This delicious, umami-packed ground beef replacement is soy and gluten free. It can be made in minutes and used with anything from pasta to pie to pizza!
Ingredients
Produce
27 ounces (750 grams) fresh brown mushrooms such as cremini or baby portabello
1 yellow onion, finely chopped
Fresh Herbs
1 tablespoon minced garlic
1 tablespoon freshly chopped rosemary
2 tablespoons fresh chopped flat parsley
Dried Herbs and Spices
½ teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
Dry Goods
1 tablespoon corn flour
1 cup chopped and reconstituted dried porcini or shiitake mushrooms (Optional)
Oils, Liquids and Vinegars
1 tablespoon of vegan Worcestershire sauce such as Maggi Lazenby (Optional)
1 tablespoon good quality olive oil
⅓ Cup water
Instructions
If using dried mushrooms, pre soak in warm water as per instructions on package. Keep liquid for use later.
Place the fresh mushrooms into food processor or multi chopper until mushrooms pieces are "minced"
Finely chop onion. Using the multi chopper saves loads of time.
Add minced garlic, reduce heat and watch that garlic does burn
Add parsley and rosemary, saute for another minute
Add all mushrooms to the skillet, coating with seasoned oil and brown
Season with salt and black pepper
Stir in onion powder, garlic powder, cumin
Allow mushrooms to cook until fresh mushrooms start to release their liquid. (about 10 minutes)
Add corn flour into ⅓ cup of water, vegetable stock or soaking liquid from dried mushrooms and stir into mixture with optional vegan Worcestershire sauce
Cook until liquid has reduced (another 5 - 10 minutes or so)
Taste for salt and pepper and serve
Recipe by Swoontastic.com | Easy Vegan Recipes at https://www.swoontastic.com/how-to-make-vegan-ground-beef/