Vegetable Meat Substitute | This substitute for ground meat is made entirely out of vegetables and nuts, yet can easily fool the "meat and potatoes" eater in your life! Gluten free, soy free, vegan. |

Vegetable Meat Substitute

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups


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


  1. 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.
  2. 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.
  3. 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.
  4. Add the walnut and sun dried tomato mixture into the skillet, and mix with the vegetables, cooking for 1 minute.
  5. 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.