Meatless Crumbles With Cabbage and Cauliflower

Moroccan Seasoning

1 tablespoon cumin, ground

1 tablespoon ginger, ground

1 ½ teaspoons salt

1 ½ teaspoons cinnamon

1 ½ teaspoons coriander

¾ teaspoon black pepper

¾ teaspoon cayenne pepper

Grillers® Crumbles with Cabbage and Cauliflower

2 tablespoons olive oil

2 cups yellow onion, diced

1 cup celery, chopped

1 tablespoon fresh garlic, minced

1 ½ cups red bell pepper, diced

½ tablespoon fresh thyme, minced

1 tablespoon dried oregano

1 ½ tablespoons liquid aminos (or low-sodium soy sauce)

1 pound Grillers® or your favorite vegan meat crumbles, unseasoned

1 ½ tablespoons Moroccan seasoning

5 cups green cabbage, shredded

4 cups cauliflower, sliced 1 ½ cups water

1. Combine and mix all seasoning ingredients in a small bowl.
2. Prep all vegetables and herbs. Set aside.
3. Place a large skillet over medium-high heat and add 2 tablespoons of olive oil.
4. Add onion, celery, red bell pepper and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 7 minutes.
5. Stir in the veggie meat, fresh thyme, dried oregano, liquid aminos and the Moroccan spice mix. Cook and stir frequently for about 5 minutes.
6. Spread the shredded cabbage over the skillet mixture. Then, add the cauliflower on top. Don’t stir yet.
7. Pour 1 ½ cups of water over the vegetables and cover the skillet with a secure lid. Let it steam on medium heat until the cabbage and cauliflower become tender, about 10 minutes.
8. Remove the lid and stir gently. Cook for another 2 minutes uncovered to let excess moisture evaporate.
9. Spoon into bowls or plates and enjoy warm.