Vegan, Paleo, Gluten free,
I have managed to turn this family favourite into a nutritious plant based meal using mushrooms to replace meat.
Did you know that mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide nutrients such as selenium, potassium , riboflavin, niacin, vitamin D and more.
- 3 cups of mushrooms
- ¾ cup of pecans
- 3 Tbsp of rolled oats
- 1 clove garlic minced
- 2 Tbsp tahini
- 2 tsp tamari
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chilli flakes (optional)
- 1 brown onion diced
- 2 tsp dried oregano
- 1 red capsicum cubed
- 1 green capsicum cubed
- 4 sundried tomatoes (I like the ones that are not preserved in oil- available most grocery stores)
- 2x 400g cans of diced tomatoes
- 3 Tbsp tomato paste
- Place the pecans and oats into a food processor and process till pecans are chopped.
- Add garlic, mushrooms, tahini, tamari, cumin, organo and chilli flakes.
- Blitz until well combined and nearly smooth.
- Roll the mixture into small balls and place on a lined baking tray into 180 degree Celsius oven.
- Cook for approximately 20mins or when they firm up to touch.
- Dice the onion and cook until caramelised.
- Add oregano and tomato paste and stir well.
- Add the diced tomatoes, capsicum and sundried tomatoes stirring thoroughly
- Simmer for 20mins.
Gluten free: Brown rice noodles or zoodles
Vegan: choose between wholemeal pasta, brown rice noodles or zoodles.