These soy-free "meat" crumbles are made from cauliflower, mushrooms, and walnuts and are a great addition to spaghetti sauce, chili, tacos, and more!
Preheat oven to 325 degrees F.
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.
Drain well and press out all the liquid. You want the cauliflower to be as dry as possible.
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.
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.
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.