Recently, I had a recipe and was tempted to buy a bag of frozen meatless crumbles. While at the grocery, I looked at the ingredients of a few brands and found that using store-bought meatless crumbles was not an option for me. They weren’t an option because they contained gluten. This led me to make homemade vegetable meatless crumbles.
I am so happy that I could not purchase meatless crumbles because it led me to discover this awesome, easy and delicious REAL FOOD recipe. If you are wondering how to make vegetable meatless crumbles this post is for you!
Vegetable meatless crumbles are an easy meat substitute to make and they freeze great.
I recommend making this recipe in bulk and freezing for later uses.
If you are a tricky cook I have to tell you that this recipe will fool meat lovers.
I recently made lasagna for my family. As we were eating I noticed my husband looking at me curiously as we ate. I realized he was noticing that I was eating red meat, or so he thought. I let him in on the fact that there was no meat in the lasagna and he was honestly surprised. He had no idea and truly enjoyed the dish.
Ingredients: Store-bought vs Homemade.
First thing first, lets talk ingredients.
After all, it was the ingredients that inspired me to make homemade vegetable meat substitute.
ingredients in store-bought meatless crumbles:
- WATER, SOY FLOUR, WHEAT GLUTEN, SOY PROTEIN CONCENTRATE, CORN OIL, CONTAINS TWO PERCENT OR LESS OF CHICORY ROOT FIBER, YEAST EXTRACT, NATURAL FLAVORS, BLACK MALT POWDER, SALT, SOY SAUCE (WATER, SOYBEANS, SALT, WHEAT), DRIED CANE SYRUP, GARLIC POWDER, ONION POWDER, ONION JUICE CONCENTRATE, SPICES, TOMATO POWDER, CITRIC ACID, NIACINAMIDE, XANTHAN GUM, IRON (FERROUS SULFATE), NONFAT MILK, EGG WHITES, VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B12.
ingredients in homemade vegetable meatless crumbles:
- CAULIFLOWER, MUSHROOMS, CARROTS, ONION, GARLIC, SUN DRIED TOMATOES, RAW WALNUTS.
Which sound better to you?
I know which one tastes better!
How to Make Vegetable Meatless Crumbles
I put a lot of photos in my how-to posts because I appreciate photos when learning to make something new. I learn visually.
If you are in a hurry, you can skip to the bottom of the post for a printable recipe…..
First, shred your cauliflower.
I use a salad-shooter for this task, I love this kitchen gadget as it saves me SO much time!
Second, shred your mushrooms. This can be a little bit messy and drippy but the result is awesome.
Third, shred your carrots.
Finally, shred (or chop) your garlic and onions. I now put the onion and garlic in my food processor because putting them through the shredder is too much of a mess for me!
Now, throw all of your shredded veggies into a skillet over medium-high heat. Cook for about 5 minutes, until the moisture has evaporated and the veggies are cooked.
While the veggies are cooking process the walnuts and sun-dried tomatoes in a food processor using an S blade until they are chopped finely. You want them to look like this as it gives the vegetable meatless crumbles the ‘meaty’ texture.
Add the walnut and tomato mixture into the skillet and mix with the veggies. Cook for about a minute then package then use them or package them up for later use(s). I put mine in mason jars in 2 cup portions and freeze for later use. In recipes I use 2 cups of homemade vegetable meatless crumbles for 1 pound of ground beef.
Boom! There you go. You now know how to make vegetable meatless crumbles. This meat substitute is easy to make and is a delicious meat substitute for so many recipes.
Printable Vegetable Meatless Crumbles Recipe
- 1 head of cauliflower
- 2 carrots
- 8 ounces of mushrooms
- 1 medium yellow onion
- 3 cloves of garlic, peeled
- ¼ cup sun dried tomatoes
- 1 cup raw walnuts
- Shred the cauliflower, mushrooms, carrots, onions, and garlic using a shredding attachment on a food processor or a salad shooter.
- If you don't have a shredding tool pulse ingredients using the S-blade until finely chopped but be careful not to puree!
- In a large skillet, cook the shredded vegetables over medium-high heat until they are cooked, about 5 minutes.
- While the veggies are cooking place the walnuts and sun dried tomatoes in a food processor until finely chopped. Be careful don't make butter!
- Add the walnut and tomato mixture into the skillet and mix with the veggies. Cook for an additional minute.
- I use 2 cups of vegetable meatless crumbles for 1 pound of ground beef in recipes.
To see more of my real food recipes please click here.