Whole Food Plant Based | Vegan | Sugar Free | Oil Free
2 Cups Cremini Mushrooms
1/2 Cup Walnuts (optional)
3 Cups Riced Cauliflower
1/4 Cup Cooked Beets
2 TSP Salt (optional)
2 TSP Pepper
1 TBSP Liquid Smoke
Place your mushrooms, walnuts and beets in a food processor. Pulse 6-10 times until everything is finely diced, but not a paste.
Heat up a deep sauce pan to medium to high heat.
Place all ingredients in the pan and saute for 6-8 minutes. Mixing regularly.
Add 1/4 cup water or vegetable broth to moisten. If you have water from the beets you could also use the beet water to add a bit of extra color.
Use in your favorite recipes. We use this for tacos, lasagna, chili and Shepard's Pie.
This recipe is usually enough for two separate recipes. If you won't use it all within 4 days, freeze it once cooled.
add these to 2 cups of Beety Crumble
1 TBSP Chili Powder
1/4 TSP each - Garlic, Onion Powder, Cumin, Oregano, Smoked Paprika, Red Pepper Flakes, Black Pepper and Salt (optional)
1 TBSP each - Cilantro, Thyme, Basil, Oregano, Black Pepper, Rosemary, Savory, Red Pepper Flakes and Marjoram