Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
- 1 head of cauliflower
- 2 medium carrots
- 1 onion
- 3 cloves of garlic
- 16 oz portobello mushrooms (**)
- 2 tbsp Italian seasoning
- 1 tbsp paprika
- 2 tsp sage
- 2 tsp garlic granules
- 1 tsp thyme
- 1 tsp oregano
- 2 tsp cumin powder
- 1.5 cups walnuts (optional to soak for a softer texture (*))
- 3 tbsp tomato paste
- 3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz ofportobello mushrooms more coarsely chopped than the first portion to keep sometexture.
** for mushroom free use equivalent in jackfruit and processin to smaller pieces.
I recommend a pan with at least a 3 qt capacity for thisrecipe.
Coarsely chop all vegetables and garlic in a food processor.Mushrooms can be made even coarser for amore meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste untilcombined..
Add vegetables and mushrooms and continue to cook on mediumuntil water releases begins to release (approx. 5 minutes) Increase heat tohigh.
Continue to mix until most of the water has cooked out addseasoning. Continue to cook on high for another 5-10 minutes, or until all thewater has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust yourtemperature setting between medium and high to insure that all of the waterevaporates.
Turn off heat and add walnut and tomato paste mixture. Mixthoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. Ican’t tell you how long since mine never makes it more than a couple weekswithout being used!