Vegan Ground "Meat"
- 1 head of cauliflower broken into large florets
- 8 ounces crimini or baby portobello mushrooms
- 2 carrots peeled and chopped into 1-inch pieces
- 1 medium yellow onion peeled and chopped into 1-inch pieces
- 2-3 cloves garlic peeled
- 1/4 cup sun-dried tomatoes Use the sun-dried tomatoes that are not packed in liquid. There is no need to rehydrate them before using.
- 1 cup raw pumpkin seeds or walnuts, pepitas
- In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.
- Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside.
- Remove the s-blade from the food processor and attach the grating disc.
- Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don't have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.
- In a large nonstick skillet, cook the shredded vegetables over medium-high heat until the moisture has evaporated and the vegetables are cooked, about 6-8 minutes. See notes for alternative oven roasting method.
- Add the pumpkin seed (or walnut) and sun-dried tomato mixture into the skillet, and combine with the vegetables, cooking for 1 minute.
Oven Roasting Instructions
- Preheat the oven to 425F.
- Prepare two large sheet pans by lining them with parchment paper.
- Spread out the shredded vegetables and tomato/seed mixture evenly between the two sheet pans, and stir to combine.
- Roast for 20-25 minutes until the mixture is cooked and reduced in size due to moisture evaporation. Stir halfway through the time to ensure even cooking.
Use in place of ground beef with a ratio of 2 cups of vegan ground beef for 1 pound of cooked ground meat. This recipe stores for up to a week in the refrigerator, and a minimum of 3 months in the freezer.
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