Vegan Pumpkin Lentil Bake

Directions

Preheat the oven to 180°C (350°F).

In a mixing bowl, combine 100 grams of whole grain flour, 1 tablespoon of baking powder, 30 grams of nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Whisk until well mixed.

Add 250 ml of vegetable broth to the flour mixture and whisk until a smooth batter forms. Set aside.

In a wok over medium heat, add 3 tablespoons of olive oil and heat until shimmering. Add the diced onions and cook for 2-3 minutes until translucent.

Add the cubed pumpkin to the wok and sauté for 8-10 minutes until the pumpkin starts to soften.

Stir in the shredded red cabbage, 2 teaspoons of ground cumin, 2 teaspoons of smoked paprika powder, and 1 teaspoon of garlic powder. Cook for another 5 minutes, stirring occasionally.

Pour in 2 tablespoons of balsamic vinegar, 4 tablespoons of tahini, and 2 tablespoons of maple syrup. Stir to combine all the ingredients and cook for 2 more minutes.

Add the drained and rinsed canned lentils and 220 grams of precooked rice to the wok. Stir the mixture well and cook for an additional 5 minutes, ensuring that the ingredients are fully heated through.

Pour the batter from step 2 over the lentil and vegetable mixture in the wok, gently folding it to combine without overmixing.

Transfer the mixture into a greased oven-proof dish and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are crispy.

Remove from the oven and let cool for 5 minutes before serving.

Serve warm and enjoy your Vegan Pumpkin Lentil Bake.