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Ingredients

1 bag Protein Crumbles 

1 bag Adda Veggie Chipotle Adobo

2.1 lbs Mushrooms (Cremini or White Button)

1 cup Canola oil 

2.5 cups water

Optional Accompaniments for Service:

Whole-grain tortillas or tortilla chips

Lettuce, pico de gallo, shredded cheese, tomatoes, cilantro, guacamole.

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. Dice mushrooms into roughly 1⁄4” pieces and add into prepared mixture.

4. Cook Adda Veggie ground crumble on a tilt skillet or in an oven.

   Tilt Skillet Instructions:

   Add 1⁄2 cup of cooking oil to a tilt skillet.

   Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.

   Once browned, flip using a spatula and continue to cook. Add remaining 1⁄2 cup oil and chop with spatula 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 1 cup of cooking oil into 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. Transfer to a steam table pan (12" x 20" x 2") lightly coated with pan-release spray.

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

6. During service, portion filling with a No. 8 scoop (1⁄2 cup).

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