“Meaty” Lentil & Veggie Mac (20-minute meal!)

Before I share a super-fast and delicious meal with you, let’s take care of a little business:

  • I am happy to announce that we have four winners of a day-pass to The Seed!  Congratulations to Melissa, Ilana, Ivory and Jessica! (I sent each of you an email with instructions on how to obtain your ticket.)  Didn’t win?  You can still get 10% of tickets here!
  • Yesterday in my I Eat Plants column on LoHud.com I shared my Top 3 Reasons Why I Love My Pressure Cooker.  Please check it out and share your thoughts!

Back to food.

Last night my husband and I pulled together a quick, easy and delicious vegan meal in minutes. I had to share! Secret ingredients? Tofurky (ground beef style) and Parma! vegan cheese.

“Meaty” Lentil & Veggie Mac

by JL goes Vegan: Food & Fitness with a side of Kale

Ingredients (Serves 2)

  • Filtered water
  • 4 ounces elbow macaroni (I used gluten-free quinoa pasta)
  • 1 teaspoon olive oil
  • Red and green pepper, diced (about 1 cup)
  • Onion, diced (about 1/4 cup)
  • 2/3 cup Tofurky “Ground Beef”
  • 2 cups cooked lentils (I made mine in a homemade no-sodium vegetable broth)
  • Red pepper flakes and dry rosemary and oregano, to taste
  • Parma! vegan Parmesan cheese

Instructions

  • Make pasta according to directions.
  • In a skillet, heat the olive oil on medium-high heat. Saute the peppers and onions for a few minutes.
  • Add the red pepper flakes, oregano and rosemary.
  • Crumble the Tofurky ground “beef” into the skillet and saute for a minute or so.
  • Add the lentils, stir, cover and simmer on low for 3 – 5 minutes.
  • Serve in a bowl, top with Parma (or your favorite vegan Parmesan cheese) and stir.
  • Enjoy!

This was a really fun meal to prepare.  It was quick, easy and we simply used ingredients we had on hand.  I hope you try it!

 

14 thoughts on ““Meaty” Lentil & Veggie Mac (20-minute meal!)”

  1. Great recipe. And thanks for reminding us in your I Eat Plants article just how wonderful pressure cooking is. I’ve been making homemade veggie broth regularly and you can’t beat the price anywhere!!

    1. Thanks, Ree!  And I agree – I have not purchased vegetable stock in over four months.  My freezer is filled with my homemade broth and I love it! 

  2. One of these days we need to cook together so you can school me in this pressure cooking thing. I have used it and feel very ambivalent toward it.  I know you love yours!! And your lentil mac looks great!

  3. This sure beats “Hamburger Helper” ! I’m going to whip this up tonight! Have you tried Gardein’s “ground” yet? It’s quite good and less salty.

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