Ground Veggie Mash
  • 2 bags of pre-cut veggies (or about a pound or so of veggies)
  • 1.5-2 lbs of ground dark/thigh chicken or ground beef
  • 3 tbsp of ghee
  • 2 tsp onion powder
  • ½ tsp garlic powder
  • 2-3 tsp of salt (or to taste)
  • ½ cup Tessemae's Lemon Garlic (or whatever you prefer) - I use about half the bottle
  • ¼ cup good olive or avocado oil
  • Bag of Kale Quinoa mixture OR Kelp noodles (not necessary)
  1. In a large 6 quart stock pot, melt 3 tbsp of ghee and then add 2 bags of veggies (and kelp noodles if you decide to try them).
  2. Cook until the veggies start to brown and soften. Add Tamari or coconut aminos if using the kelp noodles so they soften.
  3. Then add the kale quinoa mixture (if you have it), onion powder, garlic powder and salt and stir well.
  4. Cook until kale quinoa mixture is no longer frozen so for about 5-7 minutes.
  5. Set aside in a large bowl.
  6. Then wipe down your pan and cook your ground meat until it is no longer pink in the middle.
  7. Pour your cooked veggie mixture back in your pot with the ground meat.
  8. Stir it all together
  9. Then add Tessemae's dressing, the Lemon Garlic is my favorite, and some good quality olive oil.
  10. Top with some pumpkin or watermellon seeds and guacamole if you'd like, and enjoy.
You can easily start with 1 bag of veggies (or about 10 oz of any veggies you cut) and 1lb (or less) of ground beef or chicken and then of course half all of the other ingredients. I just like to make things in bulk so I either have enough for the week or I can freeze some for later on.
If you use the kelp noodles you'll want to add lots of oils/liquids so they become soft. I typically use the kelp noodes when I am making a stir fry type dish with ground beef, Tamari and or coconut aminos.
Nutrition Information
Calories: 2872 Fat: 171g Saturated fat: 53g Unsaturated fat: 104g Carbohydrates: 96g Sugar: 1g Sodium: 6965mg Fiber: 25g Protein: 240g Cholesterol: 1323mg
Recipe by Stir It Up! at