Bread filled with vegan lentil polpette
INGREDIENTS
- Bread (each piece is cut in two, so you need several)
For 20 polpette
- 600 g lentils
- 2.5 spoons of oil
- Nutritional yeast
- Garlic powder
- Basil
- Salt
- 200 g breadcrumbs
- Tomato sauce
METHOD
- Drain the lentils well and blend them with the oil until creamy, then transfer to a bowl.
- Season with nutritional yeast, garlic powder, chopped fresh basil and salt. Add the breadcrumbs and mix until the texture resembles minced meat.
- With wet hands, shape the vegan meatballs and dip them in the tomato sauce. Cook over medium heat for about ten minutes.
- Fill the bread with the polpette. Enjoy.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
