Description
These Easy Gluten-Free Vegan Rolls are soft, flavorful, and perfect for a healthy plant-based diet. Made from soaked red lentils and psyllium husks, these rolls have a wonderful texture and are naturally gluten-free and vegan. They make an excellent accompaniment to soups, salads, or main dishes and are simple to prepare with common pantry ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups dry split red lentils, soaked and drained
- ½ cup whole psyllium husks
- 2 tablespoons neutral-flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt (or to taste)
- 1¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
- Rinse and clean lentils: Thoroughly rinse the dry split red lentils under cold water, then drain them well. Remove any impurities or stones you might find to ensure a clean base for your dough.
- Soak lentils: Place the rinsed lentils in a bowl, cover them with fresh water, and soak for at least 3 hours or preferably overnight. After soaking, drain the lentils completely.
- Preheat the oven: Preheat your oven to 360ºF (182ºC) while you prepare the dough, setting the stage for baking the rolls.
- Prepare the dough: In a food processor, combine the soaked and drained lentils, whole psyllium husks, neutral oil (if using), water, and salt. Blend these ingredients until well combined. Then add the baking soda and pour the apple cider vinegar on top to facilitate activation; blend once more until uniform.
- Shape the rolls: Divide the dough evenly into 8 portions. Shape each portion into a ball and place them spaced apart on a lined baking sheet. If desired, sprinkle the tops of the rolls with sesame seeds for added texture and flavor.
- Bake the rolls: Place the baking sheet in the preheated oven and bake for 20 minutes or until the rolls turn golden brown and firm to the touch.
- Cool before serving: Remove the rolls from the oven and allow them to cool for about 10 minutes. This rest period helps them set properly before serving.
Notes
- Soaking the lentils overnight improves digestibility and ensures a moist, cohesive dough.
- Using whole psyllium husks helps bind the dough and adds fiber; do not substitute with powder psyllium without adjusting quantities.
- The neutral oil is optional but adds tenderness and richer texture to the rolls.
- Baking soda and apple cider vinegar react to create leavening, giving the rolls a lighter texture.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven or toaster for best results rather than microwaving.
