Vegan Ground Beef {Grain-Free, Soy-Free, High-Protein} #vegan #recipes

Veggie lover "ground hamburger!" It is anything but difficult to get ready, high in protein (12.4 g per 1/4 pound!), and liberated from grains, gluten, soy and nuts. One group makes around 3 pounds. This post started life as a basic thought for an incredible summer burger recipe. However, as I tried and tasted, I before long understood that what I was making had potential for additional. Quite a lot more!

In particular, a flexible, veggie lover substitute for ground meat. It very well may be carmelized, for use in goulashes, tacos, or spaghetti sauce. Molded and prepared into meatballs. Or on the other hand meatloaf. Furthermore, of course, burgers!

The fixings are well-known and thrifty: uncooked lentils, canned beets, onion, flaxseed dinner, coconut flour, mushrooms, and seasonings (garlic powder, smoked paprika, salt and pepper}. I include nourishing yeast, as well. It includes enormous umami enhance, just as protein and B nutrients. In the event that you can't eat yeast, not to stress; forget about it.

Also try our recipe Garlic Mashed Cauliflower

Veggie lover "ground beef!" Use it to make burgers, meatballs, and meatloaf, or darker it to use in any recipe that calls for ground meat.

INGREDIENTS

• 2 cups brown lentils, rinsed
• water
• 1 can (15 oz/425 g) whole or sliced beets, drained
• 6 oz (170 g) white mushrooms, quartered
• 1 small (about 5 oz/142 g) or 1/2 of a medium-large onion, trimmed, cut into large chunks
• 1/2 cup (40 g) nutritional yeast (If you cannot eat yeast, leave It out. Add more coconut flour and/or flaxseed meal (2 to 3 tablespoons) to make up for its absence.)
• 1/3 cup coconut flour
• 1/4 cup flaxseed meal
• 2 teaspoons garlic powder
• 1 and 1/4 teaspoons smoked paprika
• 1 and 1/2 teaspoons fine sea salt (more or less to taste)
• 3/4 teaspoon freshly cracked pepper (more or less to taste)

INSTRUCTIONS

1. In a medium saucepan, combine the lentils and enough water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes (the lentils will be slightly undercooked). Drain and rinse under cool water.
2. Place lentils in a food processor. Pulse until finely chopped with only a few irregular pieces. Scrape the lentils into a large bowl (no need to clean the food processor).
3. Place the mushrooms and onions in food processor bowl. Firmly press beets between layers of paper towel to remove excess liquid; add to food processor. Process until very finely chopped, but not a puree. Add to lentils in bowl.
4. Add remaining ingredient to bowl. Stir everything together until blended. Taste; adjust the seasonings to suit your tastes. Use immediately or see storage options for future use!

Read more our recipe : Creamy Avocado Cilantro Lime Dressing

For more details : https://bit.ly/37CWGlI

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