When someone is not on a plant-based diet for healthy living, a pound of ground beef is an easy choice for him for dinner. This vegan ground beef and one portion make the same amount as 3 pounds of ground beef, but all from the vegetables and seeds! Ready to know the secret of this enjoyable balanced diet?
It is known as a “vegetable meat substitute”, which it really is, and it is used specifically in place of the ground beef. Ideally vegan dishes should taste exactly the same as their carnivorous counterpart. A meat-eater can easily be fooled by this.
So what’s in this vegan ground beef recipe and how to make it.
- Sun-dried tomatoes
- Pepitas (raw shelled pumpkin seeds), or walnuts
- Pulse the pepitas (pumpkin seeds) and the sun-dried tomatoes in any food processor until they are finely crumbled. Pumpkin seeds don’t break down into a paste very easily so it’s not easy to over-mix.
- Now remove the pepita/tomato mixture to a bowl and set it aside. Attach the shredding disc to the food processor.
- It’s time to shred the cauliflower, onion, garlic, carrot, and mushrooms. It helps make all of the vegetable pieces uniform in texture.
- In your largest skillet or wok, cook the shredded vegetables over high heat. The moisture from the vegetables will release, and the high heat will help it evaporate quickly as the veggies cook. Don’t use oil for this process, it is unnecessary because the vegetables have so much moisture.
- Cook until the veggies are soft and tender, and there is no liquid visible on the bottom of the pan. It should take 6-10 minutes.
- Now reduce the heat to medium-low, and add in the pepita/tomato mixture and cook for a minute or two, stirring to combine.
It’s time to celebrate as you just made enough vegan ground beef for 3 meals!