No one will guess there’s no meat when you use this vegetable meat substitute in your favorite dishes – try it in tacos, spaghetti sauce, Sloppy Joe’s, and more!
- 1 head cauliflower (broken into large florets)
- 8 ounces crimini mushrooms
- 2 carrots (peeled and chopped into fourths)
- 1 medium yellow onion (quartered)
- 2-3 cloves garlic (peeled)
- 1/4 cup sun dried tomatoes
- 1 cup raw walnuts
- Using the shredding attachment on a food processor, 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 minutes.
- While the vegetables are cooking, process the walnuts and sun dried tomatoes in the food processor until a fine meal forms, but be careful not to go so far as to make walnut butter.
- Add the walnut and sun dried tomato mixture into the skillet, and mix with the vegetables, cooking for 1 minute.
- Use in place of ground meat with the ratio of 2 cups of vegetable meat substitute for 1 pound of ground meat. This recipe is wonderful in a Vegetable Bolognese.