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CAULIFLOWER, MUSHROOM & WALNUT GROUND

Makes: Approximately 2 cups

Ingredients:

  • 1 small bag of store-bought cauliflower rice or a small fresh cauliflower
  • 2 cups of brown mushrooms
  • 1 cup of halved walnuts
  • 3 tablespoons of soy sauce or tahini
  • 1 tablespoon of vegan Worcestershire sauce
  • 3 tablespoons of tomato paste
  • 1 teaspoon of cumin (optional)
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of smoked paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. If using fresh cauliflower, separate florets and add to a food processor. Pulse until it looks like rice, then place in a medium-sized bowl.
  3. Add the mushrooms to the food processor (no need to clean in between) and pulse until pieces resemble ground beef-like consistency. Do not over-process or it will become mush. Remove and add to the bowl.
  4. Add walnuts and pulse until pieces resemble ground beef-like consistency.
  5. Add the rest of the ingredients to the bowl and mix well.
  6. Empty the mixture onto a baking sheet and spread out evenly. It will seem wet and it’s essential to spread it out in a thin layer. As it cooks, it will dry out and become crumbly.
  7. Bake for approximately 40-45 minutes. Mix the ground every 10 minutes to ensure it cooks evenly and crumbles.
  8. The mixture should resemble ground beef and can be used in all recipes that require a vegan ground.