Makes: Approximately 2 cups
- 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
- Preheat oven to 350°F.
- 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.
- 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.
- Add walnuts and pulse until pieces resemble ground beef-like consistency.
- Add the rest of the ingredients to the bowl and mix well.
- 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.
- Bake for approximately 40-45 minutes. Mix the ground every 10 minutes to ensure it cooks evenly and crumbles.
- The mixture should resemble ground beef and can be used in all recipes that require a vegan ground.