Just Soak and Blend! The Easiest Bread You’ll Ever Make (Plant-Based)

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and maintain a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing moisture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: baking soda

Baking soda is often cheaper and can be activated with vinegar.

Soak 1 pound of red split lentils for 3 hours.

Rinse the lentils and drain off all the water.

Transfer the lentils into a high-speed blender.

Add 1 teaspoon and a half of baking soda, 1 tablespoon of low sodium tamari, 1 tablespoon of apple cider vinegar, 2 tablespoons of nutritional yeast, 1/4 cup of psyllium husk, and 1/2 cup of water to the blender.

Blend the mixture on a slow setting to ensure all ingredients are well combined.

Prepare a silicone loaf pan (or a tin lined with parchment paper) and spread the mixture into the pan, smoothing the top down.

Preheat the oven to 350°F (175°C).

Place the loaf pan in the oven and bake for 60 minutes.

After baking, let the bread sit for about 5 minutes before removing it from the pan.

Carefully pull the edges away from the silicone mold to release the bread.

Let the bread cool completely on a cooling rack to avoid sogginess from condensation.

Once cooled, slice the bread and store any leftovers in an airtight container in the fridge or freeze half for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary