This vegan dinner is easy to make and tastes like Summer Fun on a plate!
Vegan Dinner Easy Barbeque Lentils with Potato Wedges
These barbeque-flavoured lentils are delightfully tangy and packed with flavour. This recipe makes creating a vegan dinner easy. They pair beautifully with tasty, tender turmeric potato wedges. I like to add a bit of Tumeric to my potato wedges for the health benefits, taste, and beautiful colour it imparts to potatoes.
The tofu sour cream and American mustard are optional but oh so yummy for toppings. Top the potatoes with just vegan cheese and spring onions for a faster meal. The lentils would also go really well with jackets, steamed potatoes or even mashed potatoes for the ultimate comfort dish.
The great thing about this meal is that you can make all of it in advance. In fact, it is one of my favourite vegan meal prep ideas!
I like to make a big batch of lentils and put them in mason jars to share with friends and family.
I Iike to make a big batch of lentils and put them in mason jars to share with friends and family.
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120 g Kale stemmed and thinly sliced (about 4 cups).
FOR THE TOFU SOUR CREAM
280 g silken tofu
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
sea salt to taste
FOR THE POTATOES
900 grams large potatoes (cleaned and cut into wedges)
2 teaspoons tumeric.
American Mustard to taste.
Finish with freshly ground black pepper.
Preheat oven to 200 degrees Celcius.
To save time use canned or pouch lentils but if cooking from scratch, combine lentils with 750 ml water and bring to a boil. Reduce heat to medium low and simmer with cover on until tender, about 20 minutes. Drain and let cool.
Add wedged potatoes to a medium bowl. Stir in two teaspoons of turmeric (optional). Bake on a parchment-lined baking sheet until tender, 12 to 15 minutes.
When potatoes are almost ready, In a large pot, over medium heat add tomatoes and onions and cook, stirring occasionally until tomatoes are soft, about 3 to 5 minutes. Add water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the cooked lentils and barbeque sauce, along with the kale and cook for about 2 minutes or 3 minutes.
Distribute potatoes onto plates, top with the lentil mixture and drizzle with the tofu sour cream and American mustard to taste.