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Get Your Vegetables with this Soy & Gluten-Free Vegan Cauliflower Bake

Hello Veggie People!

Many of you know me as the voice on the other end of the line when you call in to make your orders at Long Natural Health. Something you may not know about me is that for three years I have been a dedicated vegan and continue to work as a food activist. My choice to become vegan initially came from my love for animals but has since transformed into a lifestyle that protects animal and environmental rights while promoting healthy food options. Though veganism isn’t appealing to everyone, we all can still benefit from and enjoy eating vegan/vegetarian! Today I’m sharing one of my absolutely favorite ‘meat’ substitute recipes that I am certain everyone will enjoy, a soy & gluten-free vegan cauliflower bake.

I love this substitute because of the flavor. It really adds to my meal because it is nutrient rich and is so darn cheap to make!  I typically use this bake as the “meat” in tacos. I have also made sloppy joe sandwiches by simply adding my favorite BBQ sauce to the bake. It bakes into crumbles just like ground beef so you could also use it in spaghetti sauces, shepherds pie, or anything that typically calls for beef in a recipe!

What You Need:

1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos (soy sauce or coconut aminos (for soy free) also work!)

What You Do:

  1. Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.
  2. In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.
  3. Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.

Do you have any great vegan or vegetarian recipes to share? Please do!

To health and happiness,

Kelly

New in our store!

NanoPro Vegan Detox and recovery superfood with vegan protein and vitamin D3!

NanoPro Vegan is the perfect whey protein alternative; ideal for rebuilding muscle, increasing the body’s resistance to stress, supporting immunity and more. Get your protein with this great product! You can find it and other BioPharma Scientific products in our store!

LNH Team

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