Vegan Ground Meat Recipe

1 medium head of cauliflower                                                ½ tsp dried sage

2 cups raw walnut halves                                                       ½ tsp liquid smoke

2 tbsp extra virgin olive oil                                                     ½ to ¾ tsp sea salt

2 garlic cloves minced                                                           2 tbsp liquid aminos (coconut)

½ tsp fennel seed crushed (optional)                                       ½ tsp smoked paprika

  1. Preheat oven to 350 F.  Line a large rimmed cookie sheet or rectangular pan with parchment or (foil sprayed with nonstick spray).
  2. In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your “meat,” it can be more or less fine; I made mine like a coarse cornmeal.
  3. Transfer the mixture to a large bowl and add remaining ingredients.
  4. Using your hands, knead everything together thoroughly, until the grounds are uniformly coated.
  5. Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown.  If the layer underneath comes up looking wet and white, then you need to keep baking.  When done, the crumbles will be very brown and resemble cooked hamburger meat.

I used this in my “Anytime Pasta Sauce” the other day and served it to a “meat lover” friend of mine.  His comment was – “I thought you didn’t eat meat!”  I’ve fooled so many people with this recipe and it freezes beautiful!  It stays separate so you can just pour out what you need.  Just make sure you let it cool completely before putting it in containers or bags.  Make bunches and always have on hand for tacos, pizza, spaghetti sauce, etc.