Homemade Veggie Ground

homemade veggie ground

Many store bought veggie grounds can contain unwanted ingredients such as artificial flavours and colourings, MSG, emulsifiers and thickening agents, including nitrosamine, which is a carcinogen. Eww! So when you are looking for a meat alternative there’s no better option than whipping up your own homemade veggie ground!

I love tossing this ground on top of a salad, using it for tacos or lettuce wraps or mixing it into a rice-bowl. You can play around with the seasoning to create a Mexican version – try chili powder, cumin and paprika Or for an asian inspired taste – try ginger, sesame oil and peanuts. It’s super easy to make, is rich in nutrients and is free of unwanted ingredients! Enjoy 🙂

Nutritional Information

Makes 4 serving

Nutritional value per serving: Calories 331, Fat 27g, Carbs 18g, Protein 11g

Ingredients

1 head cauliflower
1 cup crimini mushrooms
1 cups walnuts
1 cup sweet onion, chopped
2 Tbsp extra virgin olive oil
2 garlic cloves, minced

2 Tbsp Tamari
1 tsp dried basil
1 tsp dried oregano
1/2 tsp paprika
Sea salt & pepper, to taste

Directions

Preheat oven to 350F
In a food processor combine cauliflower, mushrooms, walnuts and onion. Blend until the consistency resembles ground meat.
Transfer the mixture to a bowl and add olive oil, tamari, garlic and seasonings. Stir well or mix with clean hands.
Line a baking sheet with parchment paper. Spread the mixture out evenly on the sheet and place on the middle rack. Bake for approx. 30 minutes and then stir. Bake for another 15 minutes stirring again if needed. The cauliflower should brown and edges will become crispy. Remove from oven and let cool slightly before serving. Keep leftovers refrigerated in an air-tight container for up to four days or store in the freezer.

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