* 1 head of cauliflower
* 2 medium carrots
* 1 onion
* 3 cloves of garlic
* 1 6 oz portobello mushrooms (**) * 2 tbls Italian seasoning
* 1 tbls paprika
* 2 tsp sage
* 2 tsp garlic granules
* 1 tsp thyme
* 1 tsp oregano
*2 tsp cumin powder
* 1.5 cups walnuts (*)
* 3 tbls tomato paste
*3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even courser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined.
Add 1 tbls of water to heated pan.
Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)
When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!