Carrot-lentil cakes with garlic-herb tahini sauce
Friday, March 15, 2019
Edit
These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams per patty. I recommend enjoying 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!
