top of page

Sunny Vegetarian Crumble


1 C raw, unsalted walnuts

3-4 T roasted & salted sunflower seeds           

¼ C CSD Tomatoes, drained & patted dry

2 tsp CSD Garlic

2 tsp fresh oregano, packed (or 2/3 tsp dried oregano)

3 tsp freshly squeezed lemon juice

¼ tsp ground paprika

½ tsp chipotle chili pepper powder

¾ tsp garlic powder

½ tsp ground cumin

¼ tsp salt, or to taste

1 ¼ tsp Tamari, such as San-J brand

4 T fresh cilantro, packed

¼ tsp red chili powder, to taste, depending on level of spice


Add all ingredients in a food processor. Pulse quickly 10-15 times until all the ingredients are well combined and the mixture becomes crumbly. Do not process continuously, it should stick together and separate easily into a chunky consistency. Adjust salt and lemon juice to taste.

Add to tacos, salads, burritos, scrambled eggs, a rolled meat stuffing or use your imagination!

The crumble can be store in the refrigerator in an airtight container for a week or so.



Sunny Vegetarian Tostadas

(Shining a New Light on a Classic)

Hors d’oeuvre Tostadas


1 large bag of small round tortilla chips

Romaine lettuce, chopped fine

1 large bottle ‘Crema’, Mexican pourable cheese

Crumble ingredients (from above)

Place whole tortilla chips on serving platter. Top each with a small amount of Romaine lettuce. Drizzle a little Crema over lettuce and top with a teaspoon or less of Crumble.


Hors d'oeuvre tostadas with crumble and romaine lettuce.


Romaine lettuce with crumble, tortilla chips, avocado, and heirloom cherry tomatoes.

Variations with the Crumble:


Crumble is a perfect vegan substitute for meat in salads, tacos, tofu scrambles or any dish needing a zip of flavor.


Put about 2 T Crumble on flattened boneless, skinless chicken breasts, roll up, skewer closed with toothpicks, and brown on all sides in oil or butter.

Add crumble to Porchetta stuffing, as an enchilada filling, meatloaf or mix in with scrambled eggs.

Top a mixed greens salad with avocado and Crumble.

bottom of page