Vegan Ground Meat with Tomato Sauce
Satisfy your craving for hearty, comfort food with this delightful Vegan Ground Meat with Tomato Sauce recipe! Combining protein-packed lentils, earthy cremini mushrooms, and crunchy walnuts, this plant-based twist on a classic delivers a meaty texture and mouthwatering flavor. Simmered in a rich tomato sauce infused with garlic, smoked paprika, and fresh basil, it’s a savory delight that’s perfect over pasta, spooned onto baked potatoes, or tucked into tacos. Ready in under an hour, this wholesome, dairy-free, and gluten-free recipe offers a nutritious, family-friendly meal with the bold flavors you love. Perfect for Meatless Mondays or anytime you want to elevate your vegan cooking game, this satisfying dish will quickly become a go-to favorite! Keywords: vegan ground meat, tomato sauce, plant-based dinner, protein-packed vegan recipes, easy vegan meals.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, finely chopped
- 1 cup Walnuts, finely chopped
- 2 tablespoons Soy sauce
- 3 tablespoons Tomato paste
- 1 can (14 ounces) Diced tomatoes
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.25 cup Fresh basil leaves, chopped
Instructions
Rinse the lentils under cold water and drain.
In a medium saucepan, add lentils and water. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 20-25 minutes until the lentils are tender. Drain any excess water and set aside.
While the lentils are cooking, heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and begin to brown.
Mix in the chopped walnuts and cooked lentils. Stir well to combine.
Pour in the soy sauce and stir to coat the mixture evenly.
Add the tomato paste to the skillet, stirring to incorporate it into the mixture.
Stir in the diced tomatoes, smoked paprika, oregano, black pepper, and salt.
Bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
Before serving, stir in the fresh basil leaves.
Serve warm, paired with pasta or as a filling for vegan tacos.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 32.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 479 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3988 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
