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Vegan red lentils and TVP spread

Vegan red lentils and TVP spread

Vegan red lentils and TVP spread

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: Makes approximately four jars of 250ml

This vegan spread is perfect with crackers, in sandwiches or even as a dip on a cheese board. Make it as a snack or for special occasions.


- 2 teaspoons of coconut oil

- a small onion, finely chopped

- 1 ½ cup of organic textured vegetable protein

- ¾ cup of organic red lentils

- 4 cups of vegetable broth

- 2 teaspoons of cretons spice

- a teaspoon of salt

- freshly ground pepper

- a cup of quick oats

- ½ cup of organic nutritional yeast

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  1. Heat oil in a large non-stick skillet.
  2. Brown the onions for 2-3 minutes then add the textured vegetable protein, red lentils, vegetable broth, spices, salt and pepper. Mix well with a wooden spoon.
  3. Cover and simmer over low heat for 10 minutes.
  4. Add the quick oats and continue cooking uncovered for a few minutes, stirring occasionally. At this point all the liquid should be absorbed.
  5. Add nutritional yeast and mix well. Adjust the seasoning to taste.
  6. Place the mixture in small individual jars and let cool completely in the refrigerator. Serve with mustard and small pickles.

The Vegan spread will keep for a week in the refrigerator and can be conserved frozen for several months.