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My plant-based ground made from lentils is the go-to meat swap. Mix lentils, some nuts, and veggies for a juicy bite packed with rich flavor. Works great for tacos, burritos, and so much more—everyone loves how it turns out.
Nutritious and adaptable
Packed with protein, fiber, and plenty of good nutrients, it fits into all kinds of eating styles. You can throw this together quick, so you'll want it on weeknights a lot.
What you need
- Flavor kicks: Garlic, cumin, chili, and sweet paprika.
- Veggies: Carrots and onions add tons of flavor.
- Base: Any cooked green or brown lentils work.
- Texture: Throw in ground seeds or your favorite nuts.
- Moisture: Add tomato paste, some broth, and a splash of soy sauce.
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Here's how to do it
- Finish up
- Taste it and crush a handful of the lentils for texture.
- Let it cook
- Keep it on low heat for 10 minutes to get everything soft.
- Add flavors
- Toss in all the spices, any sauces, and your lentils now.
- Start off
- Get the onions, garlic, and carrots going in the pan first.
Super flexible
Works awesome for stuffed bell peppers, burritos, or tacos. Tastes great in moussaka or if you want to switch up your Bolognese.
Stays fresh
Lasts up to five days chilled in the fridge. Freeze it if you want it around even longer. Just warm some up on the stove or pop in the microwave.
Smart tips
Toast the nuts for an extra boost of flavor. Add broth if you want yours juicier. Have fun changing up your favorite spices for new tastes.
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Mix it up
If you don't have lentils, beans or chickpeas do just fine here. Trade out nuts for riced cauliflower if you like. Mushrooms bring a nice bite too.
Perfect for meal prepping
Make a big batch and freeze smaller portions for later. Try it with all kinds of sides, you'll never get bored.
Great for parties
Use it to fill up puff pastry, try mini burgers, or make an easy dip. It's always a hit at gatherings.
Good for everyone
Helps the planet and your health, saves on carbon, and gives a boost of nutrients. It's a win all around.
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Definitely worth trying
This basic plant-based mix is a real game changer for your meals. Dive in and see what cool combos you come up with.
Frequently Asked Questions
- → Can I use dried lentils?
Sure, just cook around 100g of dried lentils following the pack instructions. That’s all you need for the right amount here.
- → How long does the vegan mince last?
Pop it in the fridge and it’ll keep for about 4 days. You can also freeze it in small batches for up to 3 months.
- → Which type of lentils should I pick?
Go for brown or green lentils—they hold together well. Red lentils get super mushy and won’t keep the texture.
- → Can I swap in other nuts?
Totally, walnuts, sunflower seeds, or pumpkin seeds work great instead of almonds. They also keep that nice bite.
- → What can I use instead of tamari?
Regular soy sauce or coconut aminos are fine swaps. If you need to skip gluten, just make sure to use a gluten-free version.