Cooking Plant Based Ground Beef

PlantBased Ground Beef Recipe Skinny Ms.

WEBMar 5, 2018 · Instructions. Add quinoa, broth, salt, and pepper to a medium pot, bring to a boil, reduce heat to a low-boil and cook until the broth is …

Rating: 4.8/5(26)
1. Add quinoa, broth, salt, and pepper to a medium pot, bring to a boil, reduce heat to a low-boil and cook until the broth is absorbed, 12-15 minutes. Turn off the burner, cover the pot and allow to set 5 minutes.
2. Preheat oven to 400 degrees.
3. Add all other ingredients to the quinoa, stir to combine. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, stir, evenly spread on the sheet and continue baking 15 minutes.
4. Remove sheet and enjoy in your favorite Mexican or Italian dishes. Vegan meat keeps in the fridge for up to 1 week or can be frozen for later use.

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Vegan Ground Beef (Meatless Crumbles) The Hidden …

WEBMay 4, 2021 · Step 4 - Add 1 cup of water, 3 tablespoons of soy sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion …

Rating: 5/5(5)
1. Chop up a small onion very fine (you can use a food processor to mince it) and saute the onion in 2 tablespoons of olive oil over low heat for 5 minutes.
2. While the onion is cooking, wash and chop 8 oz. of mushrooms into tiny pieces. (I toss mine into a food processor to get them very small.) Add the mushrooms to the skillet once the onions become translucent.
3. Sprinkle the onions and mushrooms with 1/4 teaspoon of salt and cook for another 3-5 minutes until the mushrooms release their juices and become soft.
4. Add 1 cup of water, 2 1/2 tablespoons of soy sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder and stir well.

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Vegan Ground Beef (plantbased, oilfree, glutenfree)

WEBDec 6, 2018 · Preheat the oven to 425F. Prepare two large sheet pans by lining them with parchment paper. Spread out the shredded vegetables …

1. In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.
2. Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside.
3. Remove the s-blade from the food processor and attach the grating disc.
4. Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don't have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

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