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Vegan Ground “Beef” and Rice Skillet

A one-pan plant-based dinner that's filling, affordable, and ready in under 40 minutes, replacing traditional meat with seasoned lentils and mushrooms for a rich, savory base.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry brown lentils (or 2½ cups cooked lentils) Rinse and simmer if using dry lentils.
  • 1½ cups long-grain white rice (uncooked) Use day-old rice if adjusting to pre-cooked method.
  • 1½ cups finely chopped mushrooms (cremini or button) Finely chop for better texture.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 tbsp olive oil Can substitute with vegetable broth for oil-free.
  • 2 cups vegetable broth Use full vegetable broth for richness.
  • 1 can (14 oz) diced tomatoes Include juice.
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika Toast with spices for flavor depth.
  • 1 tsp cumin Toast with spices for flavor depth.
  • ½ tsp oregano Toast with spices for flavor depth.
  • ½ tsp black pepper Toast with spices for flavor depth.
  • to taste Salt
  • to garnish Fresh parsley or cilantro

Method
 

Preparation
  1. If using dry lentils, rinse and simmer them in water for 18–20 minutes until tender. Drain and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened.
  2. Add garlic, mushrooms, and bell pepper. Cook 5–6 minutes until mushrooms release moisture and begin browning.
  3. Stir in smoked paprika, cumin, oregano, salt, and pepper. Toast spices for 30 seconds.
  4. Add lentils, uncooked rice, diced tomatoes (with juice), tomato paste, and vegetable broth.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer 18–20 minutes until rice is fully cooked.
  6. Turn off heat and let sit covered for 5 minutes. Fluff rice with a fork.
  7. Garnish with fresh herbs and serve hot.

Notes

This dish is cholesterol-free and lower in saturated fat than traditional beef meals. It reheats perfectly, making it ideal for meal prep and batch cooking.