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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
2 Tbsp (30 mL) canola oil
2 cups (500 mL) white onion, small dice
¼ cup (60 mL) garlic, minced
3 Tbsp (45 mL) chili powder
3 Tbsp (45 mL) cumin
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) tomato paste
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
½ cup (125 mL) shredded asiago cheese
20 oz (600 mL) sour cream
