Homemade Vegan Beef Crumbles with Lentils and Walnuts
Equipment
- Food processor Essential for pulsing the lentils and walnuts into the right crumbly texture. If you don’t have one, a high-speed blender can work, though you’ll need to scrape it down frequently.
- Skillet or sauté pan Preferably non-stick or cast iron to evenly cook the crumbles without sticking.
- Spatula or wooden spoon For stirring the mixture as it cooks.
- Sheet pan (optional) If you prefer baking the crumbles for a crispier finish.
Ingredients
For the Crumbles
- 1 cup cooked brown or green lentils make sure they’re cooked but not mushy
- 1 cup raw walnuts
- 2 tablespoons olive oil or any neutral oil like avocado oil
- 2 tablespoons soy sauce or tamari use tamari for gluten-free
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Salt to taste
Optional: A dash of liquid smoke for an extra "grilled" flavor
Instructions
Prep the Lentils
- Start with fully cooked brown or green lentils that are cooled to room temperature. If cooking them from scratch, make sure they’re tender but still hold their shape—no mush here! Drain them well to prevent sogginess.
Pulse the Walnuts
- Add the raw walnuts to your food processor and pulse just a few times until they resemble coarse breadcrumbs. Be careful not to over-process; you want texture, not walnut butter.
Add Lentils and Seasonings
- Add the cooked lentils to the food processor along with soy sauce, tomato paste, smoked paprika, onion powder, garlic powder, cumin, black pepper, and a dash of liquid smoke if using. Pulse again until everything is combined and crumbly. Don’t turn it into a paste—you’re aiming for a ground beef-like texture.
Sauté the Crumbles
- Heat olive oil in a large skillet over medium heat. Add the crumble mixture and spread it out evenly. Let it sit undisturbed for 2–3 minutes to allow it to brown. Stir occasionally for about 10–12 minutes until the crumbles are browned and slightly crispy.