MEATLESS FAVORITES (VEGETABLE-BASED ALTERNATIVE TO GROUND MEAT)
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rough-cut onion, carrot, garlic and place in the food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 tablespoon olive oil to a saute pan, add carrot mixture and cook till just tender, about 3 to 5 minutes.
- Place lentils, breadcrumbs, 1/2 teaspoon salt, and pepper in a bowl. Add the cooked carrots over the top, and slightly mash together. Combine the cornstarch, Worcestershire and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.
- Form burgers into patties, sliders or meatballs. Add 1 tablespoon olive oil to pan and cook burgers on medium-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce, onion and tomato are on our version).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Isaiah Turley
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs to give it more flavor.
Selina Mensah
[email protected]This vegetable lasagna was a delicious and hearty meal. I used a variety of vegetables, including zucchini, eggplant, and spinach, and layered them with a flavorful tomato sauce and cheese. It was a hit with the whole family!
Cabduqaadir mohamed
[email protected]These stuffed portobello mushrooms were a delicious and elegant appetizer. I filled them with a mixture of crab, shrimp, and vegetables, and then topped them with a creamy sauce. They were a hit at my last party!
ravi kumara
[email protected]I'm a big fan of tempeh, and this recipe did not disappoint. The tempeh is marinated in a flavorful blend of spices and then baked until crispy. I served it with a side of roasted vegetables and a tahini sauce.
Jannati Fima
[email protected]This lentil loaf was a great main course for my vegetarian Thanksgiving dinner. It was hearty and flavorful, with a moist and tender texture. I served it with a gravy made from vegetable broth and mushrooms.
Shawna Proctor
[email protected]These portobello mushroom tacos were a hit at my last party. I marinated the mushrooms in a flavorful blend of spices and then grilled them until tender. I served them on corn tortillas with a variety of toppings, including guacamole, salsa, and sour
Julius T. Shell
[email protected]I love this tofu stir-fry! The tofu is crispy on the outside and tender on the inside, and the vegetables are cooked to perfection. The sauce is flavorful and slightly spicy, and it coats the tofu and vegetables perfectly.
Momo Momo
[email protected]This roasted butternut squash soup was a delicious and healthy way to warm up on a cold day. The squash was roasted until caramelized and then blended with a flavorful broth and spices. I topped it with a dollop of sour cream and a sprinkle of choppe
Carla Bradley
[email protected]These stuffed bell peppers were a fun and easy dinner to make. I used a combination of quinoa, black beans, and corn for the filling, and topped them with a tangy tomato sauce. They were a hit with the whole family!
Online Gamer Tarzan
[email protected]I've made this black bean and corn salad countless times and it's always a crowd-pleaser. The combination of sweet corn, black beans, tomatoes, and cilantro is so refreshing and flavorful. It's the perfect side dish for any summer barbecue or potluck
Soyon Sarker
[email protected]This lentil soup was exactly what I needed on a cold winter day. It was hearty and filling, with a rich and flavorful broth. The addition of coconut milk gave it a creamy texture and a hint of sweetness. I'll definitely be making this again!
Siman bhatti
[email protected]These roasted beets were a revelation! I've never been a big fan of beets, but roasting them brought out their natural sweetness and earthiness. I tossed them with a simple vinaigrette and crumbled goat cheese, and they were gone in minutes.
Sahmi Ali
[email protected]I'm always looking for new ways to cook eggplant, and this recipe did not disappoint. The eggplant was roasted until tender and then combined with a flavorful tomato sauce and melted cheese. It was a delicious and satisfying vegetarian main course.
Feena Universe
[email protected]This cauliflower rice pilaf was a great way to use up some leftover cauliflower. It was light and fluffy, with a nutty flavor from the toasted almonds. I added some dried cranberries and chopped parsley for a pop of color and flavor.
Noukui Goerges
[email protected]I'm a huge fan of zucchini, so I was excited to try this zucchini fritter recipe. They were crispy on the outside and tender on the inside, with a delicious blend of herbs and spices. I served them with a dollop of sour cream and they were a hit!
Daniel Kabesha
[email protected]This portobello mushroom burger was a game-changer! The mushrooms were grilled to perfection and the toppings were fresh and flavorful. I loved the smoky flavor of the chipotle mayo. It's a great option for vegetarians and meat-eaters alike.
Raja Toufiq
[email protected]I was skeptical at first, but this tempeh stir-fry completely changed my mind about tempeh. The marinade infused it with so much flavor and the vegetables were cooked to perfection. It's a quick and easy meal that's perfect for a weeknight dinner.
MIRZA Ramiz
[email protected]This is a great recipe for those looking for a healthier alternative to ground beef. The mushrooms provide a meaty texture and the seasonings give it a delicious flavor. I especially appreciate that it's a one-pan dish, making cleanup a breeze.
Wayne Landasy
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This recipe definitely fits the bill! The lentil loaf was hearty and flavorful, and the glaze gave it a sweet and tangy kick. I'll definitely be
DIEUMERCI Lukusa
[email protected]This recipe was an absolute delight! The ground chickpea mixture was bursting with flavor and had a texture that was remarkably similar to traditional ground beef. I was amazed at how easily it came together and how well it browned in the skillet.