VEGAN MEAT CRUMBLES
Adapted from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants, by Miyoko Schinner
PREP: 10 minutes (plus baking time)
YIELD: makes about 12 ounces
Ingredients:
- Olive oil for oiling the sheet pan
- 10 ounces King trumpet mushrooms
- 1 cup Raw walnuts
- 1 cup cooked Chickpeas, rinsed
- ½ cup Rolled oats or steel-cut oats
- 2 Tbsp. Soy sauce, tamari or Bragg Liquid Aminos
- 1 Tbsp. Vegan beef base, such as Better Than Bouillon
- 1 tsp. Garlic powder
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with parchment paper or a thin coating of oil.
- Coarsely pulse the mushrooms in a food processor. Do not puree. Transfer to a large bowl and set aside.
- Add the walnuts to the food processor and finely pulse. Add to the bowl with the mushrooms.
- Add the chickpeas to the food processor and pulse until finely chopped. Do not puree. Add to the bowl of mushrooms and nuts.
- Coarsely pulse the oats in the same food processor and add to the same bowl.
- Stir in the soy sauce, vegan beef base and the garlic powder. Mix well to combine.
- Spread onto the prepared baking sheet and bake for 20 minutes.
- Remove from the oven and break up the mixture with a wooden spoon or fork.
- Bake for another 20 minutes, until chewy but not dry.
- Will keep for up to 5 days if refrigerated in an airtight container, or freezer for up to 3 months.
