Description
This Homemade Plant-Based Ground Meat is a versatile and nutritious alternative to traditional ground meat, made from lentils, beets, mushrooms, and flavorful seasonings. Perfect for vegan and vegetarian dishes, it offers a meaty texture and rich flavor suitable for tacos, pasta sauces, casseroles, and more. Quick to prepare in just 20 minutes, this recipe is both wholesome and easy to make from pantry staples.
Ingredients
Main Ingredients
- 2 cups dried brown lentils (rinsed and drained)
- 1 15 oz (425 g) can whole or sliced beets, drained
- 6 oz white or brown mushrooms, quartered or sliced
- 1 small onion (about 5 oz / 142 g), trimmed and cut into large chunks
Seasonings and Binders
- 1/2 cup nutritional yeast
- 1/3 cup coconut flour
- 1/4 cup flaxseed meal
- 2 teaspoons garlic powder
- 1 1/4 teaspoons smoked paprika
- 1/4 teaspoon smoked paprika
- 1 1/2 teaspoons salt (adjust to taste)
- 3/4 teaspoon freshly cracked pepper (adjust to taste)
Instructions
- Simmer the Lentils: In a medium saucepan, combine the rinsed lentils with enough water to cover them by at least 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to low and let simmer uncovered for 10 minutes. The lentils should be slightly undercooked at this point. Drain and rinse them under cool water to stop cooking.
- Chop the Lentils: Transfer the drained lentils to a food processor and pulse until they are finely chopped with some irregular pieces remaining. Transfer the chopped lentils to a large mixing bowl. There is no need to clean the food processor before the next step.
- Chop the Vegetables: Add the mushrooms and onion chunks to the food processor. Press the drained beets firmly between layers of paper towels to remove excess liquid, then add them to the processor as well. Pulse the vegetables until they are very finely chopped but not pureed. Add this mixture to the bowl with the lentils.
- Combine and Season: To the lentil and vegetable mixture, add nutritional yeast, coconut flour, flaxseed meal, garlic powder, smoked paprika, salt, and pepper. Stir well until all ingredients are thoroughly blended. Taste and adjust seasonings as desired. The plant-based ground meat is now ready to use immediately or can be portioned and stored for later use.
Notes
- For the beets, alternatives such as roasted sweet potatoes or finely shredded carrots can be used if canned beets are not available.
- Make sure to remove as much liquid as possible from the beets to avoid a soggy texture.
- This plant-based ground meat can be used in a variety of dishes like tacos, spaghetti sauces, casseroles, or stuffed peppers.
- Store unused portions in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.
- To keep this recipe gluten-free, ensure the coconut flour and nutritional yeast do not contain gluten.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Plant-Based, Vegan
