Sprouted Lentil Croquettes and Vegan Bulgarian Mish-Mash (In Bulgarian)   
Play with flash player Play with windows media

(For all ingredients, please use organic versions if available)
Sprouted Lentil Croquettes
2–3 cups soaked lentils
1 onion
Grounded black pepper
Vegetable oil
For garnish:
Green salad
Dried vegetables mix (celery, carrots, onion, salt, fructose)
Salad dressing (lemons, water, salt, fructose, olive oil)
Vegan Bulgarian Mish-Mash
1–2 tomatoes
½ onion
1 bell pepper
150 grams tofu
10 grams vegetable oil
2 teaspoons salt
1 teaspoon summer savory
10 grams or more curcuma
Turmeric or natural coloring

Directions (to make sprouted lentil):

  1. Peel the onion thoroughly and chop slightly the parsley before we put it
    In the blender
  2. Put the onion in to the blender
  3. Put in the parsley. The stems we can use for soup so we won’t put them in
  4. Turn the mixer on
  5. To blend these in advance, blend a little the parsley and the onion in advance
  6. Add half of this cup of lentils
  7. Blend again
  8. Add the black pepper and 2 teaspoons of salt
  9. Because it is too dry, add some water
  10. It should be stirred up now and again, so it can be blended better
  11. Is important to have a solid mass

Directions (to make the croquettes):

  1. We don’t need flour or other things to hold it together. The lentils themselves in the cooking process – baking, frying, etc. – will become more solid
  2. Take around 9 or 10 grams of it and form it like a ball
  3. Put them in the oven to bake (it smells nicer if you use a teflon frying pan)

Directions (to serving):

  1. Take the cooked croquettes and with the potatoes that we stewed in a pan
  2. Add some green lettuce and tomatoes as a garnish
  3. Take just a little from the lettuce
  4. Pour the dressing on
  5. Ready to serve

Directions (to make the egg substitute):

  1. Cut the tofu into some pieces
  2. Put them in the mixer
  3. Add a little oil
  4. Add a litte turmeric powder to give it color (you can use fresh carrot juice too)
  5. Put in the salt
  6. If you don’t have summer savory you may put oregano, use basil, all kinds of green herbs,
    It does not matter which ones
  7. Put a little black pepper
  8. Put water during the blending process
  9. Blend the tofu to get a similar mixture as an egg omelet (we use It as an egg substitute)

Directions (to make the vegan mish-mash):

  1. Chop the bell peppers and the onions to soften them a little
  2. Chop the tomato
  3. Put these mixed vegetables in the pan
  4. Add the tomato
  5. Add the mixture
  6. Ready to serve

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls