I believe this recipe can be adjusted to make sandwich rolls and donuts and will update it accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness of these.
16 oz dried lentils, soaked for 8hrs and rinsed twice
1 cup dry curd cottage cheese
1/2 tbsp vinegar
1/2 tsp baking soda
~2 tsp salt
Optional: spices of your choosing
Instructions
Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
Preheat the oven to 350F. Prep muffin liners/tins for baking.
After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
Add the cheese and pulse until smooth. Scrape down the sides as needed.
Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
Remove from the oven and allow to cool. Serve or store in the refrigerator.
Notes
I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.
