Vegan Ground Beef (plant-based, oil-free)

In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture. Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside. Remove the s-blade from the food processor and attach the grating disc. Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don't have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed. In a large nonstick skillet, cook the shredded vegetables over medium-high heat until the moisture has evaporated and the vegetables are cooked, about 6-8 minutes. See notes for alternative oven roasting method. Add the pumpkin seed (or walnut) and sun-dried tomato mixture into the skillet, and combine with the vegetables, cooking for 1 minute. Use in place of ground beef with the ratio of 2 cups of vegan ground beef for 1 pound of cooked ground meat.