A healthy mix of “naughty and nice” foods is a pretty accurate description of my day-to-day diet. Yes, I like to eat healthy food, but I also f*cking love to eat pizza too. Just not every day (although honestly I would if I could). Over the past couple of years, I have made a conscious effort to reduce the amount of meat consumed in my household, and, while I don’t see myself converting to a full-on plant-based diet anytime soon, I am interested in increasing plant-based foods into my everyday diet.
Does that mean I have to give up on all good things in life? Like my beloved pizza, or cakes, or even doughnuts? Of course not. In fact, even flipping through a hardcore vegan cookbook (or scrolling through a blog) will show you just how few of your favourite foods you have to say goodbye to (so long as you’re willing to invest some serious money into a plethora of new alternative ingredients).
Maybe you’re already on the plant-based diet train, or have been vegan for years. Heck, maybe you’re just interested in WTF a lentil doughnut is! Am I right?
Either way, today we’re sharing a scrumptious little recipe for Spiced Lentil Doughnuts that happens to be vegan and plant-based, thanks to the talented team at My Roti Place in Toronto. Keep reading for how you can make this tasty snack at home!
“Plant Based” Medu Vada (spiced lentil doughnut)
What You Need:
- 1 cup urad dal
- 1 tsp salt
- 1 sprig curry leaves
- 2 tbsp. ginger, finely chopped
- 1 green chili, finely chopped
- ½ cup red onion, finely diced
- 1 pinch asafoetida
- 1 tbsp. cumin seeds
- 1 tbsp. black peppercorn
- Vegetable oil, for frying
What To Do:
- Soak the urad dal lentils overnight. After soaked through, blend into a smooth texture.
- Add in all other ingredients and mix well.
- Separate mixture into small bite size pieces and roll into round balls. Use your thumb to press a hole in the centre.
- Deep fry in vegetable oil until golden brown.
- Serve with coconut chutney or a chutney of your choice.
(Story by Editor-in-Chief, Gracie Carroll)