Meatless Favorites (Vegetable-Based Alternative to Ground Meat)
- 6 servings
- 1/2 small onion, roughly chopped
- 1 small carrot, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 1 tsp. salt, divided
- 1/4 tsp. celery seed
- 2 Tbs. olive oil, divided
- 1 lb. cooked lentils
- 1/2 cup breadcrumbs
- 1/2 tsp. pepper
- 2 Tbs. cornstarch
- 1 Tbs. Worcestershire sauce
- 1/4 cup water
- For Taco Meat:
- 1 small jalapeno, seeded and chopped
- 2 Tbs. taco seasoning
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).
Mix can be used now, refrigerated for later or frozen for another time.
Recipe courtesy of Rachael Ray