Experiments with ground "meat"

Whilst preparing my VOTM post about cauliflower last month I stumbled across some interesting recipes in my bookmarks and there was one in particular I couldn't wait any longer to try. Ricki of Diet, Dessert & Dogs posted a recipe for ground "meat" about a year ago using cauliflower and walnuts as the main ingredients. It sounded like a healthier alternative to TVP which is something I don't like to use on a regular basis. 

The ground "meat" is very simple to prepare. After processing the nuts and cauliflower, seasonings are stirred through the mixture, then it is baked in oven. There were some interested people peering in the oven to see what on earth I was up to although no-one was overly surprised by my statement that it was ground "meat". The man and son are fully aware that I love to try new things and how creative some veg recipes can be. 

I decided to put half of the ground "meat" to the test the following day in a good old spaghetti bolognese. The one thing I did notice was that the "meat" devoured the tin of tomatoes, the sauce had a brown colour rather than red and didn't taste tomatoey enough so I added half a jar of tomato passata as well. 

When we sat down to eat, the boys declared it as my best veg spag bol effort to date and I have to agree with them.  The ground "meat" is quite hearty and filling which is probably due to the amount of walnuts that are included. This bolognese sauce reminded me of the flavours that were present in the lasagne I made with nut roast leftovers not so long ago.      

A couple of nights later, I used the remaining ground "meat" in another favourite meal of ours - chilli con "carne". Once again I used more tomatoes than usual as I felt it was required. This was served simply on some brown rice and topped with the cashew crema recipe from Viva Vegan. After the success with the bolognese sauce, I wasn't surprised to find that the chilli con "carne" was delicious too.  

There was still some remnants of chilli con "carne" so I decided to give the ground "meat" batch one last meal. Baked potatoes are something that I don't cook often and it seemed like the perfect way to finish off the chilli con "carne".   

I am thoroughly impressed with Ricki's inventive recipe and will definitely be making more batches of this in the future. 

Chili con "carne"

1 tablespoon olive oil

1 onion, diced

2 cloves garlic

1 teaspoon oregano

1 teaspoon smoked paprika
1 heaped teaspoon cumin
1 scant teaspoon chilli powder
1/2 teaspoon salt

1 x 400g tin chopped tomatoes

350ml tomato passata

1 carrot, diced

1/2 quantity ground "meat"

1 x 400g tin kidney beans, drained and rinsed well

salt and pepper, to taste

Heat a tablespoon of olive oil in a large saucepan and fry the onion until soft. Add the garlic and stir for a minute then add the oregano, smoked paprika, cumin, chilli powder and salt. Add the tinned tomatoes, passata, carrot, ground "meat" and kidney beans. Simmer until the carrots are tender, then season with salt and pepper. Serve on a bed of rice and top with cashew cream or guacamole. 

Spaghetti bolognese with ground "meat"

1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 carrot, diced
1 x 400g tin crushed tomatoes
350ml tomato passata
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 quantity ground "meat"
salt and pepper, to taste

Heat a tablespoon of olive oil in a large saucepan and fry the onion until soft. Add the garlic and stir for a minute then add the carrots, tinned tomatoes, passata, basil, oregano and ground "meat". Simmer until the carrots are tender. 

Season with salt and pepper. Serve on cooked spaghetti or other pasta of your choice, topped with cheezly or vegan parmesan.