This hearty mushroom walnut meat is a savory blend of earthy mushrooms, crunchy walnuts, and aromatic spices, creating a flavorful vegan alternative to ground beef. Use it as a filling for tacos, stuffed peppers, lasagna, or atop a vegan pizza for a deliciously meaty texture and taste without the meat.
Ingredients
4 large Portobello Mushrooms
2 cups Walnuts
5 cloves Garlic
1 large Onion
2 Tablespoons Tomato Paste
1 Tablespoon Oregano
1/2 Tablespoon Onion Powder
1/2 Tablespoon Garlic Powder
2 tsp Cumin Powder
1 tsp Paprika
1 tsp Salt (to taste)
1/2 tsp Black Pepper (to taste)
1/4 tsp Ancho Chili Powder (optional for a little spicy kick)
1/2 cup Water
few drops of Liquid Smoke (optional)
2-3 Tablespoons Oil for cooking
Instructions
In a food processor grind the walnuts until they resemble small crumbles, pour into a bowl, set aside.
On a cutting board roughly chop the mushrooms, garlic and onions, place them in a food processor and pulse a few times until you get small pieces. DO NOT pulse until you make them mushy.
Heat a large skillet on medium heat. Add the oil, mushrooms, onions, garlic and walnuts to the pan. Cook until the moister is released and evaporated out of the mushrooms and the pan gets dry, for about 5-10 minutes.
Add the seasoning to the mushroom walnut meat and heat through for about 2 minutes. Push the meat away from a small section of the pan and add the tomato paste. Heat the tomato paste through for about 30 seconds to remove the raw taste then blend it in with the mushroom meat until well combined.
Stir the water into the pan and allow to simmer on low/medium heat stirring on occasion.
Serve with tacos or any dish as a substitite for ground beef. Store remaining meat in airtight container in the fridge or freezer.
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