I love trying to craft foods that are handheld, great for dipping, and packed with nutrients – even if I have to sneak them in there.

These lentil loaf bites are filling, delicious, and really easy to pack into a school lunch or on a hike. Jake and I also snuck some into our dinner and made a full meal just by adding a side of potatoes and broccoli.

They’re a good balance of protein and fiber (from the lentils) and veggies (from the carrots/celery).

For the dipping sauce we used organic ketchup, but you could use hummus, sweet mustard, or a homemade BBQ sauce.

I used a mini-muffin tin to bake them in and it made it super easy.

And of course I used the Ninja to whip everything together. I use this thing more than my toothbrush. Ok, maybe the same amount.

Lentil Loaf Bites

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These lentil loaf bites are delicious, filling, and perfect for the kids.

Author: Hailee

Recipe type: Kids

Cuisine: Plant-Based

Serves: 12-15

Ingredients

• ½ cup black lentils- cooked
• ½ cup carrots- diced
• ½ cup celery-diced
• 1 cup rolled oats- uncooked
• ⅓ cup vegetable broth
• 3 Tablespoons nutritional yeast
• 2 Tablespoons Bragg's liquid aminos
• 4 cloves garlic
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 375
2. Chop/dice carrots and celery
3. Add all ingredients into food processor/Ninja
4. Mix for 1 minute in Ninja
5. Open blender lid and scrape the sides
6. Mix for another minute
7. Grease mini muffin tin with coconut oil- each little space- you don't want these puppies sticking!
8. Spoon or scoop mixture into each space in the mini muffin tray (I use a spring release ice-cream scoop)
9. Bake for 10-15 minutes or until top is slightly crispy
10. Let cool and remove from tin
11. Serve with your favorite condiment

3.5.3208

PIN IT FOR LATER

If you like this recipe, share it with your friends! If you want more free recipes like this in your inbox, subscribe to our weekly newsletter.