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Vegan Cook's Bible
by Pat Crocker

Serves 4 to 6


• 3 cups broccoli florets
• 1/2 cup rice milk or soy milk
• 1 cup chickpea flour
• 2 cups cooked lentils or leftover cooked lentil mixture, well drained
• 1/2 cup finely chopped onion
• Vegetable oil
• 2 cups tomato sauce

Preheat oven to 375°F
8-inch baking pan or casserole dish


1. In a saucepan, cover broccoli with water. Bring to a boil over high heat. Reduce heat and simmer for 6 minutes or until almost tender (the tip of a knife should meet with some resistance when stems are pierced). Drain, reserving cooking liquid for another use.

2. Meanwhile, in a bowl, whisk rice milk into chickpea flour. Add lentils and onion. Form into balls 1½ inches  in diameter. Pour oil into a large skillet until it reaches about 1/4 inch up sides of pan. Heat over medium- high heat. Add lentil balls, in one layer with room to turn and cook, turning often, for 1 or 2 minutes per side or until lightly browned all over. Adjust heat to keep balls gently sizzling without splattering. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with remaining balls.

3. In a mixing bowl, combine broccoli, lentil balls and tomato sauce. Scrape into baking pan and bake in preheated oven for 15 minutes or until bubbly.

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