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Vegan baskets




Red lentil flour

200 grams

Extra virgin olive oil

50 mL


70 mL


5 unit


5 unit


2 pinches

Roasted pumpkin seeds, unsalted

4 spoons

first courses from Italy - Lombardia

Vegan baskets

Vegan baskets

vegan high in fiber source of C vitamins high in potassium high in phosphorus with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan baskets

Fragrant baskets of red lentils, with a vegetable filling! Excellent for an aperitif or a lunch with friends

Hummus chickpea and tahini

prepare first

Hummus chickpea and tahini

Vegan baskets step 1

step 1

On a shelf, combine the lentil flour sifted with oil, salt and water, until a homogeneous mixture is obtained. Leave the dough to rest at room temperature for at least 1h, covering it with plastic wrap or a cloth.

Vegan baskets step 2

step 2

roll out the dough with a rolling pin, obtaining a layer of a few millimeters, use muffin molds to create the baskets (I use it upside down so as to have a wider basket) and pierce with a fork, turn on the static oven at 200 degrees for 20 minutes.

Vegan baskets step 3

step 3

Let the baskets cool down, meanwhile steam the courgettes and carrots, once ready, pour them into a food processor by combining the chickpea hummus made previously, so as to create a thick mixture, add two tablespoons of pumpkin seeds, adjust salt and amalgam

Vegan baskets step 4

step 4

Pour the mixture of about two spoons into the baskets, decorate with the remaining pumpkin seeds and put them back in the oven at 150 degrees for 15 minutes, for the sweet tooth you can add a few pieces of rice cheese on top in grill mode

Vegan baskets step 5

step 5

Remove from the oven and your baskets will be ready to spoil! Light and healthy

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