Veggie Squares

Dense, delicious, low-calorie, and plant protein-rich squares.
These are easy to put together and look fantastic, making for a perfect savory snack or a party treat.

Time to make: 1 hour + overnight soak | Yields: 16 servings

Ingredients

• 1.5 cups (200g) raw red lentils

• 1/2 heaped cup (100g) raw buckwheat groats

• 2 garlic cloves

• 2 tablespoons raw sunflower seeds

• 1/2 cup (100 ml) water

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon chili powder (optional)

• 1/4 teaspoon turmeric

• 1 medium carrot

• 2 handfuls baby spinach

• 1/2 leek

• 1-2 tablespoons nutritional yeast (optional)

• 2-3 oz tofu (optional)

• 1-2 tablespoons sesame and sunflower seeds

Method

1. Soak lentils and buckwheat overnight in plenty of water. In the morning, drain water and rinse.

2. Transfer to a blender with garlic, sunflower seeds, spices, and water. Blend to a creamy texture.

3. Add chopped carrots, chopped leeks, and spinach. If the vegetables are finely chopped, just mix well. If not, pulse a few times in the blender to chop the vegetables.

4. Add nutritional yeast and, if desired, crumbled tofu.

5. Place the mixture into a parchment paper-lined 8x8 or 9x9 in a baking tray and flatten the top with a spatula.

6. Sprinkle with sesame and sunflower seeds and bake in a preheated oven at 400°F (200°C). Bake for about half an hour or until the top layer is nicely browned.

7. Let it cool down a bit, then cut into squares.

8. Enjoy the taste of this quick, delicious, and healthy snack.

We love them with our hummus or salsa.

Notes

BUCKWHEAT: can be replaced with millet.

SPICES: Add your favorite spice to make this “protein bread” more according to your taste. I love chili and garlic.

Nutrition facts, per serving:

Energy: 117kcal | Carbs: 20 g | Protein: 6 g | Fat: 2 g