Vegetable Meat Substitute + A Giveaway

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Carrots
  • 1 head Cauliflower
  • 8 oz Crimini mushrooms
  • 2 cloves Garlic
  • 1/4 cup Sun dried tomatoes
  • 1 Yellow onion, medium

• Nuts & Seeds

  • 1 cup Walnuts, raw

Found on eatwithinyourmeans.com

Description

Directions

• Using the shredding attachment on a food processor, shred the cauliflower, mushrooms, carrots, onions and garlic. If you dont 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.