Lentil Takoraisu (Okinawa Taco Rice)
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Lentils.org

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Lentil Takoraisu (Okinawa Taco Rice)

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 10 portions 

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.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 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

Directions

  1. In a large sauté pan, add oil and onions and cook until they become soft and translucent, roughly 5 minutes.
  2. Add garlic, chili powder and cumin and cook for 30 seconds, stirring regularly.
  3. Add walnuts, lentils, and mushrooms and cook until the mixture begins to brown and warm through, roughly 5 minutes.
  4. Add tomato paste, soy sauce, and rice wine vinegar, and cook for 4 minutes, tossing well to heat through and absorb all the liquid.
  5. Serve the crumble on top of a serving of rice, topped with lettuce, tomatoes, cheese, and sour cream.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 920
  • Total Fat 46 g
  • Saturated Fat 10 g
  • Cholesterol 45 mg
  • Carbohydrates 97 g
  • Dietary Fibre 15 g
  • Sugar 9 g
  • Protein 29 g
  • Sodium 390 mg
  • Potassium 1010 mg
  • Folate 160 mcg

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