Veggie crumbles are the best substitute for ground meat. I have used crumbles in my Tacos, Strognoff, and Bolognese. It is a combination of riced cauliflower and a variety of vegetables that blend well to create great texture and flavor. The crumbles are seasoned accordingly, for the particular dish you are serving.
- 1, 5-6 inch head of cauliflower chopped into tiny pieces or one package of frozen riced cauliflower
- 2 Carrots- shredded and finely chopped
- Mushrooms 8 oz.- finely chopped
- Medium onion- finely chopped
- 2 cloves of garlic- minced
- 1/4 cup of chopped walnut
- 1 tbs Soy Sauce
- 1 tsp Smoked Paprika
- 1/8 tsp pepper
- 1 tsp salt
- 1/4 cup tomato paste
Pre-heat oven to 350 degrees
If using the frozen riced cauliflower, cooked as directed.
In a large skillet saute the onions and garlic in 2-3 tablespoons of vegetable broth until soft. To prevent vegetables from sticking, add small amounts of vegetable broth as needed .
Add remaining vegetables and continue cooking 5 minutes.
Next, add nuts to the skillet and cook about 3 more minutes.
Combine spices and soy sauce, then add to vegetable mixture.
Stir in tomato paste.
Once vegetables completely blended, spread mixture evenly on baking sheet.
I only complete this step if I am going to freeze. Bake in oven for 30 minutes or until mixture begins to dry out around the edges.
Usually, I using immediately, so I do not bake and do not want to wait 30 minutes for baking. It works for me: still tastes great!
For taco nights, I add McCormick’s Original taco seasoning as directed.
Use immediately or store in airtight container in refrigerator for up to 5 days or freeze.
PBnJ of Corpus Christi 