This is a gorgeous recipe that will satisfy even the meat eaters in your life. There is something about the walnuts and mushrooms, with all the lovely herbs, that works so incredibly well. I make sure I have parsley for this, but will change the other herbs I use. You need at least 1/2 cup of herbs but if I can I will add more and sage is a particularly tasty addition. There are many variations of this vegan recipe, but walnuts and lovely fleshy mushrooms are key ingredients in these types of recipes.
I have a dehydrator and prefer to use this so I get more of the nutrients from the vegetables, nuts and herbs. But this time I kept some aside and baked it in my oven. I am sure you can fry it, but this is my least preferred method. In the oven, I spread it out on a lined tray and baked at about 150C for as long as it took, between 15-25 minutes.
This mince can be used for many things, I have used with buckwheat pasta, zucchini pasta… but I use it most with Raw Chilli, as pictured above, which I will post the recipe for after this. It is perfect for that dish, and served with my Raw Dehydrated Corn Chips, it is our favourite raw dish- in fact it is one of our favourite meals full stop!
Makes roughly 4 cups of mince, when used with the raw chilli it is enough for 4 servings.
- 1 cup walnuts
- 1 cup minced portobello mushrooms
- 1 1/2 cups grated zucchini
- 1/2 large minced onion
- 1/2 cup minced parsley
- 1 tablespoon fresh sage, or 1 teaspoon dried
- 1 tablespoon fresh oregano, or 1 teaspoon dried
- 2 tablespoons coconut aminos
- black pepper
- Using a food processor, process the walnuts until they are finely ground, be careful not to overdo it.
- Add zucchini and pulse until combined. It is easy to overdo this part and turn it to mush! So watch this.
- Remove mix from your food processor, place in a bowl and add remaining ingredients. Mix together with a wooden spoon until well mixed.
- Take a dehydrator tray, place dehydrator sheets across the mesh, and then spread your mince evenly across the sheet with a spatula.
- Place in the dehydrator at 41 degrees celsius, for about 3 hours until it is dry enough to take off the sheets and put on the mesh. Pop back into the dehydrator for another 1-2 hours until it is dry, you don’t want it too crunchy, or too wet. I check it after an hour and assess how much longer it needs.
- If you don’t have a dehydrator, as I mentioned above, you can use a baking tray lined with baking paper and spread the mince the same way as in Step 4. Place in a preheated oven at 150C, for roughly 15-25 minutes. But do watch it! The trick is to keep the temperature low so you don’t risk burning it.
- I usually make this as I need it, but the raw version will last for 3-4 days in an airtight container, stored in your fridge.