Beth's Lentil Salad with TVP Over Mashed Yuca Root

Beth's Lentil Salad with TVP Over Mashed Yuca Root

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 227.0
  • Total Fat: 5.4 g
  • Cholesterol: 6.2 mg
  • Sodium: 116.8 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.1 g

View full nutritional breakdown of Beth's Lentil Salad with TVP Over Mashed Yuca Root calories by ingredient
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Introduction

I had some extra vegetarian ingredients laying around the house and decided to see what came of it, and this is what I got.

I like things a bit plain, but you can add salt or pepper to taste and I'm sure it will be delicious.

this dish might actually be vegan... I think. But definitely vegetarian if not.
I had some extra vegetarian ingredients laying around the house and decided to see what came of it, and this is what I got.

I like things a bit plain, but you can add salt or pepper to taste and I'm sure it will be delicious.

this dish might actually be vegan... I think. But definitely vegetarian if not.

Number of Servings: 5

Ingredients

    1 cup Bob's Red Mill TVP (Textured Vegetable Protein)
    200 grams Lentils
    100 grams Carrots, raw
    200 gram(s) Yuca Root
    1 Tbsp Almond Milk, Silk, True Almond, unsweetened, original
    1 tbsp Butter, unsalted
    1 Tbsp Avocado Oil
    200 grams Cucumber (with peel)
    .5 Tbsp Red Wine Vinegar
    1 tsp Mrs. Dash Garlic & Herb Seasoning Blend
    3 dash Salt

Directions

Boil about 1.3 Cups of water in a small pot. When it reaches a boil add 7/8 cup of the boiling water to the 1 cup dry TVP. Fluff with a fork and set aside to cool.

Boil Carrots in water for about 5-10 minutes depending on how large the pieces are and how tender you want them to be. Then drain and allow to cool.

Boil lentils in water for about 30 minutes or until desired texture is reached. Drain rinse and put with TVP to cool.

Boil yuca root for 20 minutes or until tender enough to mash. Drain and rise. in a bowl combine yuca, milk, and butter and wisk until creamy and stir in a dash or two of salt.

Slice cucumber or cut into bite sized pieces and mix together lentils, cucumber, TVP, carrots, avocado oil, red wine vinegar, and Mrs. Dash.

Serve a 50g portion of yuca with 200g of salad.

Serving Size: Makes 5 250g servings

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Member Ratings For This Recipe


  • Very Good
    Easy to prepare and very tasty! - 6/27/20

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  • Great - 6/20/20

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  • A great lentil salad! - 6/4/20

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  • I'm interested - 4/23/20

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  • Very filling - 4/11/20

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