These Vegan Cauliflower Walnut crumbles are so versatile – use them in stuffed peppers, zucchini boats, spaghetti sauce, or even tacos! This is the basic recipe but you can swap out the seasonings for whatever dish you are making.
Becoming a Vegan or a Vegetarian used to be a hip thing to do. Save the animals. However, we are learning more and more about the benefits of a plant based diet from sources all over the internet, on TV, and in books and magazines. I won’t bore you with facts, anyone can Google that.
Since what I like to call the Vegetarian movement, where a plant based diet has become more mainstream, there are hundreds of products out in the grocery stores and in restaurants- fake meats if you will. There is fake chicken, BBQ ribs, hot dogs, et cetera……and many of these products are made out of soy and tofu.
Then there is an entire camp that claims soy is not healthy. And while that isn’t entirely true, these fake meats are certainly not ideal in a healthy diet as they are highly processed and contain lots of sodium. I prefer to make my own Vegan meat that can be used in a variety of dishes.
These Vegan Cauliflower Walnut Crumbles can be seasoned in a variety of methods to spice up whatever recipe you are using, like these easy Vegetarian Taco Zucchini Boats. The same taco version of this recipe can be used in nachos or as a dip with tortilla chips.
The recipe is very simple, just a mix of cauliflower florets, raw walnuts, and garlic; then blended with some spices and baked. As stated before, the spices in this recipe can be swapped out according to whatever you are cooking.
- 1 large head of cauliflower, chopped into bite-sized pieces
- 2 cups raw walnuts
- 4 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Preheat oven to 350° Line a large baking sheet with parchment paper.
- Add the cauliflower, walnuts, and garlic to a food processor and pulse until mixture is crumbly. Do not over pulse, you do not want the cauliflower to liquify. (You will need to use a spatula to move some of the larger pieces of cauliflower down towards the blade in between pulses).
- Pour the mixture onto the parchement lined shhet pan and spread evenly using a spatula.
- Bake the cauliflower mixture for 30 minutes, stirring after 15 minutes. The meat should be golden brown but not burnt.