Recipe: Yummy Vegan Faux Nikujaga with Lentils

Vegan Faux Nikujaga with Lentils. Read Customer Reviews & Find Best Sellers. Great recipe for Vegan Faux Nikujaga with Lentils. I often use lentils as a substitute for ground meat.

Toss in the cup of Lentils, followed by the cognac and mulled chutney. Then simply take a hand blender and mix until all the ingredients have combined into a smooth pate like consistency. Add the pate, into a sealable jar. You can have Vegan Faux Nikujaga with Lentils using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Vegan Faux Nikujaga with Lentils

1. You need 100 grams of Lentils.
2. It's 4 of Potatoes.
3. You need 1/2 of Onion.
4. It's 200 ml of ●Filtered water.
5. You need 2 tsp of ●Beet sugar.
6. It's 1 tbsp of ●Japanese dashi powder.
7. Prepare 1 tbsp of ●Soy sauce.
8. It's 2 tbsp of ●Sake.
9. You need 1 tsp of Sesame oil.

If you wish you can seal the pate using some vegan butter. Chef Chad Byrne is always searching for ways to add plant-based recipes to his menu. Hearty and flavoursome this dish will satisfy vegans and meat lovers. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne.

Vegan Faux Nikujaga with Lentils instructions

1. Rinse the lentils in filtered water, then drain. Cube the potatoes. Slice the onion into wedges..
2. Add the ingredients from Step 1 and the ● ingredients to a pot, cover with a lid, and cook on medium heat. Once it comes to a boil, remove the lid continue boiling, being careful not to burn it. Turn off the heat when the water is almost boiled out, then pour in the sesame oil..
3. The flavors will be absorbed while it's cooling, so allow it to steam for at least 10 minutes before serving. It's also delicious the following day..

Scrape in the cooked mushroom mixture and process until completely smooth. Vegan picadillo is a plant based version of this traditional Cuban recipe made with tempeh, lentils and potatoes. It's packed with big flavors from Spanish olives, capers, raisins and spices in a hearty tomato base. Perfect served over rice, cauliflower rice, a bed of greens or zoodles. Instant Pot and stove-top options below.