Vegetarian Ground Beef with Tomato Sauce
Savor the bold and comforting flavors of Vegetarian Ground Beef with Tomato Sauce—a perfect plant-based twist on a classic favorite! Featuring a hearty blend of finely chopped mushrooms, walnuts, and protein-packed lentils, this recipe cleverly mimics the texture and richness of traditional ground beef while staying entirely meat-free. Simmered in a robust tomato sauce infused with aromatic garlic, red bell pepper, dried herbs, and a splash of soy sauce, every bite is bursting with savory goodness. Ready in under an hour, this versatile dish pairs perfectly with pasta, rice, or even serves as a filling for tacos or wraps. Ideal for vegetarians, vegans, or anyone looking to add a nutritious, flavor-packed meal to their repertoire, this recipe is a satisfying and wholesome way to embrace plant-based cooking. Keywords: vegetarian ground beef, tomato sauce recipe, plant-based dinner, lentil and walnut meat substitute, easy vegetarian recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 1 carrot, grated
- 8 button mushrooms, finely chopped
- 1 cup walnuts, finely chopped
- 1.5 cups cooked lentils
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 14 oz can canned diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, and grated carrot. Sauté for another 5 minutes until the vegetables start to soften.
Add the finely chopped mushrooms and walnuts. Cook for an additional 5 minutes until the mushrooms release their moisture and start to brown.
Stir in the cooked lentils and soy sauce. Mix well to combine all ingredients.
Add the tomato paste and stir until it is evenly distributed throughout the mixture.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the dried oregano, dried basil, black pepper, and salt. Stir well.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
Adjust seasoning to taste before serving.
Serve hot with pasta, rice, or use it as a filling for tacos or wraps.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 59.1 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6603 mg | 140% | |
*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.
