BEST EVER VEGAN TACO MEAT
íngredíents
For servíng, optíonal
ínstructíons
- 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
- 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).
- 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.
- 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.
- 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.
- 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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