> Pulse mushrooms, black beans, zucchini, onion, walnuts and garlic in food processor until they form a rough crumb consistency.
> Place a non-stick pan on medium heat, add the crumb ingredients and cook for 3-5 minutes, or until softened. Add a dash of water if anything begins to stick, but be careful not to make it soggy.
> Add oregano, paprika and passata (optional add 1 tsp cumin and some fresh coriander if you want to use this as taco filling!). Stir to combine and cook for a further 5 minutes or until heated through and slightly thickened.
> Serve on baked potatoes, pasta, zoodles, tacos or lettuce cups and smile because it’s delicious :D
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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