Walnut Meat

  • 2 C.  Walnuts
  • 2 C. sunflower seeds
  • 1 C. sundried tomatoes (soak for a 1/2 hour before measuring)
  • 1 bunch cilantro
  • 1 Tbsp. smoked paprika
  • 2 Tbsp. oregano
  • 1 Tbsp. cumin
  • 2 Tbsp. coriander
  • ½ tsp. chipotle
  • ½ tsp. hing
  • ¼ C. lime juice
  • 1 tsp. Himalayan Salt or Transformational Salt

Process sundried tomatoes and cilantro in a food processor briefly, and then add rest of ingredients. Set aside for 20 minutes, then place in dehydrator on teflex sheets at 105°F for 6-8 hours. The carne should be slightly moist. (If using a conventional oven, set at the lowest temperature, place carne mixture on a baking sheet lined with parchment paper, place baking sheet inside oven, leave oven open a crack and if you have an oven fan please use it. Check after 2.5-3 hours looking for the carne to be slightly moist. You can add time after this but pay close attention as conventional ovens dehydrate more quickly than a dehydrator.)

Chili Base (makes 6-7 cups)

  • 8 C. fresh tomatoes
  • 1 avocado
  • 4 to 5 C. chopped mixed vegetables of choice (i.e. bell pepper, summer squash, celery, zucchini)
  • 1 bunch cilantro, finely chopped
  • ¼ C. lime juice
  • 2 tsp. Himalayan Salt or Transformational Salt
  • ¼ tsp. chipotle
  • 1 Tbsp. smoked paprika
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 Tbsp. fresh oregano or 1 tsp. dried oregano
  • 1 ½ tsp. cinnamon
  • 2 Tbsp. tomato powder*
  • 2 Tbsp. olive oil

In a blender, blend together chili base ingredients. Set aside until vegan meat is finished dehydrating.

*Tomato powder can be purchased or made by grinding dried tomatoes in a high-speed blender or coffee-grinder.

Vegan Sour Cream

  • 1½ C. sunflower seeds
  • ¼ C. lemon juice
  • 1 tsp. Himalayan Salt or Transformational Salt
  • 3 Tbsp. olive or Cold-Pressed Coconut Oil
  • 1/4 C. filtered water. Add water little at a time to get the desired consistency.

Blend together until smooth. Set aside in fridge until carne and chili have been combined and are complete.

Add vegan meat to the chili base. Serve with vegan sour cream, avocado slices, and additional cilantro.