Before you raise your pitchforks and torches, please allow me to explain how I am posting about a whole plant food meat. The edible part of a fruit or nut (according to Webster’s) can also be correctly referred to as “meat”. Additionally, this whole plant food recipe is a great stand-in for any recipe that calls for ground beef crumbles and I would argue, that the recipe title will lead people looking for such a thing here. There, my pre-post guilt sufficiently quenched, let’s talk about this remarkable recipe helper.
This whole plant food recipe is very versatile as it is but scroll to the bottom for a list of easy adjustments you can make for an even wider scope of applications.
Walnuts, as a whole plant food, continue racking up impressive study results for everything from cancer prevention to normalizing blood lipid scores.
Walnut Meat Crumbles
A rich and nutty meat substitute, with a satisfying, crumbly texture that's just right for enhancing a variety of dishes.
Ingredients
- 1 cup walnuts
- 1 cup chickpeas
- 1 tablespoon tamari
- Pepper, to taste
Directions
- Step 1 In the bowl of a food processor, add the walnuts, chickpeas, tamari, and pepper.
- Step 2 Pulse the ingredients a few times until just combined. You’re aiming for a crumbly texture, so be careful not to over-process or it will turn smooth like pâté.
- Step 3 Give the mixture a taste and adjust the seasoning. Feel free to add more tamari or pepper based on your preference.
- Step 4 If you prefer it warm, you can gently heat the mixture on the stove over low heat, stirring frequently. Be sure not to overcook.
The base recipe is a great topper for Scrambled Tofu and Black Beans.
Examples of how to use:
- Mexican: Make taco meat by adding spices like cumin, chili powder, chipotle powder, cayenne, coriander, paprika, cilantro, or lime.
- Italian: Oregano, basil, marjoram, sun-dried tomatoes, sage, thyme, rosemary, Italian seasoning, or Herbs de Provence would be perfect additions to pair your crumbles with a pasta or polenta dish.
- Chinese: Five Spices, ginger, turmeric, Sichuan chili, galangal, sesame seeds, and white pepper would make this a great lettuce wrap bowl or an addition to lo mein.
There are no end of ways you can adapt the base recipe to other styles of cooking making them whole plant food friendly.
Tip: Add this as a mix-in ingredient for saucy recipes rather than cooking it into the food to preserve the texture and flavor.
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