Lentil Takoraisu (Okinawa Taco Rice)
Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 10 portions
A Okinawa dish blending Tex-Mex taco components served on a bed of Asian rice. This version subs the ground meat with a whole food plant-based Tex-Mex seasoned crumble of lentils, mushrooms, and walnuts.
Ingredients
Directions
Nutrition
Ingredients
2 cups (500 mL) white onion, small dice
1 lb (500 g) finely chopped walnuts
1 lb (500 g) mushrooms, roasted and minced
1 lb (500 g) whole red lentils, cooked and drained
3 Tbsp (45 mL) low-sodium soy sauce
3 Tbsp (45 mL) rice wine vinegar
2 quarts (2 L) short grain rice, cooked
5 cups (1.25 L) shredded lettuce
2 cups (500 mL) tomato, small dice
Directions
- In a large sauté pan, add oil and onions and cook until they become soft and translucent, roughly 5 minutes.
- Add garlic, chili powder and cumin and cook for 30 seconds, stirring regularly.
- Add walnuts, lentils, and mushrooms and cook until the mixture begins to brown and warm through, roughly 5 minutes.
- Add tomato paste, soy sauce, and rice wine vinegar, and cook for 4 minutes, tossing well to heat through and absorb all the liquid.
- Serve the crumble on top of a serving of rice, topped with lettuce, tomatoes, cheese, and sour cream.
Nutritional Information
- Serving Size: 2 cups (500 mL)
- Per serving:
- Calories 920
- Total Fat 46 g
- Saturated Fat 10 g
- Cholesterol 45 mg
- Carbohydrates 97 g
- Dietary Fibre 15 g
- Sugar 9 g
- Protein 29 g
- Sodium 390 mg
- Potassium 1010 mg
- Folate 160 mcg
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