Add the pumpkin seeds and sun dried tomatoes to the bowl of your food processor and pulse until crumbly, but do not over process. Set aside.
Shred all the remaining vegetables using a food processor or Veggie Bullet. Do not puree them! Transfer the shredded veggies to a deep, nonstick skillet.
Cook the veggies over medium high heat until reduced and cooked through, about 8 minutes. Stir often to prevent sticking. You won't need any oil or water since the veggies will produce their own liquid.
Add all the seasoning, pumpkin seeds and sun dried tomato mixture with the ⅓ cup of water and cook another 2-3 minutes, adding a little more water if needed to keep the mixture moist.
Serve your vegan meat crumbles as a taco salad, wrap it up in soft or crunchy shells or use lettuce wraps.
Do not puree or over process the ingredients! You want a crumble consistency of very finely chopped veggies, and not a pasty consistency. So a food processor or veggie bullet, using the shredder attachment works best. If using a food processor, work in smaller batches if needed, to avoid overly processing the ingredients.For picky eaters. If you need to hide the ingredients a little more from picky eaters, rather than process the sun dried tomatoes in the food processor, puree them separately in a blender along with all the seasoning and 1 cup of water. This makes a red sauce that you can pour over your veggie grounds and it will make the dish a more uniform colour of reddish brown, resembling ground meat or soy grounds. I made the veggie grounds this way when serving my nieces and nephews and they had no idea it was homemade!Seasoning! This recipe is generously seasoned and suits our family perfectly. However, feel free to adjust the seasoning to your preference.Leftover vegan crumble meat keeps refrigerated for up to 5 days. Just reheat and serve or enjoy cold.Optional toppings are not included in the nutritional information.