these rolls and used the 1/4 cup of Psyllium whole husk powder. It worked beautifully. The dough was a bit “tacky” and soft, more like a thickened pancake batter but rolled well with wet hands and held its form. I have noticed that when the rolls are fresh out of the oven I dislike the bitter taste of the red lentils. I have noticed this with crackers made from red lentils as well. I soaked and rinsed well. I dehydrated them a bit more (additional 15 minutes at 200 degrees convection) and left them in the oven overnight and the bitter taste is not noticeable. Is this bitter flavor less pronounced in the green or brown lentils? What are the differences in the red and brown or green lentils? I don’t know if I am extra sensitive to this particular element that causes the bitterness or something about the baking process. Thank you so much for all your talent and hard work to help the world become healthier and kinder to our planet.
I find the red lentils to be the most mild flavored lentils. You are right, you might just be sensitive to the bitter flavor in the lentils especially if you don’t eat them often.
I turned this into a pizza crust and it was wonderful! Do you know if it would work to use pinto beans instead of red lentils for this or your red lentil flatbread?
I haven’t tried any other bean for this recipe so I’m not really sure, sorry.
We really enjoyed the rolls and spread. Thank you for the recipe.
I deflated ? what am I doing wrong.
You might need to bake them a few minutes more. That is my best guess.
I have made this recipe many times and really like it. However after the first time, I started baking it in a small loaf pan and love it for small sandwiches. I have not noticed any bitter taste. After baking, the sunflower seeds come out bright green. Can you tell me why and does everyone else have this experience. It happens every time.
I noticed that too and couldn’t figure out why.
Hi,
Would this work fine with tinned lentils?
No, it has something to do with the starch from the uncooked lentils.
When you list sesame seeds……………….do you mean hulled or unhulled? Can they be used interchangeably? What’s the difference anyway from a nutritional standpoint?
Thanks!
You can use them interchangeably and the unhulled have more nutrients.
Hi, does it matter how much cold water you soak the red lentils in? Do you drain the lentils before mixing?
It doesn’t matter how much water you soak it in but yes, you need to drain off the water before using.
Hi, Jill. Can you recommend a substitute for the nutritional yeast in both the Rolls & Zucchini Spread or can it be left out completely?
It can be left out
I just made this recipe. The rolls seemed very crunchy on the outside but were soft and spongy on the inside. The dough seemed a little wet when I was trying to ball them up in my hands. I am going to make some sun dried tomato and walnut pesto for the topping. Thanks for the recipe.
I made this recipe last week and it is now a favorite! I like the boost of protein the lentils add when eating a roll with soups or salads. I did not make the spread but used hummus instead.
Found an explanation for the green sunflower seeds. https://greenideasproducts.com/food/green-sunflower-seeds/
Caraway seeds may be a good addition as well and I’ll try adding some next time.
Right now, I have the Buckwheat Cinnamon Raisin Bread baking and will comment on that soon.
So happy to have found your website!!!
I love these, especially the high protein content.
they make a great snack.
omg, these r soooo good. texture amazing. i used split yellow dal, hemp hearts instead of seeds and some zaatar, caraway, salt.
tasted batter along the way and added things if it didnt taste just right……for me…… can b soooo versatile.
will freeze some and see how they do.
thank-u
What a great idea! I tried them for the first time the other day. I thought they would also do well in muffin tins, but I am going to try the loaf pan next. Thanks!
Hi Jill
Thanks for this recipe, these were delicious. Could you let me have storing instructions please, as I put them in a tin overnight and they looked like they had gone off the following morning, which was really disappointing. Should I have stored them in the fridge?
Yes, they should be stored in the fridge. Without any preservatives, these will go bad very quickly if left out.
Sorry, I don’t think they have gone off – I think the sunflower seeds have turned bright green which looks like mould! ?
Correct, I’m not sure why they turn bright green. Must be a reaction to one of the other ingredients but mine do the same.
I’m curious if I could spread the batter out in a skillet and cook them like a wrap or flatbread. I’m going to try it!
Yes, it will work. You might have to add a little more liquid.