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No-Boil Lentil Cabbage Skillet Cake (Vegan)
Golden skillet cake that binds cabbage, carrot and spiced lentils into a hearty layered dish. Vegan, high-protein and drizzled with pesto on top.
15 min prep / 45 min total
520 kcal
25.1g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
whole, for saute
- olive oil
- 1carrot
- cabbage
shredded
- salt
- sweet paprika
- dry garlic
- 200 glentils
ground in a coffee grinder
- 250 mlboiling water
- pesto
for serving
Instructions
Saute 200g whole lentils, grated carrot and shredded cabbage in olive oil with salt, sweet paprika and dry garlic until golden; cool.
Grind 200g more lentils and pour 250ml boiling water over them until thick — no boiling needed.
Mix the lentil paste with the cooked vegetables and smooth into a greased skillet.
Cover and simmer until cooked through, flipping with a plate for the second side.
Drizzle with pesto and serve warm.
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