Vegan

Red Lentil Granola (gluten-free, nut-free, grain-free)

Sweet, crunchy, protein-packed red lentil granola with coconut and cranberries is allergy-friendly and has 11 grams of protein per serving! It is nut-free and grain-free. Serve it just like you would any other granola. This post was originally published on mar 13, 2015.

Make this red lentil granola for the added crunchy protein. No nuts, no grains! A simple granola with simple flavors.

If you’ve never had lentil granola before, you might be feeling a little bit hesitant, let me put your mind at ease. This granola is crispy crunchy with nutty flavor, it mixes delightfully with the dried fruit and spices for a lightly-sweet, crunchy snack that’s high in protein!

Lentil granola is a delicious, grain-free alternative to conventional granola. It’s delicious on its own as a snack or served over non-dairy yogurt or with non-dairy milk.

red lentil granola on the pan after baking

Split Red lentils that cook quickly work best for granola. Red lentils are basically split brown lentils that have also been skinned (dehusked). We cook the lentils until they are aldente, then toss with maple and bake until crisp. They get crunch and light and delicious!

Why You’ll Love Lentil Granola

grain free granola with a lovely, sweet flavor
11 grams of protein and 15 grams of fiber per serving
versatile! Use whatever dried fruit and whatever nuts or seeds you have on hand to add texture and flavor.
naturally gluten-free, nut-free, soy-free, and palm oil-free

More Granola Recipes

Almond Coconut Granola
Date Caramel Maple Pecan Granola
Cardamom Maple Granola
Sour Cream and Onion Hemp Millet Granola
Non-Sticky Granola Bars

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.