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Soy-Free Vegan Ground Beef
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Soy-Free Vegan Ground Beef
These easy-to-make, versatile crumbles enhance everything from salads to casseroles. Ricki Heller's recipe is a great go-to alternative for dishes that call for ground beef. Try using them as crumbles in lasagna, sprinkled over tomato-based pasta sauces, on pizza, in cabbage rolls, or in tacos. You’ll be amazed at how meaty these crumbles taste! (Note: this recipe contains Bragg's; for an entirely soy-free version, use coconut aminos instead, or simply omit.) For more of Heller's soy-free recipes, check out 4 Delectable Soy-Free Vegan Faux Meat Dishes on VegNews.com.
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
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What You Do:
1. Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

2. 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.

3. Place mixture on 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 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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