Vegan Beef (Mushroom and Walnut Meat)

As promised, here's my recipe for vegan beef so you can make my Vegan Beef Nachos. And just in time for the Super Bowl.

It's such an oxymoron, right? Vegan beef. Kind of like same difference or sweet sour.

But how do you have beef, that's meat, become vegetarian, which is a plant based diet, you ask?

Easy peasy! It's made by combining baby Bella mushrooms with walnuts and seasoning it with spices so it not only resembles ground beef, but it tastes similar to it too.

Notice I say "resembles ground beef" and "tastes similar to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef. So if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

And because it reminds me so much of ground beef, I'm calling this mushroom and walnut meat, vegan beef. And I've seasoned it so it goes along perfectly with any Mexican dish calling for ground beef.

This vegan beef is to ground beef what coconut milk is to cream and milk. The taste and texture is so close, it's amazing! It even looks similar, as you can see from the photos.

Even one of the carnivorous males I work with liked it. He will remain nameless since he's afraid it will ruin his reputation as a carnivore. Men {shaking my head}.

You can use this vegan beef in any recipe calling for ground beef, such as burritos, tacos, quesadillas, tostadas, and even on top of pizza. However, I'm not sure how it will hold up in soups or gravy. But if you do use it in that matter, please let me know how it worked for you.

If you're vegan or just want to eat healthier, be sure to stop by regularly because I will definitely be using this vegan beef in more recipes to come because I'm loving it and it's so easy to make.

Let me know how you like it and what recipes you plan on using it in.

Vegan Beef (Mushroom and Walnut Meat)

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A vegan "beef" made with mushrooms and walnuts that can be used in any recipe calling for beef. Especially flavorful in burritos, tacos, beef nachos, quesadillas, and on top of pizza.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients

• 1/2 cup walnuts, soaked in water overnight
• 1/2 cup dry walnuts
• 10 ounces baby Bella mushrooms, washed under running water
• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 2 Tablespoons red onion, diced
• 3/4 teaspoon chili powder
• 1 and 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin

Cooking Directions

1. After mushrooms are washed, dry them with a paper towel and slice. Set aside.
2. Add dry spices into a small bowl. Set aside.
3. Drain water from walnuts that soaked overnight and add to food processor bowl.
4. Combine sliced mushrooms, dry walnuts, onion, and garlic to food processor bowl.
5. Pulse on High until mushrooms and walnuts are processed into small pieces. You might have to remove pieces stuck to sides with a spatula in order to process all ingredients. Be careful not to process too long or your mushrooms and walnuts will be formed into a paste. We don't that. We want small, crumbly pieces.
6. In a large skillet, over medium heat, add olive oil.
7. Once oil is heated, add contents from food processor and spices. Stir together. Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are heated.
8. Remove pan from heat.
9. Can use in a recipe immediately or can be stored in airtight container for up to 1 week in the refrigerator.

Inspired by ~ Michelle at Pure formulas recipe site, Green and Delicious.

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Vegetable Frittata

Winter has finally showed her ugly, bitter head here in Georgia this week. And all this arctic air is giving me a good reason to keep my oven on!

California girls aren't made for arctic air! If I wanted Arctic air, I'd move to Michigan. I'm never moving to Michigan, if that clears things up for you.

This week I've been roasting tomatoes, mushrooms, cauliflower, potatoes and just about anything else so I can use my oven. Actually I've been roasting all these vegetables so I can make this Vegetable Frittata.

Yes, another food on my bucket list is the frittata.

I never knew what a frittata was until I stumbled across it on Pinterest. To sum it up for others who, like myself, didn't or don't know what a frittata is, it's an Italian egg dish that's often compared to an omelet or crustless quiche. The way it's cooked is what sets it apart, as a frittata is cooked in the oven instead of on the stove top.

For many recipes, a frittata is cooked in a cast iron skillet in the oven with all the ingredients blended with beaten eggs. I say many recipes, because some call for you to start cooking the frittata on the stove top and then cook in the oven for the remaining cooking time.

Frittata's have a blend of vegetables of any kind with eggs and cheese which can be served for breakfast, lunch, or dinner. I'm adding roasted cherry tomatoes, cauliflower, and Bella mushrooms with cheddar cheese.

So easy to make, once you get all the vegetables roasted. And you can roast the vegetables all at one time, even the day before you make your frittata.

Serve your frittata with fresh salsa, guacamole or avocado slices, and plain Greek yogurt or sour cream. Or even a hollandaise sauce. And you can serve biscuits, croissants, English muffins and even a salad on the side.

As you can see, it's a very versatile dish that can be served with anything you like and anytime of the day.

Cross another food off my cooking bucket list!

Vegetable Frittata

Recipe by Julie Murphy @ Sweet and Spicy Monkey

An easy to make skillet dish made with eggs, roasted potatoes, cauliflower, mushrooms, and tomatoes that can be served for breakfast, lunch, or dinner.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes (not including roasted vegetables)
Yield: 1 frittata (8 slices)
Ingredients

• 10 large eggs
• 1/2 cup milk
• 1 small sweet yellow onion, diced
• 3 cups cooked potatoes, diced
• 1/2 cup roasted Bella mushrooms, sliced
• 1/4 cup roasted cherry tomatoes
• 1/4 cup roasted cauliflower
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 4 Tablespoons olive oil, for sautéing onions

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare skillet by generously greasing with your choice of shortening, olive oil, or vegetable oil. Set aside.
3. Over medium heat, sauté onions with olive oil until they are softened, about 5-6 minutes. Set aside.
4. Add eggs to a large bowl with milk. Whisk together until lightly beaten.
5. Stir in remaining ingredients.
6. Pour into prepared skillet.
7. Place into oven and cook for 20 to 30 minutes, or until inserted knife comes out clean.
8. Remove from oven and serve immediately.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.