PREP INGREDIENTS FOR MEASUREMENTS

1. LENTILS – To save on time, I usually buy lentils precooked in the frigerated section
2. MUSHROOMS – I like all types, for this one I tend to use Cremini, Baby Bella or Portobellos and process them in a food processor unit it yields a fine mince (the size of traditional ground beef) that totals 3/4 cup
3. BEET PULP – I use a juicer to get the pulp.  Juice 1-2 beets and store the juice in the fridge for later use and save 1/2 cup beet pulp for the recipe
4. WALNUTS – I use whole, raw walnuts and ground them in a food processor until it resembles a coarse flour. This will help the “meat” stick

TO MAKE VEGGIE GROUND | MINCED “MEAT”

1.  Preheat oven to 375 degrees
2. Add lentils, ground mushrooms, ground walnuts, beet pulp, olive tapenade and sun-dried tomatoes in a bowl until it resembles raw “ground beef”.
3. Taste it.
4. Does it need salt? Do you wanna add more seasoning? If so, add it in. This is your dish! Make it as you wish 🙂
5. At this point, the veggie grounds should be sticky and begin to resemble ground meat.
6. Spread the veggie ground on a non-stick baking sheet into one thin, even, smooth, flat layer. The thinner and even-er the layer, the better it will cook.
7. Place in the oven and bake for 20 minutes.
8. Remove from oven.  At this point, it should have formed a baked outer crust and begin to get crumbly.   Using a spatula, flip on the other side to ensure that it’s dry through out. If it is, then it’s ready to crumble and use. If it’s not dry on the underside, place flipped side back in the oven for another 10 minutes.
9. Remove from oven and crumble with spatula.  (see video for example)
10. Use immediately or cool completely, then store in an airtight glass container in fridge for 1 week or freezer for up to 6 weeks.