Quinoa and Red Lentil Cutlets

Name: Quinoa and Red Lentil Cutlets
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper, freshly ground; 1 teaspoons celery salt; 3 cloves garlic, minced or pressed; 1 Tbsp nutritional yeast; 1 mediums onion, minced; 1 teaspoon poultry seasoning (or 1/2 tsp. rubbed sage, 1/2 tsp. ground thyme); 118 milliliters quinoa, rinsed several times and drained; 177 milliliters red lentils, rinsed; 1 teaspoons rosemary, crushed; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 teaspoon thyme; 177 milliliters vital wheat gluten

You can never have too many main course recipes, so give Quinoan and Red Lentil Cutlets From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up poul

Instructions

Remove from heat and allow to cool slightly. Preheat the oven to 350F. Lightly oil a baking sheet. After the quinoa/lentil mixture has cooled enough so that you can handle it easily, drain the excess water and pour the mixture into a large bowl.

Ingredients you will need

Lentils

Quinoa

Water

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Oven

Add all the remaining ingredients except the gluten and stir well.

Mix in the gluten and then use your hands to gently knead the dough for about 5 minutes, to develop the gluten. Divide the dough in half; then divide each half in half. Then divide each piece in half again until you have 8 pieces. Flatten them so that they’re about 1/2-3/4-inch thick and shape them into rectangles.

Ingredients you will need

Dough

Put them on the baking sheet and bake for 20 minutes. Turn each one over and bake for another 10-15 minutes, but be careful not to overcook or they will be dry.

Equipment you will use

Baking Sheet

Oven

Serve hot with your choice of gravy (I suggest Impromptu Mushroom Gravy).

Ingredients you will need

Mushrooms