Vegan Ground "Meat"

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Course Main Dish
Servings 6


  • 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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