Vegan Cheeseburger Skillet

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.