Meatless Walnut Crumbles

This raw nut meat is crumbly with a nice texture, and is full of flavor! Plus, it’s easily customizable for Mexican, Italian, or Indian cuisines by changing up the spices.

What does walnut meat taste like? The walnuts have musty, bittersweet flavors with a thick, oily texture. And the mushrooms are earthy with a softer, meaty texture. Together they blend up into wonderful vegan ground meat replacement.

If you don’t care for mushrooms, I assure you that you cannot tell they are there, in taste or texture. But if you don’t want to try my way, you can always replace them with more walnuts or cooked lentils.

One of the reasons I love the addition of mushrooms in the walnut meat is to help make a good serving size without too much fat. Although the walnuts are full of good fats, too much is too much. It just made perfect sense that mushrooms should be a key ingredient in raw nutmeat.

Both the mushrooms and walnuts used in this recipe are full of goodness. Together this recipe is full of omega’s, protein, healthy fats, and trace minerals!

• Prep Time: 5 min

• Total Time: 5 min

• Yield: Serves 3

• Category: How-to

• Method: food processor

• Diet: Vegan

INGREDIENTS Walnut Meat Base:

• 1 cup walnuts

• 1 cup mushrooms, sliced

• 1 tablespoon tamri (nama shoyu or soy sauce)

• salt + pepper, to taste

Mexican:

• 1 tablespoon cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chipotle powder (or cayenne)

Italian:

• 2 teaspoons Italian seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder (or garlic powder)

Indian:

• 2 teaspoons coriander

• 1/2 teaspoon paprika

• 1/2 teaspoon cumin (or garam masala)

• 1/4 teaspoon cayenne

• 1/2 teaspoon garlic powder (or onion powder)

American:

• 3/4 – 1 teaspoon EACH garlic and onion powder

• salt + pepper, to taste

INSTRUCTIONS Pulse to combine: Simply add the walnuts, mushrooms, tamari and spices to the bowl of a food processor. Pulse a few times until just combined and crumbly. Careful not to over process or it will turn smooth like pate. Taste for seasoning, adding more of any spice you like. Warm it up: Optionally, heat on the stove over low heat, stirring frequently until warmed through. Alternatively, heat in the microwave using 15 second intervals, stirring between each, until warm. Just don’t overcook. Makes about 1 1/2 cups. Serves 3 Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days.