I’ve learned a few vegan tricks during my time in the kitchen, one of which was a meat-like subsitute made from cauliflower, walnuts, and mushrooms. With seasoning and roasting, it gives the appearance, flavor, and texture of a ground meat. For these burrito bowls, I use a tex-mex/taco-style seasoning combo that tastes great!
A lot of chain places offer tortilla-less burrito bowl options, but I don’t always know what goes into the preparation of all the individual items. The first time I made this, I thought it was better than any chain place’s version…maybe just because my own elbow grease went into it, but my wife loved them too.
The key to the cauliflower/walnut/mushroom combo is to use a food processor to chop them into consistently-sized bits. Start with the mushrooms, pulsing for a few seconds at a time until you have pea-sized chunks. Then do the same with the walnuts, and finally the cauliflower. You’ll want to chop the cauliflower into smaller pieces before processing, and may need to work in batches so that you do not over process it. You want the cauliflower to be riced.
In a large bowl, combine the cauliflower, walnuts, and mushrooms, then all of the ingredients for the “meat” and mix well. Spread the mixture onto a baking sheet lined with parchment paper and bake at 350 degrees for ~30 minutes, then stir and bake for another 10 minutes.
While the cauliflower is roasting, prep the remaining ingredients. Since I already had the food processor out, I used it and a shredding blade for the carrots. Be sure to rinse the black beans before adding, and add as much or little (some will also go in the sauce) cilantro as you like. Shred your favorite lettuce. I always have a jar of pickled red onions in the fridge, so you can do a quick pickle and add some, chop some fresh red onion, or omit them. I like the bright, acidic pop they give to the bowl.
I have a mini food processor that I love for making cold sauces and cremas, it makes everything so easy. The green chiles I use in this are a canned, organic, mild variety, as we can’t do anything spicy. Feel free to substitute whatever you like! I enjoy the typical mild poblano because it adds a nice flavor without heat, but chiles as a whole are not AIP-friendly. I use them in great moderation and always only mild.
To assemble the burrito bowls, I start with a large mixing bowl. Allow the roasted cauliflower mixure to cool a bit, then add it to the bowl, followed by the rest of the ingredients, 1 tablespoon of olive oil, and a little salt and pepper. Keep the sauce on the side until ready to eat.
Vegan Burrito Bowls – Gluten-free, Corn-free, Soy-free
- Food processor
- 8 oz Mushrooms baby bella
- 1 cup Walnuts
- ½ pound Cauliflower (about 1 medium head) after trimming leaves and stems
- ¼ cup Coconut aminos
- 1 tbsp Lime juice
- 1 tbsp Ground cumin
- 2 tsp Smoked paprika
- 1 tsp White pepper or ½ tsp black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Coriander
- ¼ tsp Salt
- 2 cups Carrots shredded
- 1 cup Zucchini peeled and diced
- 1 can Black beans, 15oz Organic, no salt added
- ¼ cup Red onions, pickled or fresh (optional) sliced
- 1 cup Lettuce of choice shredded
- 1 Cilantro, to taste chopped
- 1 pinch Salt
- 1 pnch Pepper
- 1 tsp Olive oil
- ¼ cup Cilantro chopped
- 2 tbsp Green chiles diced, mild
- ⅓ cup Greek yogurt, plain I used Fage 0%
- ⅓ cup Mexican crema OMIT FOR VEGAN
- ⅓ cup Almond milk unsweetened
- ¼ tsp Salt
- Preheat an oven to 350°
For the "ground meat"
- In a food processor, one ingredient at a time, pulse the mushrooms, walnuts, and cauliflower until rice- to pea-sized. Chop the cauliflower into smaller pieces before putting into the food processor.
- In a large bowl, combine all of the "ground meat" ingredients and spices. Mix well.
- Spread the mixture onto a parchment-lined baking sheet and bake for 30 minutes, then mix around and bake another 10 minutes. Let cool a bit.
Vegetables and sauce
- While the "meat" is roasting, prepare the remaining ingredients. Shred the carrots and lettuce peel and dice the zucchini, rinse your beans, and chop the cilanto.
- To make the sauce, add all the ingredients to a mini food processor (or blender) and blend until smooth. Pour it into a dish and set aside.
Finish the dish
- Again in a large bowl, add the "ground meat", then the vegetables and herbs, 1 tsp oil, and a pinch of salt and pepper. Serve in a…..BOWL! Garnish with sauce to taste and enjoy!