Sweet & Spicy Walnut “Meat”

DESCRIPTION

Tofu isn’t the only meat substitute for Asian dishes–this cauliflower and walnut “meat” is sure to spice up meals.

Total Time
1 Hr
Serves
4
Serving Size
1/4 lb
Course

Total Time

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr

Nutrition

Calories
380 cal
Total Fat
26 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
580 mg
Carbohydrates
36 g
Dietary Fiber
7 g
Protein
9 g

Ingredients

1 head cauliflower, small, cut into 1/2-inch pieces

¼ pound California Walnut pieces

1 tablespoon vegetable oil

1 tablespoon sesame oil

¾ cup onion, minced

2 teaspoons garlic, minced

½ cup dates, diced

3 tablespoons gouchujang red chili paste

2 tablespoons soy sauce, low-sodium

Preparation

1. Coat the cauliflower in vegetable oil and roast in a pan at 475°F until browned- about 15 minutes. Cool.

2. Reduce heat in the oven to 350°F and toast walnuts until lightly toasted, about 6 minutes. Cool and combine with cauliflower.

3. Heat a skillet with sesame oil and add onions. Sauté until lightly browned, about 3 to 4 minutes, and add dates and garlic. Sauté about 2 minutes more. Add gouchujang, soy sauce and stir until combined.

4. Remove from heat and add cauliflower and walnuts.

5. Lightly pulse in a food processor until desired consistency is met.

6. Reserve until ready to use.