Generally speaking, I’m not one to come up with “meat replacements.”
I think there are so many fanatstic whole plant foods out there that should be explored and highlighted for what they are.
As with all things, however, there are exceptions.
Some version of ground meat has found its way into most cultures, so it makes sense to have a recipe template that can provide a similar taste and texture.
Hope you enjoy this one!
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
- 1 tsp. Porcini Mushroom Powder or 1 tbsp. Tamari
- 1 tbsp. Ground Flaxseeds
- 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 cook until softened and translucent, 4-5 minutes.
- Add mushrooms and tomato paste. Cook until mushrooms have released liquid, 6-7 minutes.
- Then, add lentils, walnuts, and spices. Toss to combine, and cook until flavors have combined, an additional 3-4 minutes.
- Serve with your favorite taco toppings and garnishes, like cilantro, lime, tomatoes, salsa, avocado, and more!