Vegan Ground Beef
These hearty plant-based crumbles are made entirely of vegetables and seeds, designed to replace ground meat in any dish. Enjoy this wholesome, oil-free, and flavorful substitute in your favorite recipes.
Instructions
- 1
In a food processor fitted with an s-blade, process the raw pumpkin seeds or walnuts (1 cup) and sun-dried tomatoes (0.25 cup) until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.
- 2
Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside.
- 3
Remove the s-blade from the food processor and attach the grating disc.
- 4
Shred the of cauliflower (1 head), crimini or baby portobello mushrooms (8 oz), carrots (2), yellow onion (1 medium) and [2-3 clove 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.
- 5
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.
- 6
Add the [pumpkin seed or sun-dried tomato mixture] into the skillet, and combine with the [vegetables], cooking for 1 minute.
- 7
Use in place of ground beef with the ratio of 2 cups of vegan ground beef for 1 pound of cooked ground meat.
Nutrition Facts
Per portion