Plant Based Ground Beef

Ingredients:
1 250g (.5 Lb) white button or baby portobello mushrooms.
2 about 250g (.5 Lb) carrots, peeled and chopped into large pieces.
3 about 800/900g (1.75 Lb) of cauliflower, broken into large florets.
4. 2-3 tsp chopped garlic.
5 about 250g (.5 Lb) onion, peeled and chopped into large pieces.
6. 1 cup raw pumpkin seeds (alternate walnuts
7. 1/4 cup sun-dried tomatoes (if in oil chop finely and mix into shredded vegetables).

Instructions:
1. Place pumpkin seeds and sun-dried tomatoes into your food processor with ‘S’ blade in place. Pulse repeatedly to reduce these to a fine bread crumb ‘meal’ taking care not to puree.

2. Split into two equal amounts into bowels and set aside.

3. Change the s-blade for the shredding disc and shred some of each; cauliflower, mushrooms, carrots, onions to make a mixture of all (Note: no shredding disc the ‘S’ blade, pulsing, until finely chopped but not a puree.

5 Mix the chopped garlic evenly into the shredded vegetables.

6 Place a large nonstick skillet (pan) on the largest heating plate or gas burner split the vegetable mix in two and heat over medium-high heat for 7 to 8 minutes gently stirring all the time to reduce moisture.

7. Scatter one bowl of pumpkin seed ‘meal’ evenly over the hot mixed vegetables - mix thoroughly and heat for another minute. Repeat with the other half of the vegetable mix.

8. Use in place of ground beef with the ratio of 2 cups of plant based ground beef for 500g (1 pound) of cooked ground meat.

Notes: Cooking Instructions:
We simply treated as mince - cooked in a large pan with 3 x chopped onions and zucchinis - can of chopped tomatoes (could add one or 2 grated carrots some spinach/kale instead).

Information:
Will keep for up to a week in the refrigerator, or 3 months in the freezer.
Sun-dried tomatoes packed in liquid are simply cut finely and mixed directly to the vegetable mix before heating.
Make about 1200g (1 pound 9 oz) monthly divided into 4 zip bags - One bag sufficient for 2 x mince and pasta servings and a cottage pie of 2 servings.

Feed Back: Let us know how the recipe turned out: E: roger@barawood.co.uk