The trick to this recipe is dehydrating the mixture just right to get the soft-firm texture of ground beef. This beef works great for sauces or taco mixes.
What you'll need:
1 head broccoli, florets only
3 carrots
10 crimini mushrooms
1 1/2 C sprouted lentils
1/2 C raw walnuts
1-2 t hickory flavour
3 T gluten free tamari
1 T onion powder
1 t garlic powder
2 t black pepper
1/4 t cinnamon
- puree all the vegetables in a food processor in batches to get them into a fine mush, combine in a large mixing bowl
- process lentils, walnuts and seasonings together until smooth
- combine all processed ingredients and mix thoroughly
- spread roughly over 2 parchment lined dehydrator trays
- dry at 41C for about 8 hours, stirring/mushing the mixture twice throughout
- your 'beef' is done when it has turned a uniform brown colour and is firm to the touch, but not yet crunchy or hard
