Whether you’re trying a Meatless Monday, Taco Tuesday, or want to creatively use some delicious and healthy faux ‘ground beef’ crumbles, it’s your lucky day! This recipe provides a delicious alternative to store-bought processed soy crumbles with questionable ingredients. It’s smoky, savory and completely plant-based.
Use it for tacos, lasagna, spaghetti and marinara sauce, chili, and wraps!
Ingredients
1 head of cauliflower (about 3 cups)
8oz fresh mushrooms (we used cremini)
1 cup walnuts
3 tablespoons coconut aminos or tamari (gluten-free soy sauce)
1 tablespoon balsamic vinaigrette
1 tablespoon chili powder
1/2 tablespoon cumin
2 teaspoons adobo seasoning
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon black pepper and of salt
Instructions
Preheat oven to 350 degrees. After removing the core and leaves of the cauliflower, start pulsing it in food processor (depending on how large your food processor is, this may require multiple batches); it should have the look and consistency of rice. Pulse the mushrooms and the walnuts until about the same size pieces as the cauliflower. Add cauliflower, mushrooms, and walnuts into a large bowl and mix in coconut aminos or tamari. Stir in all spices including salt and pepper and mix well. Line baking sheet with parchment paper (to prevent sticking) and spread mixture on top. Bake for 25 minutes then stir and turn mixture (to ensure evenness) before baking another 15-20 minutes.
If making tacos, garnish with cilantro, chopped red onion and romaine lettuce, and your favorite salsa. For spaghetti sauce, add meat crumbles to your heated tomato sauce along with some chopped parsley and stir well.
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