Plant-Based Meat Crumbles
These soy-free "meat" crumbles are made from cauliflower, mushrooms, and walnuts and are a great addition to spaghetti sauce, chili, tacos, and more!
Ingredients
- 1 small head cauliflower (or package of riced cauliflower)
- 1 small onion finely chopped
- 8 ounces baby bella mushrooms finely chopped
- 3 cloves garlic minced
- 1 cup raw walnuts, finely chopped omit for nut-free version
- 2 tbsp tomato paste
- 1 tbsp Bragg aminos or soy sauce
- 2 tsp oregano
- 1 tsp cumin
- 1-2 tsp chili powder for Mexican version
- salt and pepper to taste
Instructions
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Preheat oven to 325 degrees F.
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Cut cauliflower large chunks and place into blender jar. Cover with water. Pulse until finely chopped, but not mashed. You can skip this step by using a bag of riced cauliflower.
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Drain well and press out all the liquid. You want the cauliflower to be as dry as possible.
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Combine chopped cauliflower with the finely chopped onions, mushrooms, garlic, and walnut. Stir in the tomato paste, aminos and spices. Mix well until the tomato paste is well distributed.
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Spread mixture on parchment paper covered cookie sheet. Bake for one hour, stirring every 15 minutes until the "meat" is nicely browned and dried out.
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Remove from oven and cool. Add to your favorite spaghetti sauce recipe or use in chili or tacos. You can also freeze the "meat" crumbles to use down the road.
