Reason #176 why I’m a vegetarian: The food is heaven. Opening the mind to new possibilities, new ingredients, and discovering the palate are just some of the side effects of vegetarianism. This recipe does not have pictures because of course, I devoured everything before I thought to take one. I’m still new at the blogging thing, so I don’t think about these things right away! Anyway, this is one of the best tasting things ever. EVER. So it’s worth a shot even if you can’t see what it looks like 🙂 I just had to write it down for everyone!
- 1/4 cup chopped onion
- 1 clove of garlic
- 1/8 cup of chopped green pepper
- nutritional yeast (we love the stuff so we usually toss in a bunch)
- smoke seasoning (we get this at Trader Joe’s, any smoky flavor seasoning would work)
- 2 tbsp blackstrap molasses
- 1 tbsp soy sauce (we use low sodium)
- 1/2 cup Daiya mozzarella “cheese”
- 1/4 cup lentils
- 3/4 cup quinoa
- 1-2 tbsp Sriracha Chili Sauce
- salt and pepper to taste
- optional sun flower seeds for extra flava
1. Bring 2 cups of water to a boil with the lentils and quinoa, simmer until all the water is gone, about 15 minutes.
2. Meanwhile, toss a little bit of olive oil in a pan, heat it up. Toss in the onions, cook until translucent, then add the garlic and green pepper. Cook for a few minutes, then remove from heat.
3. Once the lentils, quinoa, garlic, green pepper and onion are cooked, toss them in a large bowl with the other remaining ingredients. Mix well.
The original plan was to make burgers out of this recipe by forming them into patties and cooking on the stove top on our griddle. The problem was, it was SO good, that we couldn’t even wait to do that. Instead, we just put the stuff in bowls and mowed it down. Another option would be to bake the patties in the oven at 400 degrees until it firms up a bit. If making patties, I would suggest adding a flax seed egg as a binder.
I’m obviously not a food blogger, so forgive my amateur recipe writing skills, but this was simply too good not to share. This recipe probably would serve 3-4 people easily, but of course Mike and I ate all of it, just the two of us. Things never change, this girl likes to eat. Now, I just eat the good stuff! This recipe is packed with complete protein thanks to the quinoa and nutritional yeast, tons of fiber via the lentils, and a whole lot of love thanks to Mike’s killer cooking.