Vegan Meat substitute

• 2 cup brown lentils, rinsed
• 1 can (15 oz/425 g) beets, drained
• 6 oz (170 g) white mushrooms, halved
• 1 small onion (quartered)
• 1/2 cup nutritional yeast
• 1/3 cup coconut flour
• 1/4 cup flaxseed meal
• 2 teaspoon garlic powder
• 1 and 1/4 teaspoons paprika
• 1 and 1/2 teaspoons sea salt
• 3/4 teaspoon cayenne pepper

Weigh everything out. 

Be sure to press as much water as possible out of the beets of the mixture will become mush. 

Rinse and cook lentils (in water) on the stove.  Simmer for ten minutes (lentils will be a bit underdone).

Rinse in cold water and drain.

Place lentils in a large food processor and pulse until chopped but not puree.

Remove and place in large bowl. 

Add mushrooms, onion, beets to the food processor and blend.

Add mushroom/onion/beet mixture to lentils in the large bowl and fold together.

Add all remaining ingredients and blend until throughly mixed. 

I tend to make large meatball size balls and freeze immediately what I won't use in a couple of days.  Can be used to make veggie burgers, meat substitute and more. 

original recipe here