1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
⅛ teaspoon dried sage
½ teaspoon chipotle powder
½ teaspoon mild chili powder
1 teaspoon liquid smoke
½ teaspoon salt
2 tablespoons Bragg’s Liquid Aminos
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a food processor, process cauliflower, walnuts, garlic and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Combine mixture thoroughly until crumbles are well coated with seasoning.
Place mixture on cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour, stirring after 30 minutes and then every 15 minutes after that, until crumbles are dry and browned but not burnt. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.
If ready to use follow instructions for spaghetti bolognese below
Recipe by Ordinary Vegan at https://ordinaryvegan.net/bolognese/