I found a recipe the other day and decided walnut meat would be better than a fake meat product. I’m just not keen on those products. So, I incorporated walnut meat, which is a great substitute and easy. Some people use mushrooms, I use beans. Black beans for Latin dishes, white beans for Mediterranean dishes, red beans for Asian dishes.
2.5 cups raw walnuts
1.5 cups or 15 oz can beans, drained & rinsed
2-3 tablespoons olive oil
Place walnuts and beans in a food processor. Pulse until coarse, slowly add olive oil until mixture resembles ground meat. Scrape sides if necessary. Don’t over process, you want the mixture dry not wet.
6 cups cabbage or a 9oz bag Trader Joe’s Organic coleslaw mix with carrots
1 cup shredded carrots
2 garlic cloves, minced
1 8 oz can water chestnuts, drained & chopped
½ cup green onions, diced
½ cup cilantro leaves
1 cup arugula or baby spinach, stems removed
2 tablespoons tamari or Bragg’s amino acids
1 tablespoon toasted sesame oil
½ teaspoon grated ginger or ginger juice
Sriracha sauce to taste
Make the walnut meat, set aside in a medium bowl. Prep the vegetables.
Add the walnut meat to a large non stick skillet. Cook 5 to 7 minutes until crispy. Stir in the garlic and combine. Set aside in same bowl you used before.
Add the cabbage, carrots, water chestnuts, stirring frequently until the cabbage wilts. Remove from heat and place in large bowl. Stir in the green onions, leafy greens, and sauce. I suggest to not pour too much sauce or make more, you don’t want soggy leftovers.
I serve this over steamed rice or just as is. Since I am a spicy girl, I add more sriracha sauce! NOTE: You will see red onion in my picture, I added it to use it up.
#EggRollBowl #Vegetarian #Vegan #healthyrecipe