Vegetable pudding

Name: Vegetable pudding - Speranta B.
Ingredients: 4 carrots; 1 eggplant; 1 zucchini; a few green onions; 1 can of lentils (400 ml); hot pepper or chili (optional); 100 g cheese; 3 eggs; 50 ml oil; salt; pepper

Salad - Vegetable pudding by Speranta B. - Recipia

Vegetable pudding is the kind of dish that can be served both hot and cold without any issues. It is made from sautéed vegetables, lentils, cheese, and eggs, then baked in a dish until the mixture binds together. The recipe was taken from the show 'The Good Chef and the Bad Chef' and can be easily adapted with mushrooms or other vegetables, depending on what you have on hand. Quick Info Preparation time: not specified in the original recipe Baking time: 30 minutes Total time: preparation time not specified; baking takes 30 minutes Servings: number of servings not specified; a 20 x 30 cm dish can be portioned as desired Difficulty: easy Recipe type: savory vegetable pudding, suitable for lunch, dinner, or a snack Ingredients 4 carrots 1 eggplant 1 zucchini A few green onion stalks 1 can of lentils, 400 ml Hot pepper or chili, optional 100 g cheese; in the recipe used here, fresh telemea cheese was added 3 eggs 50 ml oil Salt, to taste Pepper, to taste For serving, optional: Sour cream Grated cheese Preparation method 1. Prepare the vegetables before you start cooking. Grate the carrots on the small grater. Cut the eggplant and zucchini into cubes, and the green onion into suitable pieces, not too small. 2. Drain the lentil can well. Lightly mash the lentils with a fork or spoon. There is no need to make a puree; the lentils should just be slightly crushed to mix better with the other ingredients. 3. Grate the cheese or crumble it with a spoon. Fresh telemea was used in the original recipe, but keep in mind that it can be saltier or less salty, so adjust the salt carefully. 4. Put the oil in a non-stick pan and let it heat up. First, add the carrots and sauté them a little. 5. Then add the green onion, zucchini, and eggplant. Stir and let the vegetables cook in the pan. This order helps the carrots to soften, while the zucchini and eggplant are added afterward. 6. When the vegetables are sautéed, add the mashed lentils. Stir to evenly distribute all the ingredients. 7. Season with salt and pepper. If you want a slightly spicy taste, add pieces of hot pepper or chili powder. 8. Add the cheese and the three eggs to the pan. Mix very well until the mixture is homogeneous and the eggs are distributed among the vegetables and lentils. 9. Pour the mixture into a 20 x 30 cm dish and level the surface. 10. Place the dish in the preheated oven at 200 degrees Celsius. Bake the pudding for 30 minutes. 11. Serve the dish hot or cold, with sour cream or grated cheese. In the ingredient list, zucchini is mentioned, while in the original description, 'pumpkin' is also noted. For this recipe, we kept the zucchini, as it is the ingredient listed. Why I make the recipe often It is a simple and easy recipe to put into practice, especially when you have multiple vegetables to use. It does not require complicated preparation, and the mixture is made in a single pan before going into the dish. The pudding is good right after baking, but it retains its flavor well after cooling. Moreover, it can be served as a light main dish or as a side. The cheese and lentils give it consistency, while the eggs bind all the ingredients in the oven. For me, fresh telemea is a suitable choice, but the amount of salt must be adjusted based on how salty the cheese is. Tips Drain the lentil can well before using it. Excess liquid can make the mixture too soft. Do not completely mash the lentils. A few beans left partially whole give a more pleasant texture to the pudding. Cut the vegetables into similarly sized cubes so that they cook as evenly as possible. If using salty telemea, add salt gradually and taste the mixture before putting it in the dish. The dish mentioned in the recipe is 20 x 30 cm. In a much larger dish, the pudding will come out thinner, while in a smaller one, it will have a thicker layer. Substitutions Instead of fresh telemea, another cheese that can be grated or crumbled can be used. However, changing the type of cheese may alter the salt level and consistency of the mixture. Hot pepper can be completely omitted if you prefer a non-spicy pudding. You can also use chili powder, as mentioned in the original recipe. For lentils, a 400 ml can, drained and lightly mashed, is used. The recipe does not specify using another form of lentils, so it is simpler to stick with the canned version. Variations Mushrooms or other vegetables can be added to the mixture. These should be prepared together with the vegetables already specified in the recipe, before adding the lentils, cheese, and eggs. You can keep the same base of carrot, eggplant, zucchini, green onion, and lentils and only change the additional vegetables. It is important not to overload the mixture with watery ingredients so that the pudding can bind in the oven. Serving ideas The pudding can be served warm, right after baking, or cold. It is good with sour cream or a little grated cheese on top. It can be cut into pieces and served as a lunch or dinner dish. Cold, it is also suitable as a savory snack. The recipe does not include a separate side dish, and the pudding can be served simply with one of the mentioned toppings. Frequently asked questions Can the pudding be served cold? Yes. The recipe is suitable for serving both hot and cold. After cooling, the pieces can be more easily portioned. Can I skip the hot pepper? Yes. The hot pepper or chili is optional and can be omitted without changing the structure of the recipe. What kind of cheese is used? In the original recipe, fresh telemea cheese was used, grated or crumbled with a spoon. You can adjust the salt depending on the type of cheese chosen. Can I add mushrooms? Yes. The source mentions that mushrooms or other vegetables can be added. These are cooked in the pan together with the other vegetables before adding the lentils and binding ingredients. How long does the pudding bake? It bakes for 30 minutes in a preheated oven at 200 degrees Celsius. Nutritional values The values below are estimates and have been calculated for one serving out of six servings, without sour cream or separately served cheese. They may vary depending on the size of the carrots, type of cheese, lentil can, and exact amount of salt. For one serving: Calories: approximately 230 kcal Protein: approximately 9-10 g Carbohydrates: approximately 15-16 g Fats: approximately 13-14 g Fiber: approximately 5-7 g Most of the fats come from oil, eggs, and cheese. Lentils and vegetables contribute fiber and carbohydrates, while eggs and telemea provide protein. If the pudding is served with sour cream or cheese, the nutritional values per serving will be higher. Storage and reheating After cooling, store the pudding in the refrigerator in a covered container. Since the recipe does not specify an exact shelf life, it is recommended to consume it as soon as possible and not to leave it at room temperature for long. It can be served cold, directly from the refrigerator, or reheated until warm. If you choose to reheat it, portion only what you are going to consume so that the rest is not reheated repeatedly.

Vegetable pudding

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