How to Make Vegan “Meat” / Whole Foods Plant Based

How to Make Vegan “Meat” / Whole Foods Plant Based

This recipe is meant to mimic minced meat, or ground beef. It could work as a topping for spaghetti, filling for lasagna or pastitso, or be the meat for tacos. It is made to be a spaghetti sauce and doesn’t have the texture to be rolled into meat balls or patties, but I’m sure if you added some flour and experimented you could. Add and change things as you like, I do every time. This is how I make it almost every time though!

INGREDIENTS:

– 2 handfuls/1 paper tin of white mushrooms

– equal parts raw walnuts, unsalted and unroasted

– 1 large can or 2 8oz. canned tomatoes

– 2 tbsp olive oil or water

– 1 small to medium onion

– 3-4 garlic cloves (add more if you’re like me)

– 1 bay leaf

– Salt, pepper, dried basil, dried parsley, *cinnamon, *paprika

*not needed to get that italian meat sauce flavor, but how I like to do it.

 

METHOD:

– Dice up your onion and garlic cloves

– Sautee the onion and garlic in olive oil or water (if you’re oil free)

– While that’s cooking, add walnuts, mushrooms, and canned tomatoes into a food processor or blender, in that order

– Pulse, while stirring the mix around, until some chunks are left

– Add this sauce to the pan once the onions are translucent

– Add the bay leaf and bring the sauce to a boil

– Add spices, use your intuition. You can always add more but not less.

– Bring to a simmer, let cook for at least 10 minutes. The longer you cook pasta sauce, the more flavorful it gets. Add water as it cooks if you want to do a 30-45 minute yummy sauce!

While this is simmering you can prepare your pasta, rice, taco toppings, or whatever else you want to eat with this.

My favorite way to eat this vegan meat is over brown rice pasta with a homemade vegan cashew cheese on top. Let me know how you like the flavor and texture of this recipe! I was inspired by @newearthmama’s cooking on Instagram and kind of created this with my intuition, her food is always so bomb.