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@thechefjade After indulging in sweetness, savor the crunch of my Vegan Savory Bean and Lentil Crisp Recipe! ✨ It’s a savory sensation waiting to be enjoyed. Watch the full recipe! #RecipeOfTheWeek #SavoryBeanandLentilCrisp #BeanandLentilCrisp #Vegan #recipe #recipes #recipeshare #recipeideas #recipesharing #healthyrecipe #recipevideos #easyrecipe #veganrecipe #ChefJadesJourney #fyp #fypシ゚viral #foryou #foryoupage ♬ Cute - Aurel Surya Lie
Vegan Savory Bean and Lentil Crisp Recipe
Being vegan, my pantry is full of beans and lentils (and Fritos, but we won’t go there!). Beans and lentils pack a lot of the protein and nutrients I need. I know a lot of people complain that these vegan staples lack flavor, but this savory recipe is sure to convert the naysayers. Especially because the breadcrumbs in this recipe give the dish a crispy texture that you don’t usually associate with legumes. This dish has quickly become a crowd favorite at Chef Jade dinner parties.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Spatula
- 8x8-inch (or similar) baking dish
- Oven mitts
Ingredients
Filling:
- 2 cups cooked lentils green or brown
- 2 cups cooked beans such as black beans, kidney beans, or cannellini beans
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth or water
- 2 tablespoons olive oil
Topping:
- 1 cup breadcrumbs or crushed crackers ensure they are vegan
- 1/2 cup vegan shredded cheese such as Daiya, Violife, or your choice
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme optional
- 1/2 teaspoon dried oregano optional
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin, ground coriander, chili powder, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the cooked lentils and beans to the skillet, stirring to combine.
- Pour in the vegetable broth or water and stir to combine. Cook for another 5 minutes, allowing the flavors to meld together.
- Transfer the mixture to an 8x8-inch (or similar) baking dish and spread it out evenly.
- In a medium mixing bowl, combine the breadcrumbs or crushed crackers, vegan shredded cheese, nutritional yeast, olive oil, dried thyme, and dried oregano (if using). Mix until the ingredients are well combined and the crumbs are coated with olive oil.
- Sprinkle the breadcrumb mixture evenly over the bean and lentil filling in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- Remove the baking dish from the oven using oven mitts and place it on a cooling rack. Allow the savory crisp to cool for about 5 minutes before serving.
- Serve warm as a main dish or a hearty side.
Notes
NUTRITIONAL FACTS
Calories: 290 | Total Fat: 11g | Total Carbohydrates: 36g | Dietary Fiber: 10g | Protein: 13g
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
