High Protein Veggie Ground

V DF VG SF HP Aug 24, 2024

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This delicious combo of chopped vegetables and spices is a great alternative for ground beef in tacos, stews, on top of salads, or anything else you can imagine. Mushrooms are a good plant based source of protein, and I've bumped up the protein content significantly more with the addition of pea protein powder. For another vegan meat alternative, check out my Protein Black Bean Burgers!

VEGGIES
- 1 lb (454 g) Frozen cauliflower, thawed
- 8 oz (226 g) Carrots
- 1 medium (110 g) Onion
- 12 oz (340 g) White mushrooms

NUTS
- 1 cup (115 g) Walnuts
- 6 oz can (168 g) Tomato paste

SPICES
- 2 tbsp (30 g) Minced garlic
- 2 tbsp (30 g) Soy sauce, low sodium, gluten free
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (24 g) Marmite
- 1/4 cup (40 g) Chili powder
- 2 tbsp (20 g) Paprika
- 1 tbsp (10 g) Garlic powder
- 2 tsp (6 g) Cumin, ground
- 2 tsp (6 g) Black pepper, ground
- 2 tsp (2 g) Oregano, dried
- 2 tsp (2 g) Thyme, dried

PROTEIN
- 6 scoop (180 g) Pea protein powder, unflavored
- 1 cup (240 g) Water

1. In a medium bowl, add the walnuts, and cover with water. Let soak for at least 2 hours.

2. Coarsely chop all vegetables (cauliflower, carrots, onion, and mushrooms) in a food processor. Do this in batches, and don't over blend. Add to a large pot or Dutch oven.

3. Cook the veggies on medium heat with occasional stirring until water releases begins to release, about 5 minutes.

4. Meanwhile, coarsely chop the walnuts (discard the soaking water) with the tomato paste until well combined. Don't over blend.

5. Increase heat to high. Continue to mix until most of the water has cooked out, about 10 minutes. Add in your garlic, soy sauce, mustard, marmite, and dried spices. Continue to cook on high for another 5 minutes, or until all the water has cooked out.

6. Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine. Mix in your protein powder, add in just enough water if necessary to get all the protein powder mixed in, and season with salt to taste.

https://www.poormanprotein.com/recipes/veggie-ground

Servings: 6
~300 g
Calories: 364
Protein: 36 g
Fat: 15 g
Net Carbs: 19 g
Fiber: 10 g

Description

This delicious combo of chopped vegetables and spices is a great alternative for ground beef in tacos, stews, on top of salads, or anything else you can imagine. Mushrooms are a good plant based source of protein, and I've bumped up the protein content significantly more with the addition of pea protein powder. For another vegan meat alternative, check out my Protein Black Bean Burgers!

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Time

Prep Time:

10 minutes

Rest Time:

2 hours

Cook Time:

20 minutes

Total Time:

2 hours 30 minutes

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