About the Recipe
Ingredients
2 cups raw pumpkin seeds, soaked overnight
2½–3 tablespoons smoked paprika, or season to your taste
1½ teaspoons garlic powder, or to taste
½ teaspoon cayenne, or to your preferred spice level
2 tablespoons liquid aminos, or to taste
1–2 teaspoons date syrup, or to taste
Celtic sea salt, to taste
2–4 tablespoons water, only if needed
Note: These measurements are a starting point. Season to your taste! I like my pumpkin seed meat thoroughly seasoned, with smoked paprika being one of the more prominent flavors.
Preparation
The night before, place the pumpkin seeds in a bowl, cover completely with water, and allow them to soak overnight.
The next day, drain and thoroughly rinse the seeds.
Add the soaked pumpkin seeds and all seasonings to a food processor.
Pulse until you reach a crumbly, ground-meat-like texture. Be careful not to over-process into a paste.
Add water 1 tablespoon at a time only if needed to help everything come together.
Taste and adjust your seasonings. You want this mixture to be bold and thoroughly seasoned, not bland.
Let the mixture sit for 5–10 minutes before serving to allow the flavors to come together.
Make It Your Own:
This recipe is the raw version of my Pumpkin Seed Meat, but I encourage you to make it your own. Play around with the seasonings—add, take away, or adjust anything to your taste. You can enjoy it completely raw or warm it on the stove with your favorite sautéed vegetables, such as mushrooms, bell peppers, & onions. Use this recipe as your foundation and create from there.
Serving: About ½ cup per person when used as the main filling or protein component of a meal.