Vegan Burger/Stuffed Cabbage/Stuffed Pepper Filling
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 78.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 164.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.9 g
View full nutritional breakdown of Vegan Burger/Stuffed Cabbage/Stuffed Pepper Filling calories by ingredient
Introduction
This filling tastes delicious and somewhat like seasoned ground meat. The Worchester Sauce should actually be substituted with a Vegan Option (L&P has Anchovy). This can be used instead of ground beef for a burger patty. I used it tonight for stuffed cabbage. I might try it for taco meat next time. This filling tastes delicious and somewhat like seasoned ground meat. The Worchester Sauce should actually be substituted with a Vegan Option (L&P has Anchovy). This can be used instead of ground beef for a burger patty. I used it tonight for stuffed cabbage. I might try it for taco meat next time.Number of Servings: 14
Ingredients
-
1 1/2 Cooked Lentils
1 Onion, diced
1/4 c. Sun Dried Tomatoes, in oil, drained
1/2 c. Pecans
Salt and Pepper
6 oz Gimme Lean (meatless) Sausage
1/2 c. Worchester Sauce
1/4 c. Soy Sauce
1/4 c. Balsamic Vinegar
1/8 c Olive Oil
Fresh Oregano
Directions
Cook your lentils per instructions.
Make your marinade of Worchester sauce, soy sauce, balsamic vinegar and olive oil.
Chop up the mushrooms and put in the marinade for at least 30 minutes. Once they have marinated, drain the liquid from the mushrooms and broil the mushrooms until they are fully cooked, about 10-12 minutes (total time, stirring to flip 1-2 times).
In a food processor, pulse the sun-dried tomatoes and pecans to a coarse texture.
Under the broiler
Combine lentils, mushrooms, sun dried tomatoes, pecans and meatless sausage with one diced onion and oregano.
Season with salt and pepper.
Serving Size: Makes 14 2-oz servings
Number of Servings: 14
Recipe submitted by SparkPeople user JUNEMONSOON.
Make your marinade of Worchester sauce, soy sauce, balsamic vinegar and olive oil.
Chop up the mushrooms and put in the marinade for at least 30 minutes. Once they have marinated, drain the liquid from the mushrooms and broil the mushrooms until they are fully cooked, about 10-12 minutes (total time, stirring to flip 1-2 times).
In a food processor, pulse the sun-dried tomatoes and pecans to a coarse texture.
Under the broiler
Combine lentils, mushrooms, sun dried tomatoes, pecans and meatless sausage with one diced onion and oregano.
Season with salt and pepper.
Serving Size: Makes 14 2-oz servings
Number of Servings: 14
Recipe submitted by SparkPeople user JUNEMONSOON.