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  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
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  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
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  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
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  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
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  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
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  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
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  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
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  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
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  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
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  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
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  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
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  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
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  93. Salted Caramel French Toast Casserole
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  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
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  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
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  100. Thandai Phirni – Spiced Rice Flour Pudding
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  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
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Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. Vegan Nutfree Soy-free Recipe.

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com

I love spiced sprouts for breakfast and I love avocado toasts with things on them, so voila. A simple and Delicious Breakfast. Lentils are sprouted, then cooked lightly with ground coriander, ginger, onion and tomato then served over avocado toast with a drizzle of lemon and pepper. So Amazingly good! 16 Gm of protein in this Breakfast or snack with whole grain bread slice and hemp seeds.

To make this gluten-free, serve the spiced sprouts as is with some lemonm and onion, or fill up gf tortillas with mashed avocado or guacamole and the spiced sprouts.

Easy, refreshing and Delicious! How you like your avocado toast?

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com

More Savory Breakfast options

More Sprout Recipes

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com

You can serve these spiced sprouts as is with some lemon, and onion, or fill up tortillas with mashed avocado or guacamole and the spiced sprouts for a gluten-free breakfast. Add other spices for variation.

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com

Ginger Coriander Sprouted Lentil Avocado Toast. Sprout Lentils of Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com Print10 mins20 mins30 mins

Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils of Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. Vegan Nutfree Soy-free Recipe.

Course: Breakfast Cuisine: Gluten-free, Vegan Servings: 3 Calories: 424 kcalSprouted Lentils:

  • 1.5 cups sprouted lentils , 3/4 cup dried lentils will yield
  • 1/4 cup chopped onion
  • 2 tsp minced ginger
  • 1/2 tsp garlic powder
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • 1 medium tomato , chopped small
  • cayenne or black pepper to taste

Toast:

  • 3 to 4 Slices of Bread of choice toast lightly (optional)
  • 2 ripe avocados mashed
  • 1 tbsp hemp seeds or sesame seeds
  • pepper and lemon for garnish

US CustomaryMetric

  1. Sprout the lentils: Soak 3/4 cup brown or green lentils overnight. Discard soaking water. Wash, drain and place in a colander. If the colander holes are too large, line with a paper towel, or use a bowl. I use a colander as it makes it easy to keep rinsing the lentils when sprouting. Cover with a thick damp towel or a plate and let sit on the counter. Rinse every morning and evening. Depending on the ambient temperature, the lentils will sprout within 2 to 3 days.
  2. Cook: Saute onion in 1/2 tsp oil or a tbsp of water until translucent. 3 mins, Add ginger and mix in. Cook for half a minute.

  3. Add spices, a pinch of salt and mix in. Add tomato and cook for 2 minutes. Mash the larger pieces.

  4. Add sprouted lentils and salt and mix. Cover and cook for 2-3 minutes to heat through. Mix and fluff, cover and cook for a minute. Switch off heat and let sit covered for another 2 mins for the flavors to meld.

  5. Prep the avocado toast by spreading the mashed avocado on bread or toast. Serve the spiced lentils over avocado toast. Sprinkle some sesame or hemp seeds, lemon and pepper. Serve warm.

To make these gluten-free, serve the spiced lentils in gluten-free wraps with avocado or guacamole.

Nutrition is 1 of 3 Serves, includes whole grain bread slice.

Nutrition FactsGinger Coriander Sprouted Lentils Avocado Toast Amount Per Serving Calories 424 Total Fat 22g Saturated Fat 3g Sodium 489mg Potassium 1165mg Total Carbohydrates 44g Dietary Fiber 18g Sugars 5g Protein 16g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.

Ginger Coriander Sprouted Lentil Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. #Vegan #veganricha #Nutfree #Soyfree #Recipe | VeganRicha.com

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