Veggie Ground Meat Substitute

Name: Veggie Ground Meat Substitute
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

Serves 1

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Veggie Ground Meat Substitute

youtube.com

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).

Veggie Ground Meat Substitute

Serves 1

youtube.com

Veggie Ground Meat Substitute

youtube.com

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).