Broccoli Veggie Dippers Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 25 minutes
¾ cup lentils
2 cups broccoli florets, fresh
1 tablespoon ground chia seeds
½ cup shredded carrots
¼ teaspoon garlic powder
¼ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¾ cup breadcrumbs, divided
1 tablespoon extra virgin olive oil
1Rinse and drain the lentils. Place the lentils in a medium-large saucepan. Pour in ½ cup water. Place the pan on high heat and bring to a boil. When the water comes to a boil, turn down to medium high and cook for 20 minutes or until the lentils are tender. All the water should be absorbed. Set aside.
2Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
3Mix ground chia seeds with 3 tablespoons water in a small bowl.
4Place all ingredients in a food processor, except ¼ cup breadcrumbs. Process until well combined, with a crumbly texture. Divide mixture into twelve pieces. Roll each piece into a ball and then flatten them into patties. Coat each patty, on each side, with the remaining breadcrumbs.
5Heat the oil in a medium skillet to medium high and brown the patties for 3 minutes on each side.
6Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.