Vegan Recipes – Roasted Squash and Red Lentil Spread

Category : Vegan Recipes

Vegan RecipesThese vegan recipes will provide you with a delicious spread that you can eat with cucumbers, celery, flaxseed tortilla chips, and a whole host of other items. It will make a delicious snack during the day or as an appetizer before a meal.


  • 2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed
  • 1 cup (192 g) dry red lentils (cooked in 4 cups (940 ml) water for 20 minutes 1 tablespoon (6 g) garam masala
  • 1/4 cup (64 g) tahini
  • 1 clove garlic, grated
  • 1 tablespoon (7 g) granulated onion
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 3/4 cup (180 ml) unsweetened nondairy milk

Each of the ingredients of these vegan recipes, with the exception of the milk, should be added to your food processor one at a time and blended together until smooth. It will take just 1-2 minutes to blend all of the ingredients on HIGH.

The milk should be used sparingly. Its only purpose is too thin out the mixture if you think it is too thick. You can serve these vegan recipes at room temperature or cold, depending on your personal preferences. One recipe yields about four cups of this spread.