Vegan Cornbread + Lentil Salad
Ingredients
- 45g almond milk
- 1 tsp olive oil
- 1/3 tsp apple cider vinegar
- 6g plain flour
- 3g rice flour
- 40g polenta
- 1/3 tsp corn flour
- 1/10th teaspoon baking powder
- 1/5 teaspoons bicarbonate of soda
- chilli flakes
- 1/3 tsp salt
- pinch of pepper
- 1/2 can lentils
- 1/2 can lentils
- 2 carrots
- cucumber
- cherry tomatoes
- baby pepper
- roasted red pepper hummus
- smoked tofoo
Preparation
Preheat oven fan 180°
Blend 55g sweetcorn with the milk
Blend in the remaining ingredients, stir in 20g sweetcorn
Bake until golden & cooked through (clean knife) ~15 mins
Basically chop the veg & stir everything together