Naturally Crumbles

Ground Beef - NOT!

Servings: 20 Servings

Prep Time: 30 minutes

Cook Time: 3 1/2 hours

Total Time: 4 hours

Equipment Needed: Cookie Sheet, Blender (or) Food Processor, Measuring Utensils, Spoon, Fork, Large Saucepan, Freezer Container

This recipe looks, smells, feels, and tastes like ground beef! It might be time consuming at first but once you make it, you can have tacos, spaghetti, enchiladas, chili, stew, casseroles, calzones, sloppy joes, pizza, pot pies, and pocket pies - the options are almost endless. I make it in batches, and freeze it for future use.

Ingredients:

4 1/2 Cups Water

1 Cup Walnut Pieces

1/4 Cup Onion Powder

2 1/4 teaspoon Celery Salt

1 1/4 teaspoon Garlic Powder

1/2 teaspoon Pink Himalayan Salt (or) Sea Salt

1 Tablespoon Italian Seasoning

1 Tablespoon Chikn Style Seasoning (heaping)

1 Tablespoon Honey

5 Tablespoon Tomato Paste

2 Cups Bulgar Wheat

Directions:

1. Blend 1 Cup Water and 1 Cup Walnut Pieces in blender until creamy. Then add 1 Cup Water, 1/4 Cup Onion Powder, 2 1/4 tablespoon Celery Salt, 1 1/4 tablespoon Garlic Powder, 1/2 tablespoon Salt, 1 Tablespoon Italian Seasoning, 1 heaping Tablespoon Chikn Style Seasoning, 1 Tablespoon Honey, 5 Tablespoon Tomato Paste in the blender till smooth.

2. Pour mixture into a 2 quart saucepan and add 2 1/2 Cups Water.

3. Bring to boil and add 2 Cups Bulgar Wheat.

4. Lower heat to the lowest setting and cook for approximately 20 minutes.

5. Turn off heat and let it cool till thick.

6. Pour evenly onto a nonstick cookie sheet. Bake at 200 degrees for 3 1/2 hours or until completely dehydrated, fluffing, or crumbling the mixture every hour with a fork.

7. This is after hour number one.

8. This is after 3 1/2 hours.

9. Turn off the oven and let crumbles cool thoroughly. They will be dry and crunchy. Put them into an airtight container - they keep for months. Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups of hot liquid (water, tomato sauce, broth, etc.) and cooking them over low heat until they have reached the desired consistency.