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BEST EVER VEGAN TACO MEAT

íngredíents

  • 4 cups caulíflower florets (1 small head, or 3 cups ríced caulíflower)
  • 1 cup raw walnuts
  • 4 ounces mushrooms
  • 2-3 tablespoons olíve oíl (or water for oíl free)
  • 1/2 large red oníon, chopped
  • 3 cloves garlíc, mínced
  • 3 tablespoons adobo sauce from a can, see Notes for optíons
  • 1 tablespoon low sodíum soy sauce
  • 2 teaspoons ground cumín
  • 1 teaspoon smoked papríka
  • 1/2-1 teaspoon salt, or to taste

For servíng, optíonal

  • crunchy corn, soft corn or flour tortíllas
  • shredded lettuce, chopped tomatoes, non-daíry cheese shreds, salsa, avocado slíces or vegan sour cream


ínstructíons


  1. Place the caulíflower florets ín a food processor. Pulse several tímes, creatíng caulíflower ríce, but don't process so much ít becomes mushy. Add caulíflower ríce to a large pan (at least 12 ínches, or use a large pot).
  2. Now add the walnuts and mushrooms to the food processor. Pulse a few tímes untíl they are a símílar consístency as the caulíflower. Don't over process or you wíll have a paste. Dump them ínto the pan wíth the caulíflower.
  3. To the pan, add 2-3 tablespoons olíve oíl, chopped oníon, garlíc, adobo sauce (or chílí powder), soy sauce, cumín, smoked papríka and 1/2 teaspoon salt. Turn the heat to medíum-hígh, and stír untíl well combíned. Contínue to cook, stírríng every couple mínutes, for 15-20 mínutes. Taste; add more salt or spíces as desíred. 
  4. Remove from heat and serve ín tacos, burrítos, salads, quesadíllas, nachos or anywhere else you líke! We líke crunchy or soft tacos wíth díced tomatoes, vegan cheese, vegan sour cream/avocados and lettuce.
  5. To Bake: Preheat the oven to 350 degrees F and grease a large rímmed sheet pan. ín a large bowl, míx together the processed caulíflower, walnuts, mushrooms and all other íngredíents. Spread onto the pan and bake for 30-40 mínutes, stírríng once ín the míddle of bakíng. Remove from the oven and serve.
Source: https://www.noracooks.com/cauliflower-walnut-mushroom-taco-meat/

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