When first cooking a more plant-based diet, finding replacements for meat can be hard. Ground beef was the most tricky for me. For some meals, lentils work just fine, but there are some recipes where I just wanted something different.
I’m not a big fan of the meatless crumbles I find in the store, so I was bound and determined to find something that would work. After a lot of searching, I actually stumbled upon a recipe in a cookbook I already had. With a couple adjustments, I now have a Meatless Crumbles recipe that I can use all the time.
It Can Be Meatless and Taste Good
In our house, I am the one who is the most plant-based. I don’t really have the desire to eat meat or chicken much anymore, so cooking without it isn’t a big deal for me. My husband on the other hand, though he does love his veggies, will ask for some kind of meat dish every once and awhile. So, when I found this recipe, I decided to try it out on him for the first time on pizza. He was actually really surprised when I told him it wasn’t meat.
The Making Of The Meatless Crumble
As I stated earlier, I stumbled across this recipe in a cookbook that I had already sitting on my shelf. I had looked online just about every where and never really found a recipe that I thought would actually work.
I found Chef Chloe Coscarelli’s recipe for Sausage Crumble in her Chloe’s Vegan Italian Kitchen and tried it just as it was the first time. It worked out perfectly for the sausage pizza, but I wanted to adapt it a little so it could fit a more gluten-free diet and be used beyond Italian dishes.
With just a little tweeking of ingredients, I think I have come up with the perfect crumble.Print
Meatless Crumbles ~ Soy Free and Gluten Free
No need to run to the store for a meatless crumble. Make your own delicious batch at home that is soy-free and gluten-free!
- 1 cup walnuts
- 8 ounces sliced mushrooms
- 3 Tablespoons Gluten-Free Flour Blend
- 1 Tsp Basil
- Pinch of Red Pepper Flakes
- 1 TBSP Maple Syrup
- Salt & Pepper to taste
- 3 TBSP Olive Oil for frying
- First, place walnuts in food processor and process until crumbly. Add mushrooms, flour, seasonings, and maple syrup. Pulse for just a little bit until mushrooms are finely chopped. Do not overprocess. If you do, you will have a mushy mess.
- Heat oil in a large skillet over medium heat. Add mushroom mixture and let cook. Stir frequently and add more oil if needed. Mixture will stick together, so stirring will help break up the clumps and create the ‘crumbles’ you are looking for.
- Once mixture is brown, add any seasoning you may want. This is step is optional. I only add extra seasonings if I’m going to use it as taco meat or in an Italian dish that I want to have more flavor.
- Stir a few more times to incorporate the seasonings, then set aside until ready to use.
Below is the video I put together on How to Make Meatless Crumbles