Ground "Beef" Crumbles, Makes 12 ounces

Olive oil for oiling the sheet pan
10 ounces king trumpet mushrooms
1 cup raw walnuts
1 cup cooked chickpeas, rinsed
1/2 cup rolled oats or steel-cut oats
2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
1 tablespoon vegan beef base, such as Better Than Bouillon
1 teaspoon garlic powder

Method

Pulse the mushrooms in a food processor until chopped into little bits, but do not process too long or it will turn to a puree. Transfer to a large bowl and set aside.

Next, put the walnuts into the food processor and pulse until they are finely chopped. Transfer them to the bowl with the mushrooms.

Next, pulse the chickpeas in the food processor until they are finely chopped but not completely pureed, and add them to the bowl with the mushrooms and walnuts.

Finally, pulse the oats to break them down and add them to the bowl. Add the soy sauce, vegan beef base, and garlic powder to the bowl and mix everything well.

Spread out on the prepared sheet pan and bake for 20 minutes. Take the pan out of the oven and break up the mixture with a wooden spoon or spatula into crumbles. Put it back in the oven and bake for another 20 minutes or until chewy but not dry. You can use it right away, refrigerate for up to one week, or freeze for up to 3 months (thaw before using).

I started with this, crushed tomatoes. Add quite a bit of chicken broth...

Dice all veggies... two potatoes, half an onion, several baby carrots and three celery ribs. I added pasta, which dissolved in the slow cooker, but added plain cooked pasta the next day. Season to taste. Salt, pepper, basil, a little curry.

About 6 hours in the slow cooker...or an hour or so, stirring on the stove top.