Mexican Seasoned Ground Meat

Vegan gourmet cuisine – great for tacos, tamales, tostadas, or with rice.

Mexican Seasoned Un-Meat Filling Recipe

Equipment Needed: Food Processor and Dehydrator

Yield: 1 cup

Ingredients:

• 2 cups finely diced zucchini
• 1 cup Brazil or macadamia nuts, ground
• 1/2 cup onion micro-diced
• 2 tablespoons Mexican chili powder
• 1/4 cup finely minced celery
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon Himalayan salt
• 1/2 teaspoon garlic, minced
• 1/8 teaspoon cayenne powder

Preparation Steps:

1. Using a food processor, equipped with ‘S’ blade, pulse Brazil nuts until ground. DO NOT over process.

2. Transfer nuts to mixing bowl, and all other ingredients. Mix by hands.

3. Loosely crumble the mixture onto two teflex sheets and dehydrate at 153 degrees Fahrenheit for 1 1/2 hours. Remove teflex sheet, and continue to dehydrate for 1 hour.

4. Place in glass container. Will store for up to 1 week in refrigerator.

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David Cooley
Certified Health Consultant

 

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