You wouldn’t believe how bready (in a good way) these gluten-free vegan sandwich rolls are! And they are so easy to make, and yeast-free to boot! Also great for avocado toast! Plus you can also make them into bread rolls!
First, we’re sure that you have questions, like does this really satisfy that bread craving? (Yes!) Does it taste like lentils? (No!) Why doesn’t it taste like lentils? (We’re honestly not sure, but it doesn’t.) Can you really put it in the toaster? (Yes! See our picture of our avocado toast below!)
Second, lentils are so good for you! Full of protein and other great nutrients. In fact the Cleveland Clinic says that lentils have the second-highest amount of protein per serving, second only to soy beans! They’re also full of fiber, folate, potassium, and other great nutrients!
And third, easy bread!
And just look at all this bready goodness! Can you believe that this is gluten-free, with no alternative flour and no yeast?!
Mmmmm, Bread!
Avocado Toast
Baked Tofu Sandwich
Gluten-Free Yeast-Free Vegan Sandwich Rolls Made from Red Lentils
Makes 4 Rolls – Can Be Doubled
Ingredients
1 cup uncooked red lentils (rinsed, soaked at least 4 hours, and rinsed again)
1/4 cup psyllium husks (whole husks, not powder)
1 tablespoons olive oil
1/4 cup water
1/2 teaspoon salt or to taste
1 heaping teaspoon baking soda
1/2 tablespoon apple cider vinegar
Directions
As per in the ingredients section, rinse the lentils and then put them in a clean bowl and cover with enough water to allow them to swell and still be covered with water. Let soak for at least 4 hours, or even overnight.
Drain the lentils and rinse one last time. Let drain well.
Preheat oven to 350º
Put all of the ingredients except the vinegar into a food processor with the S blade. Pulse until somewhat mixed. Dump in the vinegar and turn the food processor on, stopping once or so to scrape down the sides. Keep the processor going just until the ingredients form a solid ball of dough that travels around the bowl of the food processor.
Transfer the ball of dough onto a baking sheet that has been lined with parchment paper. Divide the dough into 4 balls, and then flatten them slightly for sandwich rolls, or leave them in a ball if you want bread rolls.
Bake for 20 minutes or until tops start browning slightly.
Cool on rack.
These will last a few days in the fridge, but they are easy enough to make that we make them the same day that we are going to eat them.
*Receipts come from ISIPP
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