Serves 1
Directions
- 1Coarsely chop all vegetables and garlic in a food processor, doing so in batches if necessary.
- 2Coarsely chop walnuts along with tomato paste until combined.
- 3Add chopped vegetables and mushrooms to a pan and cook on medium heat until water begins to release (approximately 5 minutes).
- 4Increase heat to high and continue to mix until most of the water has cooked out.
- 5Add seasonings (thyme, sage, Italian seasonings, paprika, garlic granules, oregano, cumin powder, salt) and continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
- 6Turn off the heat and add the walnut and tomato paste mixture.
- 7Mix thoroughly to combine the walnut mixture with the cooked vegetables.
Ingredients
- 1 head 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
- 3 tbsp tomato paste
- 3 tsp salt
Equipment
food processorpan (at least 3 qt capacity)
Tips
- Use the pulse setting on the food processor for cauliflower to avoid a mushy texture.
- Leave some larger pieces of mushrooms and nuts for better texture.
- Adjust cooking temperature between medium and high to ensure all water evaporates from the vegetables.
- Walnut mixture can be difficult to blend, so take your time and mix thoroughly.
- For a nut-free version, omit walnuts and add an additional 8oz of more coarsely chopped portobello mushrooms.
- For a mushroom-free version, use an equivalent amount of jackfruit and process into smaller pieces.
- This veggie ground needs a binder for burgers (e.g., psyllium husks, arrowroot powder, chickpea flour).
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