Vegan Lentil & Walnut Ćevapčići (Toddler-Friendly & BLW)
Soft, plant-based ćevapčići made with lentils and walnuts — gently spiced, iron-rich, and perfect finger food for babies and toddlers.
Equipment
- Food processor or blender
- Mixing Bowl
- Non-stick frying pan
- Spatula or tongs
- Clean tea towel or kitchen paper
Ingredients
- 250 g cooked green or brown lentils well drained
- 80 g walnuts
- 50 g rolled oats
- 1 small onion roughly chopped
- 2 garlic cloves
- 3 g smoked paprika
- 2 g ground cumin
- 2 g dried oregano
- 15 ml tomato paste
- 15 ml olive oil plus extra for cooking
- 10 g fresh parsley finely chopped
- Pinch black pepper optional; omit for under 12 months
Instructions
- Spread cooked lentils on a clean towel and pat dry well.
- Add walnuts and oats to a food processor and blitz until very fine.
- Add onion and garlic. Pulse until finely chopped.
- Add lentils, spices, tomato paste, olive oil, parsley, and pepper. Pulse until combined but still slightly textured.
- Transfer to a bowl, cover, and refrigerate for 30 minutes.
- With damp hands, form small sausages (6–7 cm long). Makes 16–18.
- Oven: Bake at 200°C for 20–25 minutes, turning halfway
- Pan: Cook in a little oil over medium heat for 3–4 minutes per side
- Let cool slightly before serving. For younger toddlers, cut lengthways.
Notes
No added salt: Suitable for children under 2
For adults: Add ~4 g salt and increase smoked paprika to 5 g
Allergy: Contains walnuts (tree nut allergen)
Iron tip: Serve with hummus or lemon juice to improve absorption
Freezer: Freeze uncooked. Bake from frozen at 200°C for 25–28 minutes
For adults: Add ~4 g salt and increase smoked paprika to 5 g
Allergy: Contains walnuts (tree nut allergen)
Iron tip: Serve with hummus or lemon juice to improve absorption
Freezer: Freeze uncooked. Bake from frozen at 200°C for 25–28 minutes
Nutrition
Serving: 4gCalories: 280kcalCarbohydrates: 22gProtein: 12gFat: 14gFiber: 8gIron: 3.5mg
Tried this recipe?Let us know how it was!