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Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Indian Masala Blend

1.8 lbs Riced Cauliflower *

2.5 cups Water

1.25 cups Cooking Oil

1.5 lbs Fresh Tomatoes, diced

14 oz Frozen Green Peas

1/2 cup Cilantro, chopped

Optional: 3.5 cups Tomato Sauce

* If using pre-packaged riced cauliflower (fresh or frozen), steam riced cauliflower for 10 minutes, until tender.

Instructions

1. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

2. Stir in Adda Mix and mix well.

3. Add riced cauliflower and stir until evenly mixed.

4. Cook crumble on a flat top or in the oven.

   Flat Top / Tilt Skillet Instructions:

   Add 1⁄2 cup of cooking oil to a flat top. Once hot, add Adda Veggie mix and leave crumbles to cook undisturbed until golden brown. Ensure cooking surface is uncrowded (no more than 75% coverage).

   Once browned, flip using a spatula and continue to cook. Add remaining 3⁄4 cup oil and chop with spatula frequently until mixture appears evenly browned and crumbly. Remove from heat.

   Baking Instructions:

   Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

   Stir in 1 cup of cooking oil to the prepared mix. Spread the mix out evenly on the sheet pan.

   Bake for 15-20 minutes. Ground crumble will appear slightly browned when ready.

5. Sauté tomatoes and green peas for 1-2 minutes. Remove from heat and stir into cooked meatless ground.
   Optional: Add 3.5 cups of tomato sauce.

6. Portion a heaping 1/2 cup serving and garnish with cilantro. Serve hot with a side of rice or naan.

   Critical Control Point: Hold patties for hot service at 135°F or higher.

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