WFPB Vegan Taco or Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/2 cup, hulled Sunflower Seeds, without salt 1/4 cup pumpkin seeds1/4 cup, chopped Walnuts 1 medium Carrots, raw 1 head, medium cauliflower, raw4 clove Garlic 1 medium to large size Onion, raw 5 to 6 med size mushrooms2 tsp beet root powder or one raw beet2 cup Refried Beans 1 cup black lentils dried -cooked1 tsp Garlic powder 1 tsp Onion powder 1 tbsp cumin powder 1 tbsp Paprika 1 tsp chiptole powder1 TBS chili powder
In food processor process nuts and seeds, Remove and place in a large bowl. Next process the carrots onion and garlic. Do not turn it to mush, watch and pulse as needed. Add to the bowl with the nuts. Add mushrooms and process not too finely. Then chunk your cauliflower and process it. Add all of thins to your bowl, and then toss in the lentils and the refried beans. Then add seasonings and mix well. I use my hands Place on parchment lined baking sheet, or two if needed. Bake at 425 degrees for about 20 to 25 minutes. Stir as it is cooking to help release the moisture and ensure even browning.
I divide this in half, and add taco seasonings for mexican food, or italian spices for italian dishes.
Keeps 1 week in refrigerator, or 3 months in the freezer. Great for tacos, burritos, spagetti bolognese, etc.....
Serving Size: 1/2 cup from the 9 cups total you get.
I divide this in half, and add taco seasonings for mexican food, or italian spices for italian dishes.
Keeps 1 week in refrigerator, or 3 months in the freezer. Great for tacos, burritos, spagetti bolognese, etc.....
Serving Size: 1/2 cup from the 9 cups total you get.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 3.7 g
- Cholesterol: 2.2 mg
- Sodium: 98.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 6.6 g
- Protein: 6.6 g