Javant demonstrate the versatility of his most popular recipe on both IG and YouTube, Veggie Ground. He will show how to use it to replace meat in some more common dishes pasta rolls, burgers and lettuce wraps.

From Javant:

My health journey began nearly 17 years ago. After a personal health scare I discovered the power of nutrition, lost 80 pounds, and continued eating my way to better health. Following many years of independent health study and research I decided to go back to school to become a dietitian, but after 2 years I became frustrated with the way that nutrition was taught and practiced, so I decided to take a different route to further deepen my understanding of nutrition and health, which ultimately led me to become a certified Nutritarian Cook and Coach.

About 1 year ago I started Healthy Vegan Eating as a platform to share health information and vegan recipes that empower others on their journeys toward improving their health. All of my recipes are organic, minimally processed and completely free of oil, wheat, refinedsugar, and rice.

Stay tuned for my Healthy Vegan Meal Plan and Fitness App launching this summer. The app includes over 300 printable healthy vegan recipes with accompanying videos showing how to make them, it generates meal plans, and printable grocery lists. The app will also include fitness videos where I discuss and demonstrate different exercises that I use to stay healthy and fit, plus other informative videos, and so much more.

Check out my cooking show, Make Your Own! on YouTube @HealthyVeganEating https://www.youtube.com/@healthyvegan...

You can also find my free recipes and informations videos on Instagram @HealthyVeganEating
  / healthyveganeating  

Veggie Ground

1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE

* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.

** for mushroom free, use an equivalent amount of jackfruit and process it into smaller pieces.

Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined.

Add 1 tbsp of water to the heated pan.

Add vegetables and mushrooms and continue to cook on mediumhigh until all the water releases (1015 minutes)

When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice.