This is my go-to alternative when I want something that can stand in for ground beef. I’ve used these crumbles in lasagna, sprinkled over tomato-based pasta sauces, on pizza, in cabbage rolls, and in tacos. You’ll be amazed at how meaty these crumbles taste! (Note: this recipe contains Bragg’s; for a entirely soy-free version, use coconut aminos instead, or simply omit.)
Makes 4 cups
What you need:
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:
- Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.
- 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.
- 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.
Photo: Ricki Heller
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