Veggie Meat Mix (Plant Based Make-a-Mix)

Cooked Veggie Meat Mix

When I was learning how to cook I found the Make-A-Mix cookbook by Karine Elisason. Using her many different mixes, from spices and seasonings, to meats, sauces, cakes and cookies, I learned to cook without using pre-packaged products. Chicken mix was one of my favorites, I always kept it in my freezer to make meal time quick and easy. I recently found this vegan ground beef recipe from passtheplants.com and have adapted it a bit to make it fit at as substitute for my chicken make a mix freezer packs. (If you haven’t checked out her website, I would definitely recommend you have a look.) I have been able to recreate many of the recipes my family enjoyed and best of all, they are plant based!

Diced vegetables, cauliflower, mushrooms, carrots, and onion

I put all the veggies through my food processor. Starting with the cauliflower florets, then the mushrooms in quarters, the carrots chopped into manageable pieces and finally the quartered onion. Next, cook the veggies along with 3 teaspoons of minced garlic, dried parsley and basil until the majority of the water cooks out. While these are cooking, I run the pepitas or walnuts and the sun dried tomatoes through my bullet, small food processor and add them to the veggies once the water has cooked out and cook for about 3 minutes longer.

Packaged veggie mix, ready for the freezer, be sure to label container with the contents and the amount.

Each batch makes at least 2 bags of 3 cups each veggie mix. Sometimes I get a bit more, depending on the size of the cauliflower head. I will be linking recipes that use this veggie meat mix in the future, in the mean time…no more need to purchase frozen processed vegan crumbles.

Veggie Meat Mix

  • Servings: 6 cups meat mix
  • Difficulty: easy
  • Print

A versatile veggie mix, that freezes well and lends itself to making vegan cooking easier as food can be prepared quickly from the pre-made frozen mix.


Ingredients

  • 1 head of cauliflower, broken into florets
  • 8 ounces of button mushrooms, quartered
  • 3 carrots peeled and cut into chunks
  • 1 medium onion quartered
  • 3 teaspoon minced garlic
  • 3/4 cup walnuts or pepitas
  • 1/4 cup sun-dried tomatoes
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried basil

Directions

  1. Add walnuts or pepitas along with the sun-dried tomatoes to food processor and process into a fine meal. Set aside
  2. Add cauliflower to food processor, shred and add to large skillet.
  3. Repeat with mushrooms, carrots, and onions.
  4. Add garlic to the vegetable mixture.
  5. Add parsley and basil and cook through
  6. Cook all the vegetables until they are soft and the liquid has evaporated.
  7. Reduce heat and add pepitas and sun-dried tomatoes mixture, cook and stir until warmed through.
  8. Use veggie meat mix or freeze and label for another day.


theheartie.kitchen

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