Since I have different kinds of food allergies I have to be very aware of what I am eating to the last ingredient. However, I love to cook and I also love to eat. One day I decided I would like to make an awesome vegan dish with a good salad.
I started to search the internet for vegan food and found that the vegan pulled pork is actually a thing. I got immediately excited about it. I read a few recipes all of them were either soy based (an ingredient that I can’t eat, unfortunately) or jackfruit, which I haven’t seen in the Netherlands so far.
I decided I will try to make it with a lentil base and for such, I chose the green lentils. To enhance the taste and the consistency I added apples, leek, and carrots as well. I made some coleslaw and a Grande apple-pear salad. I hope you will enjoy this dish as much as I did!
- 125g green lentils
- A quarter of a Leek
- Coconut oil (or any other oil)
- Bay leaf
- Coconut flour sugar or agave syrup
- Smoked paprika powder
- BBQ sauce of your taste
- Purple cabbage
- Leek or chalottes
- Roman salad
- Pine seed
- Walnut oil
- Agave syrup
Cooking time: 45 mins
First of all, I put up the lentils on low fire with water and 2 bay leaves. While it was taking up some fluids, I cleaned the 4 bigger carrots an apple and I sliced them into small cubes and circles along with the leek. I got out a new pot and I caramelized a little bio brown sugar in coconut oil and I caramelized the leek then I put it aside. As soon as the majority of the water was gone from the lentils I put the sliced carrots and apples and the caramelized leeks with it put just enough water to cover all the vegetables and continued to cook it at very low temperatures. While my veggies were cooking, I sliced up a quarter of a purple cabbage and a quarter of a leek for the coleslaw. I put salt pepper and vinegar on the cabbage and the leeks and let it rest in the fridge.
When the carrots were halfway through, I took the pan off the heat waited a few minutes and added the spices: salt, pepper and about 1 table spoon of paprika powder. I mixed it, poured some more water on it (just enough to cover it again) and put it back on low heat to cook with the spices. (Extra tip: you can add white or rosé wine to the mix and a teaspoon of mustard as well) While the lentils were cooking, I washed and sliced up the salad, half of a pear and I cleaned the grande apple (I needed a quarter for the salad). I put all the salad ingredients in a bowl and quickly mixed a teaspoon of vinegar, half a teaspoon of agave syrup, a pinch of salt and pepper, a teaspoon of mustard and a teaspoon of walnut oil in a glass and spread it on the salad and sprinkled it with pine seeds (optional).
After 40 minutes the lentils and the carrots should be all soft and ready so I added about 3-4 tablespoons of BBQ sauce but I would advise to add less, taste and decide whether it needs more flavor or not. Turn the heat up under the lentils add a half a glass of water and turn it as long as the water evaporates then you are done. Take the cabbage out of the fridge mix it with vegan mayo.
After all the elements are done, you only need to grab a bun, stuff it with the pulled pork and the coleslaw, put some salad on the side and enjoy your meal!