There are some things that seem too difficult to find a replacement for when you’re transitioning a more WFPB lifestyle.
One common one is ground beef, and this one is one of my favorite takes on it!
This is all about building layers of flavor! The combination of earthy ingredients really comes through.
The lentils, mushrooms, and walnuts provide texture, while ingredients like tamari and smoked paprika bring a flavor that is so rich and satisfying, you’ll go back to it again and again!
Fall Lentil Ground “Beef”
Cook and Prep Time: 35 minutes
- 1 ½ cup Lentils, cooked and drained
- 16 oz. Cremini Mushrooms, chopped finely (or added to a food processor)
- 1 Yellow Onion, diced
- 3-4 cloves Garlic, minced
- ¼ cup Walnuts, chopped
- 1 tbsp. Smoked Paprika
- 1 tbsp. Tomato Paste
- 1 tbsp. Ground Cumin
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
- ¾ cup Dry Red Wine
- 2 tbsp. Tamari
- 2 tsp. Balsamic Vinegar
- 1 tbsp. Tahini
- Salt, to taste
- Black Pepper, to taste
- Olive Oil or Vegetable Stock, for sautéing
- Rinse and chop the produce accordingly.
- Set a large pan to medium heat. Once hot, add ½ tbsp. olive oil. Then, add onion and garlic, and cook until softened and translucent, 4-5 minutes.
- Add half of the wine, and cook until it has reduced, 3-4 minutes.
- Add mushrooms and tomato paste. Cook until mushrooms have released liquid, 6-7 minutes.
- Then, add lentils, walnuts, the rest of the wine, tamari, and spices. Toss to combine, and cook until flavors have combined, an additional 3-4 minutes.
- Add balsamic vinegar and tahini, and stir to combine. Then, season to taste!
- Serve with your favorite taco toppings and garnishes. Enjoy!