I’ve just made one of the most comforting, satisfying, and yes, meatless dishes I’ve had in a long time! Of course, I had to share this delight with my fresh foodies.
And because we all know a visual is worth a thousand words, here’s a little something to make your mouth water...
This hearty dish is perfect for ‘Meatless Monday’ or any day you’re craving something wholesome that won’t leave you feeling bloated, gassy, or sluggish. It’s packed with superfoods like lentils and quinoa, both of which are loaded with vitamins, minerals, and amino acids that will fuel your body with pure goodness.
Need a post-leg-day meal? THIS IS IT! It’s filling, nutrient-dense, and totally satisfying.
Yes, there’s some prep involved, but trust me—it’s absolutely worth it.
Let’s get started with the “Chicken”:
Soak: Start by soaking 1 cup of lentils in water for 1-2 hours until they double in size.
Cook: Meanwhile, cook 1 cup of rinsed quinoa in 2 cups of boiling water until fluffy (around 15-20 minutes with the lid on).
Blend: Once the lentils have soaked, blend them with the cooked quinoa and 1/4 cup of water until smooth and creamy.
Mix: Transfer the blended mixture into a bowl and season to taste. Add some flaxseed meal and flour of choice until you reach a thick, patty-like consistency.
Fry: Heat some grapeseed or avocado oil in a pan and fry the patties until golden brown on both sides.
Cool: Let the patties cool and then slice them into strips.
Now for the Creamy Goodness: “Cream of Mushroom/Celery”
Sauté: In a skillet over medium heat, add 2 tbsp of grapeseed oil. Toss in chopped yellow and red bell peppers, diced red onion, sliced mushrooms, and diced celery. Cook until fragrant.
Season: Add garlic powder, onion powder, seasoned salt, pepper, and flour of choice to the skillet, stirring to coat the vegetables evenly.
Add Liquid: Slowly pour in 2 cups of water while continuously stirring, creating a creamy consistency. Once it thickens, lower the heat and let it simmer for 10 minutes to meld the flavors.
Time to Assemble:
Rice: Preheat your oven to 400°F. In a large oven-safe dish, add 1 1/2 cups of rinsed rice (I like to season the rice for extra flavor). Pour 3 cups of water over the rice.
Combine: Add 3/4 of the cream of mushroom/celery mixture to the rice and stir to combine.
Layer: Lay the sliced patties on top of the rice, covering the surface. Pour the remaining cream of mushroom/celery mixture over the top as the final layer.
Bake: Cover the dish and bake for 1 hour and 30 minutes. Check occasionally to ensure the rice has enough water—add more if needed.
And there you have it—an oven-baked, comfort-filled, plant-based dish that’ll leave you feeling nourished and energized. Give it a try, and let me know how it turns out! Don’t forget to share with your friends and family!