PP or PS Beety Crumble

Chef: Jennifer Sinyerd, Whole Plant Foodie

Makes: 4 cups

Prep Time: 10 min

Cook Time: 6-8 min

Total Time: 16-18 min

INGREDIENT

• 2 c Cremini mushrooms

• ½ c walnuts, (optional) PS only

• 3 c riced cauliflower

• ¼ c cooked beets

• 2 t salt (optional)

• 2 t pepper

• 1 T Liquid Smoke

Spice Mix for Tacos (per 2 c crumbles)

• 1 T chili powder

• ¼ t garlic

• ¼ t onion powder

• ¼ t cumin

• ¼ t oregano

• ¼ t smoked paprika

• ¼ t red pepper flakes

• ¼ t salt

• ¼ t pepper

Spice Mix Italian (per 2 c crumbles)

• 1 t cilantro

• 1 t thyme

• 1 t basil

• 1 t Oregano

• 1 t black pepper

• 1 t rosemary

• 1 t savory

• 1 t red pepper flakes

• 1 t marjoram

DIRECTIONS

1. Place your mushrooms, walnuts (if using), and beets in a food processor. Pulse 6 -8 times until everything is finely diced, but NOT a paste.

2. Heat up a deep saucepan to medium to high heat.

3. Place all the ingredients in the pan and sauté for 6-8 min. Mixing regularly.

4. Add ¼ c water or vegetable broth to the mixture to moisten. If you have water from the beets, you could also use the beet water to add a bit of extra color.

5. Use in your favorite recipes. We use this for tacos, lasagna, chili, and Shepherd’s Pie.

TIPS

1. This recipe is usually enough for two separate recipes. If you will not use it all within 4 days, freeze it once cooled.

Living as a Whole Plant Foodie has not only been the best thing Jennifer Sinyerd has done for health, but it also ignited her creativity in the kitchen. Check out her marvelous recipes and insights on her website: Whole Plant Foodie. You can also find her on Facebook, Pinterest, Instagram, and Twitter. Check out her cookbook for 5 Ingredient yummy recipes!