12 oz. Cascadian Farms Frozen Riced Cauliflower, thawed and squeezed of excess water
4 oz. Fat Top Farm Oyster mushrooms
1/4 cup bulk walnuts
2 Tbsp. Riojana olive oil
1/4 organic white or yellow onion, minced
3-4 cloves organic garlic, minced
2 Tbsp. Frontier Co-op chili powder
2 tsp. Frontier Co-op cumin
1 tsp. Frontier Co-op smoked paprika
1/2 tsp. Frontier Co-op garlic granules
1/2 tsp. Frontier Co-op onion powder
2 Tbsp. San-J soy sauce or tamari
Salt and pepper to taste
Serve with lettuce, tomatoes, Daiya cheddar cheese, guacamole, etc.
In a food processor, add your mushrooms and walnuts. Process until it reaches rice size pieces, set aside.
In a small bowl, mix together your chili powder, cumin, smoked paprika, garlic granules, onion powder, salt, and pepper. Set aside.
Heat a large skillet on medium high heat and add the olive oil.
Add the onion, cook for 2-3 minutes. Add in your garlic, cook for 30 seconds to 1 minute.
Add your cauliflower, cook for 2-3 minutes to cook off some of the water. Stirring every so often.
Add in your mushroom and walnut mixture. Cook for 2 minutes. Make sure everything is mixed thoroughly.
Add in your spices, tossing to coat everything.
Add in your soy sauce or tamari, stir to combine.
Reduce heat to medium low, cover with a lid, and cook for 8-10 minutes.
Season with additional salt and pepper as needed.