Lentil Takoraisu (Okinawa Taco Rice)

Name: Lentil Takoraisu (Okinawa Taco Rice)
Ingredients: 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

www.lentils.org

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...

Keywords

global street food
main dish
whole-food plant-based
asian
whole red
vegan
vegetarian
foodservice
english
winter

View full recipe on www.lentils.org

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