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24 Sep 2017


By Gracie Carroll

The Vegan Spiced Lentil Doughnut Recipe From My Roti Place

By Gracie Carroll

My Roti Place - Lentil Doughnut Recipe - Plant Based

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!

My Roti Place - Lentil Doughnut Recipe - Plant Based

“Plant Based” Medu Vada (spiced lentil doughnut)

(Serves 4)

What You Need:

What To Do:

  1. Soak the urad dal lentils overnight. After soaked through, blend into a smooth texture.
  2. Add in all other ingredients and mix well.
  3. Separate mixture into small bite size pieces and roll into round balls. Use your thumb to press a hole in the centre.
  4. Deep fry in vegetable oil until golden brown.
  5. Serve with coconut chutney or a chutney of your choice.




(Story by Editor-in-Chief, Gracie Carroll)

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