Vegan Cheeseburger Skillet
![Vegan Cheeseburger Skillet](/-/media/project/dole/recipe-images/dole_vegan_cheeseburger_skillet-62.jpg?h=1412&w=2689&hash=7A380E2F7AEFA1BCBBEA683B6FC89917)
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
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.