Step 1

Preheat the oven to 400F.

Step 2

In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.

Step 3

Line two rimmed baking sheets with parchment paper.

Step 4

Remove the pumpkin seed and sun-dried tomato mixture to a large bowl.

Step 5

Remove the s-blade from the food processor and attach the grating disc.

Step 6

Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

Step 7

Remove the shredded vegetables to the bowl containing the pepita/tomato mixture and stir to combine.

Step 8

Add the spices into a small bowl and stir to combine.

Step 9

Fit the food processor with the s-blade (no need to wash first). Add half of the mixture back into the food processor along with half of the spices.

Step 10

Pulse to combine the spices into the mixture, being careful not to puree (leave some texture).

Step 11

Remove the mixture to the prepared baking sheet and loosely spread out in an even layer. Repeat for the remaining mixture.

Step 12

Place both baking sheets in the oven and roast for 25 minutes, stopping halfway through to stir so the crumbles bake evenly.

Step 13

This recipe makes approximately 6 cups of sausage crumbles (after cooking), which can be further separated into 2 cup portions for freezing. One 2 cup portion is equivalent to 1 pound of sausage after cooking.