Meatless Favorites (Vegetable-Based Alternative to Ground Meat)

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  • Yield: 6 servings
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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 


  1. 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. 
  2. 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. 
  3. 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).

Cook’s Note

Mix can be used now, refrigerated for later or frozen for another time.