Plant-Based Crumbles for Spaghetti Bolognese
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 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
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. If ready to use follow instructions for spaghetti bolognese below
Recipe by Ordinary Vegan at