Cauliflower Crumbles

    

From VegNews “Top 12 vegan recipes of 2012”: Soy-free vegan ground beef.

http://vegnews.com/articles/page.do?pageId=5240&catId=2

I named it Cauliflower Crumbles in our house! I have made mashed cauliflower in place of mashed potatoes before, so I was afraid the consistency of these crumbles would be too mushy. Surprisingly, these crumbles turned our perfect!!! My new fave “crumbles” to use.

What You Need:

(Makes 4 cups)

1 medium head cauliflower, trimmed, washed and dried, and broken into florets

2 cups raw walnut halves

1 medium tomato, chopped

2 tablespoons olive oil

3 garlic cloves, minced

1/8 teaspoon dried sage

1/2 teaspoon chipotle powder

1/2 teaspoon mild chili powder

1 teaspoon liquid smoke

1/2 teaspoon salt

2 tablespoons Bragg’s Liquid Aminos

What You Do:

1.Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

2.In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

3.Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer

4. Mix with marinara sauce for spaghetti or lasagna, or add some cumin to make with tacos.

Enjoy!

 

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