Mock Keema

The grounds are usually in the freezer section. If so, defrost completely before using.

Turn slow cooker to high. Put the defrosted crumbles, oil, and onion in the slow cooker and mix well to allow to start heating while you prep other ingredients.

In a food processor grind ginger, garlic, and green chili. Add to slow cooker.

Spoon tomato puree into a bowl with the boiling water and carefully whisk until the paste dissolves. Add mixture to slow cooker along with crushed cardamom seeds or pods, bay leaves, ground cumin, ground coriander, red chili pepper, turmeric powder, garam masala, and salt. Mix well.

Once all the ingredients have been added, cook on high for 3 hours.

After 3 hours add cilantro and peas. If using frozen peas, boil them in water about two minutes before adding. Never add anything frozen to the slow cooker because it will alter your cooking times.

Eat over basmati or brown rice with chopped, fresh onions on top. And if you’re one of those that needs a little more comfort, drizzle a little more oil over top.

If you want to make a smaller batch, just cut the recipe in half. It works just as well in the 5-quart slow cooker.

Try This! James, one of my most loyal taste testers suggests taking large button mushrooms, cutting away the stem and stuffing them with a spoonful of mock keema. Sprinkle some spicy cheese over top and stick it in the oven at 375 degrees for about 15 minutes. You can also use this “meat” in tacos.

Collect at Salty Fig