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Vegan Cheeseburger Skillet

Vegan Cheeseburger Skillet
40 Minutes Total time 20 Minutes Prep time 20 Minutes Cook Time 273 Calories 6 Servings



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.

Vegan Vegetarian Gluten-free Soy Lunch Dinner

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