Super Easy. Super Delicious.

I love making these vegan cutlets when I’m inviting people over. They are a yummy, light snack, they are healthy, and more important – they are so pretty! Yes, I love it when my plate is esthetic too. Can you relate?

You will need just a few basic ingredients for this recipe, and you also have the option to play with the ingredients. For example, if you don’t like beet, sweet potato or regular potato can work well too.

Beet Cutlets with garlic spread

The ingredients:

  • Red or yellow lentils
  • Beetroot
  • Carrot
  • Parsley
  • Tahini
  • Flour of choice
  • Sunflower seeds

I like having cooked lentils in my freezer in 1-cup bags, so that I can be flexible and make whatever I want without having to pre-cook the legumes and without using canned products!

beet Cutlets in the oven

This recipe is:

  • Vegan
  • Gluten-free
  • preservatives-free
  • sugar-free
  • Healthy
  • Rich in protein
  • Rich in calcium
  • Easy to make

How to make

This Vegan Cutlets recipe is So easy! I promise. Basically, the first step is to cook lentils, if you don’t already have cooked lentils. This takes about 15 minutes. I prefer to soak the lentils at least 6 hours before I cook them, but this is up to you.

Since lentils get larger in size when cooked – If I’m aiming for 1 cup cooked lentils I will use about 1/3 cup dry lentils. Maybe a tiny bit more because they grow double 2.5 from what I read on some internet websites.

Beet Cutlets with garlic spread

Once the lentils are cooked and rinsed, I grate the beet and carrot into a bowl and mix it with the cooked lentils. Then, I cut the parsley small and add it to the bladder.

Now comes in the tahini, salt and sunflower seeds. I mix well, and that’s it! All that is left is to create oval cutlets in the size you like. I like them bite-size thin, that way they get crunchier in the oven.

Beet Cutlets in the oven

I pre-heat the oven to 170 degrees (350F) and cook for 40-50 minutes, until they are crunchy.

I recommend serving the cutlets with a side dish or a dip. Tahini could be a nice dip, and if you haven’t tried my super easy garlic spread than this is a good time to try!

Beets Cutlets with garlic dip

Vegan Cutlets with Lentils, Beet and Tahini

These cutlets are gluten-free, full of protein and made with simple, healthy ingredients. No preservatives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Side Dish, Snack
Cuisine Global, Israeli
Servings 2 people

Ingredients
  

  • 1 cup cooked red or yellow lentils*
  • 1¼ cup (1 medium) beet**
  • 1 carrot
  • a handful of parsley
  • ¾ tsp salt
  • 4 tbsp tahini***
  • 2 tbsp sunflower seeds****
  • 2 tbsp quinoa flour or any other flour of choice

Instructions
 

  • Grate the beet small using a grater.
  • Cut the parsley small.
  • Mix all the recipe ingredients together in a bowl.
  • Pre-heat an oven to 170 degrees (340 Fahrenheit).
  • Create oval cutlets from the bladder and place them in a baking pan covered with baking paper.
  • Bake the cutlets for 40-50 minutes, or until crunchy from the outsides.
  • Best served with easy homemade garlic dip! Enjoy!

Notes

*If you don’t have cooked lentils – use about 1/3 cup dry lentils and cook them in a pot with hot water until soft. Then rinse the water.
**You can replace the beet with sweet potato or white potato.
***You can replace the tahini with other nut or seed butter.
****You can replace the sunflower seeds with other seeds.
Keyword cutlets, dairy free, gluten free, lactose free, preservatives free, sugar free, vegan