No matter the reason you choose to abstain from animal proteins and/or processed foods, eating whole and plant based foods has many benefits. For example whole and plant based foods are proven to help manage diabetes, improve gastrointestinal and heart health, promote weight loss, strengthen the immune system and even offer options that are lower in calories.
Those reasons that I listed up there are exactly why we choose to eat whole foods and plant based foods. We do not keep a strict vegan diet, we avoid eggs and other dairy, but we eat fish. This recipe is vegan.
This savory meatless yumminess works well added on top of pasta sauces or in a lasagna. Also, add some Mexican seasoning and it is great for tacos or tostadas. I have not tried it yet, but I think it will be great with some added ingredients as a stuffing for bell peppers.
Hubs had a great idea to make it into a spread for crackers – add some finely diced pickles and some dressing and chill before serving.
I used my Lodge 6 Quart Enameled Cast Iron Dutch Oven for this recipe.
Would love to hear your feedback when you have tried this one!
Meat, Plant Based (Vegan)
Equipment
- 1 large dutch oven or other stove top pot (I used my Lodge 6 Quart Enameled Cast Iron Dutch Oven)
- 1 Food processor
- 1 Tablespoon measure
- 1 Teaspoon measure
Ingredients
- 1 Tablespoon Olive Oil
- 2 Pints Fresh Mushrooms (Any type works, I use baby bellas)
- 2 Cups Walnuts, whole or pieces (shelled) (Soak these overnight in water to soften them up a bit)
- 2 Tablespoons Tomato paste
- 2 Tablespoons Italian seasoning
- 1 Tablespoon paprika
- 2 teaspoons sage (ground)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons salt
Instructions
Seasoning
- In a small bowl mix all herbs (seasonings) together and set aside. (note, I used all dry ingredients, if you choose to use some fresh ingredients use twice as much)
The Meat
- In the dutch oven on the range top, heat the olive oil. In the meantime, use the food processor to chop up the mushrooms until they are the size of finely chopped fresh herbs. Do not over process to the point where the mushrooms start getting very wet.
- Put the processed mushrooms into the dutch oven with the heated oil. Cook on low to medium heat.
- Drain the water from the walnuts
- In the food processor chop the walnuts with the tomato paste until they are a fine meal but not too wet where they clump together.
- Add the processed walnut mixture to the mushrooms in the dutch oven.
- Thoroughly combine the mushrooms and nuts in the dutch oven and continue to cook.
- When the mushrooms and walnuts are all combined add the seasoning. Mix well.
- Continue to cook until the pan begins to brown. The mixture will not necessarily brown, but the fact that your pan is getting sticky means the meat is dry and ready.
- Let the meat cool and store it or use it. It freezes very well!
