This week we’re delving into fake meats. Just because you’re not eating an animal, doesn’t mean you can’t enjoy that chewy texture in your food. My recommendation is to start with the products mixed into something instead of as a separate dish. They don’t taste exactly like meat and you may be disappointed if you think a Gardein chicken breast is going to taste like the real thing. This recipe, again from Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin, does just that. I’ve tried quite a few lentil sloppy joe recipes, and this is my favorite.
It uses seitan, which is wheat protein. If you’re avoiding gluten, sorry, not for you.
It also uses lentils which are amazing little beans that cook quickly, are mild tasting, and easily digestible. Plus, no soaking overnight. A great way to get more beans into your diet.
Now for the recipe.
1 1/2 c water
1/2 c. dried lentils, rinsed
1 TBSP safflower oil (or any other oil)
1/2 c. minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 c. seitan, finely chopped
1 6 0z can tomato paste
1 TBSP dijon mustard
1 TBSP balsamic vinegar
2 TBSP tamari
1/4 c. ketchup
6 whole wheat burger buns
Boil the water and add the lentils. Then simmer until tender, about 30 minutes.
In a separate pan, saute the onion, bell pepper, and carrot until tender. Add the seitan.
In a blender or food processor, puree the tomato paste. Combine it with the mustard, vinegar, tamari, and ketchup. I used teriaki sauce because I didn’t have tamari. Soy sauce works well too. Add to the vegetables and mix thoroughly.
Drain the lentils, reserving the cooking lentils. Add the lentils to the vegetables and simmer 5 minutes. If it seems dry, add some of the cooking liquid.
Toast the buns if you’re not too lazy to do that (like me). Place the mixture on the bun and enjoy.
Are you cooking meatless this Monday? What are you making?