1Coarsely chop all vegetables and garlic in a food processor, doing so in batches if necessary.
2Coarsely chop all vegetables and garlic in a food processor, doing so in batches if necessary.
3Coarsely chop all vegetables and garlic in a food processor, doing so in batches if necessary.
4Coarsely chop walnuts along with tomato paste until combined.
5Coarsely chop walnuts along with tomato paste until combined.
6Coarsely chop walnuts along with tomato paste until combined.
7Add chopped vegetables and mushrooms to a pan and cook on medium heat until water begins to release (approximately 5 minutes).
8Add chopped vegetables and mushrooms to a pan and cook on medium heat until water begins to release (approximately 5 minutes).
9Add chopped vegetables and mushrooms to a pan and cook on medium heat until water begins to release (approximately 5 minutes).
10Increase heat to high and continue to mix until most of the water has cooked out.
11Increase heat to high and continue to mix until most of the water has cooked out.
12Increase heat to high and continue to mix until most of the water has cooked out.
13Add 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.
14Add 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.
15Add 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.
16Turn off the heat and add the walnut and tomato paste mixture.
17Turn off the heat and add the walnut and tomato paste mixture.
18Turn off the heat and add the walnut and tomato paste mixture.
19Mix thoroughly to combine the walnut mixture with the cooked vegetables.
20Mix thoroughly to combine the walnut mixture with the cooked vegetables.
21Mix thoroughly to combine the walnut mixture with the cooked vegetables.
Ingredients
1 head cauliflower
1 head cauliflower
1 head cauliflower
2 medium carrots
2 medium carrots
2 medium carrots
1 onion
1 onion
1 onion
3 cloves of garlic
3 cloves of garlic
3 cloves of garlic
16 oz portobello mushrooms
16 oz portobello mushrooms
16 oz portobello mushrooms
2 tbsp Italian seasoning
2 tbsp Italian seasoning
2 tbsp Italian seasoning
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
2 tsp sage
2 tsp sage
2 tsp sage
2 tsp garlic granules
2 tsp garlic granules
2 tsp garlic granules
1 tsp thyme
1 tsp thyme
1 tsp thyme
1 tsp oregano
1 tsp oregano
1 tsp oregano
2 tsp cumin powder
2 tsp cumin powder
2 tsp cumin powder
1.5 cups walnuts
1.5 cups walnuts
1.5 cups walnuts
3 tbsp tomato paste
3 tbsp tomato paste
3 tbsp tomato paste
3 tsp salt
3 tsp salt
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).