Versatile Plant Based Meat From Cauliflower, Walnuts & Shiitake Mushrooms

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In the (almost) year that we’ve been eating whole food, plant based, I’ve learned an important rule.
NEVER cook something you used to love, expecting it to taste like it used to. Just don’t, because you’ll be disappointed – I’ve been disappointed a lot! When you cut out the sugar, oil, processed flours & ingredients, of course the flavor will change. There’s just no getting around it.
Note – This photo contains onions, garlic, potatoes & taquito seasonings

In trying to find a meat substitute, we played with jackfruit for a while, trying to come up with some pulled pork options with little success. We had jackfruit tacos at a restaurant & we loved them (but I’m pretty sure they still used sugar & oil), but we couldn’t replicate them – no matter how many variations on a theme we tried.  My point is, things just don’t work, or turn out the same.

That said, I was super dubious about trying some different recipes for fake meat using cauliflower, mushrooms & walnuts.  Let me be clear – this doesn’t taste like meat. Even with seasonings, it doesn’t taste like meat. It does however, have a great texture, & a very mild flavor that carries flavors VERY well (perfect for mexican dishes).  We’ve used it for tacos, power bowls, & taquitos (all different flavor profiles) & we’ve been very pleased with it. My teenagers will eat it – need I say more? Super simple, & you can adjust your seasonings as needed for your dish.

1 small head of cauliflower – trimmed & broken into 1-2 inch pieces
1 cup walnuts
4-6 large shiitake mushrooms – cut into 1 inch pieces (+/-)

Using a food processor, one ingredient at a time, process into a coarse crumb, sized to your preference – between a corn kernel, & a rice kernel.

Mix in bowl.

Add 1-2 tablespoons of soy sauce or liquid aminos & mix thoroughly.

Heat panggangan to 350*, & spread mixture into a shallow baking pan.
Bake for 30 minutes. Stirring once at 20 minutes.

Season as desired.

Source Recipe:

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