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Garlic Teff Croutons, Vegan & Gluten-Free

I think teff is one of the most underrated grains.

You may have encountered teff in an Ethiopian restaurant, either in a stew or in injera (delicious sourdough flatbread). Teff is a gluten-free grain that’s high in fiber and protein. When it’s not being fermented for sourdough bread, you might find it in a sweet porridge with dates and nuts. I love using it this way (and plan to share a recipe soon!), which is how I happened upon a discovery that led to today’s recipe.

One day I made a teff porridge and accidentally left the half we didn’t finish in the pot for a few hours. By the time I realized it, the porridge had completely cooled down, and it had firmed up like polenta. I decided to see if I could slice and bake it, like polenta fries, and the result was an amazing batch of crispy-on-the-outside, creamy-on-the-inside teff bites!

I refined that method a bit for today’s recipe, Vegan & Gluten-Free Garlic Teff Croutons. I know that a recipe for croutons doesn’t sound that exciting, but this recipe is guaranteed to rock your (salad) world! Not only do they add a more complex texture and flavor to any dish, but they add a punch of protein and fiber that can take a salad from wimpy side dish to filling entree.

For the recipe, I’ve paired the croutons with a sweet and savory salad that I love in the summer. With mango, avocado, raisins, tomatoes, chickpeas and lemon-tahini dressing, this dish gives salad a good name!

Garlic Teff Croutons, Vegan & Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad
Cuisine: vegan, gluten-free
Serves: 4
Ingredients
garlic teff croutons
  • 3 cups vegetable broth
  • 1 cup teff
  • 1 tablespoon and 1 teaspoon olive oil, divided
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
salad
  • 6 cups mixed greens
  • 1 avocado, diced
  • 1 cup cherry tomatoes
  • 1½ cups cooked chickpeas (1 15-ounce can)
  • 1 mango, diced
  • ½ cup shredded carrot
  • ¼ cup raisins
  • 1 batch lemon-tahini dressing
Instructions
  1. To prepare the croutons, bring the vegetable broth to boil in a pot on the stove. Add the teff and lower the heat to simmer. Simmer for 15-20 minutes (until the liquid is absorbed), stirring every 5 minutes.
  2. When all of the liquid is absorbed, turn the heat off and stir in one teaspoon of olive oil, garlic powder, salt and pepper. Transfer the mixture to a 8" x 8" baking dish, using a spatula to smooth out the top. Place the dish in the refrigerator to firm up (about 2 hours).
  3. Preheat the oven to 400°.
  4. When the mixture is firm, place the baking dish upside down on a cutting board to gently remove the teff. Slice the block into cubes.
  5. Place the cubes in a bowl and toss them with the olive oil. Spread the cubes out on a baking sheet and bake for 30 minutes, flipping the croutons halfway. They should be crispy when done.
  6. To prepare the salad, toss all the ingredients (including the croutons) and serve!

 

Teff Croutons Vegan Gluten-Free 2

 

Teff Croutons Vegan Gluten-Free

 

Teff Croutons Vegan Gluten-Free 4

 

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