Lupin Crumb Stuffed Vegies

Print Friendly, PDF & Email

1 eggplant

1 red capsicum

1 field mushroom

2 cups lupin crumb

Small piece feta, crumbled

1/2 can chickpeas, drained

Handful fresh parsley, chopped

1/2 can lentils, drained

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp cinnamon

1/2 tsp paprika

Juice of a lemon

Method

Preheat oven to 200 degrees.

Pour boiling water over lupin crumb until just covered. Put cling wrap over the top, leave for 10 minutes. Gently fluff with a fork.

Cut eggplant and capsicum in half lengthways. Brush all vegies with olive oil and bake for 20 minutes, turn over and bake 15 minutes.

Scoop eggplant flesh out of skin, chop up and mix with lupin crumb.

Mix lentils, chickpeas, parsley, cumin, cinnamon, oregano, paprika, lemon juice, salt and pepper together. Combine with lupin crumb mixture and spoon back into vegetables. Put in oven for 5 minutes.

Drizzle with olive oil and garnish with feta and fresh herbs.

Stay up to date

More recipes

Fluffy Pancakes

Print Friendly, PDF & Email

Ingredients 40 g lupin flour  10 g almond flour 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract 1/2 teaspoon baking powder 1/4 teaspoon xanthan gum 1/4 teaspoon kosher salt 2 eggs 2 teaspoons melted butter coconut oil or ghee 1/2 teaspoon vanilla extract

Lupin Pasta

Print Friendly, PDF & Email

Ingredients 2/3 cup Vital Wheat Gluten 1/2 + 1/3 cup (82g) Lupin Flour 2 tsp Salt 1/2 tsp Xanthan Gum 1 large Eggs, beaten 1 tbsp Extra

Passionfruit and coconut muffins

Print Friendly, PDF & Email

Ingredients 1 cup wholemeal lupin flour 1 cup plain lupin flour 1 tsp baking powder 1/2 tsp bicarb soda 1 cup passionfruit pulp 1/2 cup