Vegan Lentil Dinner Rolls

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 35

Cook Time: 3

Servings:

Calories: 210kcal

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.

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Equipment

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.

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Nutrition