Veggie Burger

Ingredients:

• 1/4 flatbread or a bread roll
• 1 lentil patty
• 1 lettuce leaf
• 3 slices of tomato
• 3 slices of cucumber
• Fresh sprouts
• Crispy fried onions (optional)
• Sweet chilli sauce and herb quark

Preparation:

1. Prepare the lentil patty according to the basic recipe.
2. Warm the flatbread until crisp and spread with sweet chilli sauce.
3. Arrange lettuce, patty and vegetables on the bread.
4. Top with herb quark and garnish with crispy onions and sprouts.

Extra tip from our customers, a refined patty mix of:

• 150 g Lentil Patty ready-mix, 190 ml water, 1–2 mushrooms, a finely chopped onion, a grated carrot, beans (kidney & white), pepper and chilli powder.
• Shape into patties and fry as instructed.

Lentil Pizza

Ingredients:

• 500g Fertigmischung Linsenbratling
• 100 ml oil
• 6 tomatoes
• 200 g cheese
• 2 balls of mozzarella
• Salt / pepper
• fresh basil
• 50 g rocket

Preparation:

1. Mix the ready-mix with 700 ml water and 100 ml oil and leave to swell for 20 minutes
2. After swelling, pour onto a well-oiled baking tray and sprinkle with the grated cheese
3. Slice the tomatoes and mozzarella, cover the base with them and season.
4. Bake at 180 °C fan for approx. 30 minutes.
5. After baking, cut the pizza into pieces and top with fresh basil and rocket.
6. Top with balsamic glaze if you like.
7. Also ideal to take along as a snack

Kicherlinge

Yield: a 500 g pack makes approx. 4 portions (approx. 10 Kicherlinge fritters)

1. Put the contents of the pack into a bowl and stir with 850 ml of lukewarm water into a runny batter.
2. Leave to swell for 30 minutes.
3. Spoon the batter into a pan with a tablespoon and fry in hot fat until golden brown. Only turn the fritters once the surface has set.

Alternative: pour the batter into the pan like pancakes.
Tip: stir 2 tsp of parsley or coriander (dried or fresh) into the batter.

Onion Tart

For a Ø 28 cm tin:

Ingredients:
Base:

• 200 g Linsen-Kicherlinge
• 40 g cornflour
• 230 ml water
• 75 ml oil

Onion filling:

• 750 g onions
• 175 g smoked tofu
• ½ tsp neutral vegetable oil
• 200 ml oat cooking cream
• 225 g vegan soured cream (or homemade cashew soured cream*)
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp caraway seeds
• 1 pinch of turmeric

Preparation:

1. Stir the Kicherlinge mix with cornflour, water and oil. Leave to swell for 30 minutes.
2. Preheat the oven to 170 °C fan. Put the batter into a greased tin and pre-bake for 20 minutes.
3. Cut the onions into fine rings. Heat oil in a deep pan and sweat the onions for 5–8 minutes until translucent. Season with salt and pepper.
4. Dice the smoked tofu and fry in the remaining oil for 2–3 minutes until golden brown.
5. Mix the fried tofu cubes with the onions. Combine the oat cooking cream and soured cream with the remaining spices and stir into the onion mixture.
6. Spread the onion filling evenly over the pre-baked base. Bake for 35 minutes.
7. Then leave for approx. 10 minutes so the filling firms up for slicing. Garnish with fresh parsley if you like.

Cashew soured cream:

• 125 g cashews (soak for 4 hours or boil for 10 minutes)
• 100 ml water
• 1–2 tbsp nutritional yeast
• 1 clove of garlic (or ½ tsp garlic powder)
• 1 tbsp lemon juice
• Salt, pepper, paprika

Soak the cashews for at least 4 hours (or overnight).

For the quick version, boil for 10 minutes. Then rinse the soaked cashews with fresh water, drain and blend with the remaining ingredients in a stand blender until creamy (add a little more water if needed).

Spinach Quiche

For a Ø 30 cm tin:

Ingredients:
Base:

• 250 g Linsen-Kicherlinge ready-mix
• 50 g cornflour
• 300 ml water
• 100 ml oil

Filling:

• 600 g fresh spinach (or frozen spinach)
• 2 onions
• 600 g silken tofu (drained)
• 50 g sun-dried tomatoes
• 1.5 tbsp cornflour
• 4 tbsp nutritional yeast
• 2 tsp salt
• 1 tsp pepper
• ½ tsp turmeric
• 1 clove of garlic

Beetroot Quiche

For a Ø 28 cm tin:

Ingredients:
Base:

• 200 g Kicherlinge
• 40 g cornflour
• 230 ml water
• 75 ml oil

Filling:

• 750 g beetroot
• 150 g vegan soured cream (or homemade soured cream*)
• ½ tsp ground allspice
• 2 tbsp acacia honey
• 2 tsp Dijon mustard
• Salt, pepper
• 50 g capers
• 2–3 sprigs of thyme (or 1 tsp dried)
• 100 g feta

Preparation:

Kicherlinge Waffles

Ingredients

For 8 double waffles you will need:

• 500 g Kicherlinge mix
• 650 ml lukewarm water
• 100 ml cooking oil
• 1 tsp baking powder

Preparation

1. Stir all the ingredients together in a bowl and leave to swell for 30 minutes.
2. Fill the batter into a waffle iron in batches and bake.

The Kicherlinge waffles taste great both savoury and sweet:

• Savoury: served with beetroot-and-mint chutney, sauerkraut and sprouts.
• Sweet: delicious with jam or syrup.

Lentil Biscuits

Yield: a 225 g pack makes approx. 30 biscuits

1. Put the contents of the pack into a bowl and stir with 100 ml of lukewarm water and 40 ml of oil.
2. Leave to swell for 30 minutes.
3. Portion the dough with a teaspoon onto a tray lined with baking paper.
4. Bake for 20 minutes at 180 °C (fan: 170 °C).

Variations: replace the sunflower oil with coconut fat, and add cranberries or raisins if you like.

Lentil Biscuits without Added Sugar

Yield: a 225 g pack makes approx. 30 biscuits

1. Put the contents of the pack into a bowl and stir with 100 ml of lukewarm water and 40 ml of oil. Add the sweetener of your choice.
2. Leave to swell for 30 minutes.
3. Portion the dough with a teaspoon onto a tray lined with baking paper.
4. Bake for 20 minutes at 180 °C (fan: 170 °C).

Variations: as for the classic lentil biscuits.

Biscuit Waffles

No cake in the house? Our lentil-biscuit mix is the rescue! Quick to prepare, it turns into delicious waffles.

Ingredients

• 450 g lentil-biscuit mix
• 100 ml oil
• 300 ml water
• 2 tsp baking powder

Preparation

1. Combine all the ingredients and leave to swell for 20 minutes
2. Bake the batter in the waffle iron until golden brown.

Our tip: blueberry quark with cinnamon and sugar makes the perfect topping. Simply delicious!

Blueberry Cheesecake

Ingredients

For a Ø 20 cm base:

• 225 g biscuit mix
• 50 g cornflour
• 180 ml water
• 70 ml oil

For the filling

• 400 g blueberries (fresh or frozen)
• 2 tbsp lemon juice
• 100 g sugar
• 500 g soy quark
• 160 ml plant-based cream or coconut cream
• 1 tsp vanilla extract
• 2 tsp agar-agar (100 %, enough for 1 litre of liquid)
• 80 ml cold water or plant milk

For the topping

• 200 g blueberries (fresh or frozen)
• 1/2 tsp agar-agar (100 %)
• 1 tbsp sugar

Lentil Salad

Ingredients

• 200 g Paderborner Pilgerlinse
• 1 red onion, finely diced
• ½ cucumber, diced
• 1 red pepper, finely diced
• 1 bunch of parsley, chopped
• 1 mango, diced
• 150 g cherry tomatoes, halved
• 2 handfuls of rocket
• 2 tbsp apple cider vinegar
• 2 tsp agave syrup
• 1 tsp medium-hot mustard
• 4 tbsp olive oil
• Salt and pepper
• fresh mint or sprouts (optional, for garnish)