Recipe for lentil terrines, steaks or meatballs to fill up on protein and iron

On YouTube and Instagram, Raphaëlle alias Blackberry and Hazelnuts, generously shares his eco-responsible lifestyle, frugality and delicious vegan recipes, never lecturing or making value judgments. Recently you spoke in particular of a lentil-based preparation, easy to make and shape into the shape he prefers: in a bowl, in steaks, or even in meatballs. In addition to being an excellent source of plant-based protein, this multipurpose preparation is also rich in iron, especially when sprinkled with a drizzle of lemon to optimize its absorption. Another plus: This vegan recipe is extremely cheap and freezes very well.

Ingredients for the protean preparation of lentils

For a large pot of terrine and 4 vegetable steaks, or tons of meatballs, you’ll need:

• 270 grams of cooked lentils
• 25g textured pea protein (if not, you can substitute as much breadcrumbs or cooked mashed potatoes or tofu)
• 100 g of walnuts
• 1 onion
• 100 g of mushrooms
• 50 g of olive oil (or other vegetable oil)
• 1 tablespoon soy sauce (or to taste)
• 1 tablespoon of vinegar
• Garlic powder (or fresh which can be cooked with mushrooms)
• Other herbs to taste (herbes de Provence or cumin and coriander for example)

How to make express lentil terrines / steaks / meatballs?

If you have dried lentils, you can use their cooking water to rehydrate your textured pea protein. If you start with a can of already cooked lentils, add them directly to your blender and rehydrate your textured pea protein according to package directions.

Simply cook the mushrooms with the garlic if it is fresh and the other aromatic herbs (toasting them in this way will increase the aromas tenfold), then add them to your blender with all the rest of the ingredients, and blend according to the power of your device. .

Then adjust the seasoning, then shape your patties and/or your steaks and/or your terrine. As everything will be cooked through in your lentil concoction, you can eat it as is, but for more indulgence, it is best to brown your meatballs and steaks in a little fat before consumption, while the terrine can be spread as desired (spread on bread with pickles or red onion pickles and a dash of lemon juice).