Ingredients
Directions
Heat a medium stovetop pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
Meanwhile, in a small bowl, add all of the spices from the chili powder to the cinnamon. Mix well and set aside.
Add the mushrooms, cooked lentils, raw walnuts, and spices to a food processor and pulse until a coarse meal is formed.
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Instead of cremini mushrooms, use button or portobello mushrooms.
Nut-free
Replace walnuts with raw sunflower seeds.
Prep Ahead
Make the spice blend ahead of time and store in an airtight container in a cool, dark place for up to 30 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
Directions
Heat a medium stovetop pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
Meanwhile, in a small bowl, add all of the spices from the chili powder to the cinnamon. Mix well and set aside.
Add the mushrooms, cooked lentils, raw walnuts, and spices to a food processor and pulse until a coarse meal is formed.
Add salt and pepper to taste, if desired.
