Vegan Cheeseburger Skillet
- Total time
- 40 minutes
- Preparation time
- 20 minutes
- Calories
- 273
- Portions
- 6
Directions
1. Pulse mushrooms in a food processor until small pieces remain. Makes about 1½ cups.
2. Heat a large nonstick skillet over medium-high heat; spray with nonstick cooking spray. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add lentils and seasoning; cook 2 minutes or until heated through, stirring occasionally. Stir in pasta, stock, spinach, milk, ketchup, mustard, garlic powder and onion powder; heat to a simmer. Reduce heat to low; cook 10 minutes or until pasta is al dente and most liquid is absorbed. Remove from heat; stir in shreds. Makes about 7 cups.
3. Serve skillet sprinkled with onions.
Tips & Tricks
Chef Tip
To keep spinach fresh: Add 1 to 2 pieces of paper towel to baby spinach package to help slow down and prevent spoilage.
Ingredients
- 1 package (8 ounces) DOLE® Cremini Mushrooms
- Nonstick cooking spray
- 1 cup drained and rinsed brown lentils
- 1¼ teaspoons Montreal steak seasoning
- 1 package (8 ounces) chickpea elbow pasta
- 3 cups unsalted vegetable stock
- 1 cup packed DOLE® Baby Spinach
- 1 cup unsweetened oat milk
- 3 tablespoons no sugar added ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup dairy free Cheddar style shreds
- 3 DOLE® Green Onions, thinly sliced
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | 1 cup |
| Calories | 273 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 10% |
| Saturated Fat (2 g) | 9% |
| Polyunsaturated (1 g) | |
| Monounsaturated (1 g) | |
| Sodium (600 mg) | 26% |
| Total Carbohydrate (39 g) | 14% |
| Dietary Fiber (7 g) | 25% |
| Total Sugars (5 g) | |
| Protein (13 g) | 27% |
| Calcium (6 mg) | |
| Iron (25 mg) | |
| Magnesium (15 mg) | |
| Manganese (6 mg) | |
| Phosphorus (15 mg) | |
| Potassium (584 mg) | 10% |
| Thiamin (6 mg) | |
| Vitamin A (4 mcg) | |
| Vitamin B6 (6 mg) | |
| Vitamin C (6 mg) | |