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LadyLeslie
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PostPosted: 01-04-2017 10:16 PM    Post subject: Meat Substitute Recipes Thread Reply with quote

Hi all Smile I'm interested in sharing meat substitute recipes... it helps when going veggie to have a meat-like substitute, to replace what you usually like to eat... I know sometimes I miss the taste of certain foods, and this helped me in the beginning not to be tempted to going back and eating the real stuff, lol... anyway, if you all know of any other meat/chicken/fish/pork substitute dishes, maybe we can share them on this thread. Would love to know more about how to create/cook them, and to collect as many recipes as we can to share. Thanks! Smile

These are a couple of mock tuna fish recipes I really like... they're great to take to work either as a sandwich or a salad in itself... also have a great mock meatloaf/hamburger recipe that will be posted later.

THE JAZZY VEGETARIAN'S MOCK TUNA SALAD

http://www.jazzyvegetarian.com/easy_summer_luncheon_episode_407/

Makes 2 servings

1 block (about 8 ounces) tempeh, cubed
1 nori sheet, toasted (Nori or Sushi Nori can be found in health food stores or the natural foods aisle of some supermarkets)
2 tablespoons vegan mayonnaise
1 heaping teaspoon Dijon mustard
1 teaspoon all-purpose seasoning
1/4 teaspoon turmeric
1/4 teaspoon sea salt
Freshly ground pepper, to taste
(**sometimes I like to add very finely chopped black olives as well)

Steam the tempeh for 10 minutes. Place the steamed tempeh in a medium bowl and mash it using a potato masher or large fork; set it aside to cool. While the tempeh cools, place the nori in a blender and process into coarse crumbs. Add the nori to the mashed tempeh. Add the vegan mayonnaise, Dijon, all-purpose seasoning, turmeric and salt. Add pepper to taste. Mix all of the ingredients together until well combined.

Cover and refrigerate for 2 to 4 hours, or until completely chilled.

Serve on a bed of crisp lettuce, or make an open-face sandwich by taking one slice of whole-grain bread and topping it with a generous portion of the mock tuna. Garnish with tomato slices and fresh sprouts, if desired.


================

WHOLE FOODS MOCK TUNA SALAD

http://www.wholefoodsmarket.com/recipe/mock-tuna-salad

Ingredients:

1 cup sunflower seeds
1 cup raw almonds
1/3 cup finely chopped celery
1/3 cup finely chopped pickles
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons maple syrup or agave nectar
2 tablespoons lemon juice
1 teaspoon kelp granules
1 teaspoon ground black pepper
1/2 teaspoon sea salt

Method:
Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.

Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go. Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt. Serve immediately, or cover and chill until ready to serve.
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LadyLeslie
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PostPosted: 01-12-2017 10:39 PM    Post subject: Reply with quote

These are vegetarian meatloaf recipes, which can also be used as "Vegetarian Hamburger" patties. I copied the recipes in case the links to them may not be working one day.

TWO BEAN MEATLESS MEATLOAF (Vegan, Gluten-Free)

http://wholefully.com/2011/09/28/two-bean-meatless-meatloaf-vegan-gluten-free/

The two different types of beans help the texture approximate regular meatloaf. The pinto beans become smooth and creamy, while the chickpeas tend to keep some of their shape. Try experimenting with other types of beans to find your perfect combo.

Serves 4-6

Ingredients:
For the Glaze:

1/2 cup ketchup
2 tablespoons molasses
1 teaspoon chili powder
2 tablespoons mustard
1/4 cup water

For the meatloaf:

1 cup oats
1 small onion, diced
1/2 large green pepper, diced
2 cloves garlic
1/2 cup sunflower kernels
1 can chickpeas, drained and rinsed
1 can pinto beans, drained and rinsed
2 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
Salt and pepper, to taste

Directions:
Preheat oven to 375°.
In a small bowl, whisk together all glaze ingredients. Set aside.
In a food processor, pulse the oats until chopped well, but not into a powder.
Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined.
Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture.
Spoon bean mixture into a greased loaf pan and even out.
Pour glaze over bean mixture.
Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.



BLACK BEAN AND QUINOA LOAF (Vegan)
http://www.thelovinforkful.com/black-bean-and-quinoa-loaf/
Author: The Lovin' Forkful
Recipe type: Main Course
Serves 8

Ingredients
3 Tablespoons chia seeds
1/2 cup warm water
2 cups cooked quinoa (see note)
1 tablespoon olive oil
1 onion chopped
4 garlic cloves, minced
1 medium size carrot, chopped
2 celery stalks, chopped
salt and ground black pepper, to taste
1 19 oz. can no-salt-added black beans, rinsed and drained
3/4 cup rolled oats
1 teaspoon basil
1 teaspoon oregano
2 Tablespoons soy sauce
1/2 cup tomato sauce

Instructions
Preheat over to 350 degrees and line a loaf pan with parchment, so that the parchment paper hangs over the edges by 2 inches. This makes it easy to remove the baked loaf.

Chia egg: Mix 3 Tablespoons of chia seeds with 1/2 cup warm water and stir well. Refrigerate for at least 15 minutes, so it can gel up.

Finely chop the onion, garlic, carrot and celery (I used a food processor).

Heat the olive oil in a pan, over medium heat, and saute the vegetables for 4 or 5 minutes. Season with salt and pepper and set aside.

In a food processor, combine the beans, oats, basil, oregano, soy sauce and tomato sauce. Pulse until a sticky paste is formed. Mix in a large bowl with the sauteed vegetables, 2 cups of cooked quinoa and the chia egg. Stir well.

Taste and adjust seasonings.

Turn the mixture into the loaf pan and spread out with a spoon. Press the mixture firmly and evenly into the pan.

Bake at 350 for about an hour. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper. Peel off the parchment and serve on a platter, garnished with fresh herbs.

Notes
1 cup dry quinoa yields about 3 cups cooked quinoa. To cook 1 cup quinoa, you need about 2 cups liquid.

Rinse the quinoa in a mesh strainer. Place 2 cups water (or broth) and 1 cup quinoa in a medium-sized saucepan. Turn the heat up to high, and bring the water and quinoa to a boil. Once it has reached a full boil, turn the heat down to medium, place the lid on the saucepan, and simmer the quinoa for 15 minutes, or until all of the water is absorbed.


REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921
By SaraFish
Total Time 1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Servings 4-6
Ingredients:
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3⁄4 cup grated organic or vegan cheese (flavor of your choice)
1 organic egg, beaten or vegan egg subsitute
4 1⁄2 ounces spaghetti sauce or 4 1⁄2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1⁄2 teaspoon seasoning salt
1⁄4 teaspoon black pepper

Directions
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from fire.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
Mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Readers commented they also
---added celery, red onion and mixed BBQ sauce with the tomato sauce to make it even better
or added chopped celery,carrots, and mushrooms
or substituted oats with seasoned bread crumbs


(poster's note: I haven't made the recipe below, so can't vouch for it's taste. Not sure if I was crazy about walnuts and carrots together, but if someone makes it and likes it, let us know if it's any good, lol)

WALNUT, ONION AND CARROT RICE LOAF
From Vegetarian Journal magazine
https://www.vrg.org/journal/vj2007issue4/vj2007issue4.pdf

Ingredients:
1 Tablespoon oil
1 cup chopped onions
1 cup diced carrots
Water, if needed
1 1/4 cups cooked brown rice (any variety)
1 1/2 cups dried bread crumbs
1/2 cup lightly toasted, chopped walnuts (pecans or hazelnuts can be substituted)
1/2 cup silken tofu, beaten
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Heat a heavy skillet over medium heat. Add oil and onions and sauté the onions until soft. Stir in carrots, cover, and cook until carrots are soft. Add a small amount of water, if necessary. Remove from heat.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

In a large mixing bowl, blend the sautéed vegetables and cooked rice with the bread crumbs, walnuts, tofu, oregano, pepper, and garlic powder. Mix well.

Place mixture in the prepared loaf pan and bake for 40 minutes or until done.
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LadyLeslie
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PostPosted: 02-02-2017 07:38 PM    Post subject: Reply with quote

VEGETARIAN FISH AND CHIPS

https://delishably.com/special-diets/Vegetarian-fish-and-chips

Ingredients.

1-2 packets of Halloumi cheese

125 g plain flour

¼ tsp white pepper

¼ tsp salt

Few drops of vegetable oil for the batter and enough to cover the ‘fish’ as it fries.

125 ml warm milk and water, about half and half

1tsp baking powder

400g potatoes

Method.

Sift the dry ingredients into a bowl, make a well in the middle of the flour and then add the oil and a small amount of the half milk, half warm water mixture. Stir slowly bringing down more and more of the flour mixture until it is all combined. Beat well until it is very smooth, you can do this by hand or use an electric beater. For an extra crisp batter mixture add an extra spoonful of baking powder to the dry ingredients.

Wash the potatoes but do not peel. Cut them into wedges or chunky chip shapes and spread them out onto a lightly greased baking sheet, sprinkle them with salt and pepper to taste. Place the baking sheet onto the middle shelf of an oven pre heated to 180c, they will take approximately forty minutes to cook depending on how chunky you have made your wedges. Once the wedges are cooked and golden turn the oven down as low as it will go and leave the wedges to keep hot. They won’t burn but will stay hot and crispy until you are ready to serve them.

Cut the Halloumi into either thick finger shapes, wedges cut to resemble fish filets or simply cut into chunks. Pat the cheese shapes dry with kitchen towels or a clean tea towel and then dip them into the batter mixture making sure that they are completely coated.
Shallow frying the halloumi in a frying pan.

Heat the oil to 150c, this dish is best cooked in a deep fat fryer, but if you don’t have one of those you can use a large heavy based saucepan instead, or even a shallow frying pan, but be very careful not to overfill it as the hot oil can easily bubble over with disastrous results.

Drop the battered cheese pieces into the hot oil one at a time, do not overload the pan as it’s better to cook the cheese in batches than risk it burning or sticking to the pan. Once cooked drain well onto absorbent kitchen paper. You can always put the cooked pieces onto a tray and keep them hot in the oven with the wedges or chips.

Serve with minted peas, mushy peas, or a nice tossed green salad, and garnish with fresh parsley, lemon wedges and a little tartar sauce. Delicious.


******************

BRITISH STYLE FISH & CHIPS (Vegetarian)

http://www.foodgeeks.com/recipes/british-style-fish-n-chips-vegetarian-18033

davidloomis

0:30 prep
2:00 total
Yield 2 servings

Ingredients
1 lb. firm tofu
1 bottle malt vinegar
1 cup flour
1 cup bitter or stout beer
1 tsp. paprika
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
2 cups peanut oil or Crisco for deep-frying
3 Frozen potato chips or potatoes cut into finger shapes

Instructions

Drain the tofu and then press it between two cutting boards with weight on top (books, plates, etc.) Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge. You don't really need to cover the tofu with the malt vinegar, but the more the better. Let it marinade for as long as you can, preferably overnight.

To make the beer batter, simply mix the equal amounts of flour and beer along with the spices.

Heat the oil in a fry pan or wok to medium high. Cook your chips and place them in a warm oven.

While the chips are cooking take the marinated tofu out of the fridge and pat it dry. Cut the tofu lengthwise into bars that resemble fish sticks. Dunk the tofu bars into the batter and then place them in the hot oil one by one. Be sure they're coated thoroughly with the batter. You can even drizzle a little more batter on them as they fry. Deep-fry them until the batter turns a nice golden brown. Be careful to not let them stick together. Remove with tongs and place on paper towels.

Serve right away with chips and more malt vinegar.

NOTES:

If you plan ahead, freeze and then thaw the tofu for a firmer texture.

Pressing the tofu between cutting boards helps remove excess moisture so that it will soak up more of the malt vinegar.

Be sure NOT to use the kind of tofu that comes in the hermetically sealed foil packs that resemble juice boxes, as it is too soft.
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LadyLeslie
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PostPosted: 02-09-2017 01:33 PM    Post subject: Reply with quote

Video of Paul's daughter Mary demonstrating how to make Black Bean Burgers
https://www.youtube.com/watch?v=ackT5WlBP2k


Video of Linda McCartney showing how to cook "Chili Non Carne" (Meat-free Chili)
https://www.youtube.com/watch?v=9AHUcOBBhw8
or https://www.youtube.com/watch?v=uUkeUBvwfug
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love2travel
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PostPosted: 02-12-2017 03:25 AM    Post subject: Reply with quote

LadyLeslie wrote:
Video of Paul's daughter Mary demonstrating how to make Black Bean Burgers
https://www.youtube.com/watch?v=ackT5WlBP2k


Video of Linda McCartney showing how to cook "Chili Non Carne" (Meat-free Chili)
https://www.youtube.com/watch?v=9AHUcOBBhw8
or https://www.youtube.com/watch?v=uUkeUBvwfug
Those black bean burgers looked delicious, wondering about trying it with pinto beans as well. You could almost smell Linda's chili as well. Thanks for sharing those links. Discovered some other you tubes with Linda as well.

What was that lute harp topped instrument, do you know? Remember that from a vid Paul made.
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LadyLeslie
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PostPosted: 02-12-2017 04:22 PM    Post subject: Reply with quote

Hi Loves2Travel! Thanks for your reply Smile

Quote:
Those black bean burgers looked delicious, wondering about trying it with pinto beans as well. You could almost smell Linda's chili as well.


Yes, both of the foods look very delicious, and the burgers would probably work with any kind of beans... except green beans of course, lol!

Quote:
Thanks for sharing those links. Discovered some other you tubes with Linda as well.


You're welcome! Smile I created a thread for Linda's vegetarian cooking videos at
http://maccaboard.paulmccartney.com/phpBB2/viewtopic.php?t=92248 - if you find any others, that aren't listed there, feel free to add them there, so we can have them all together.

Quote:
What was that lute harp topped instrument, do you know? Remember that from a vid Paul made.


Which video did you see the lute harp topped instrument in? I didn't see it in either the Mary or Linda videos mentioned above? Thanks Smile
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love2travel
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PostPosted: 02-13-2017 01:22 AM    Post subject: Reply with quote

LadyLeslie wrote:
Hi Loves2Travel! Thanks for your reply Smile

Quote:
Those black bean burgers looked delicious, wondering about trying it with pinto beans as well. You could almost smell Linda's chili as well.


Yes, both of the foods look very delicious, and the burgers would probably work with any kind of beans... except green beans of course, lol!

Quote:
Thanks for sharing those links. Discovered some other you tubes with Linda as well.


You're welcome! Smile I created a thread for Linda's vegetarian cooking videos at
http://maccaboard.paulmccartney.com/phpBB2/viewtopic.php?t=92248 - if you find any others, that aren't listed there, feel free to add them there, so we can have them all together.

Quote:
What was that lute harp topped instrument, do you know? Remember that from a vid Paul made.


Which video did you see the lute harp topped instrument in? I didn't see it in either the Mary or Linda videos mentioned above? Thanks Smile
Thank you!! Just realized it was another vid I went on to, from yours.
https://m.youtube.com/watch?v=waRiLXtxKBs
Linda's Kitchen. At about .29 you can see it behind Linda. I had also seen it in a Paul video, one time, maybe sitting on the same sofa.

Going to try those meatloaf recipes too ^
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LadyLeslie
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PostPosted: 02-13-2017 04:36 AM    Post subject: Reply with quote

Quote:
Thank you!! Just realized it was another vid I went on to, from yours.
https://m.youtube.com/watch?v=waRiLXtxKBs
Linda's Kitchen. At about .29 you can see it behind Linda. I had also seen it in a Paul video, one time, maybe sitting on the same sofa.


Hi Love2Travel, I looked on the video and I can't figure out what kind of instrument it is either, lol... it looks like a mandolin with a harp on top, rather than chord strings at top... interesting!

Quote:
Going to try those meatloaf recipes too

That's great! You'll have to let us know how they turned out Smile
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HaileyMcComet
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PostPosted: 02-14-2017 10:56 AM    Post subject: Reply with quote

love2travel wrote:
What was that lute harp topped instrument, do you know? Remember that from a vid Paul made.

That's a harp lute. There's bound to be a video on Youtube of someone playing one.
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HaileyMcComet
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PostPosted: 02-14-2017 10:57 AM    Post subject: Reply with quote

And there is.
https://www.youtube.com/watch?v=r7hOHrivWD0
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LadyLeslie
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PostPosted: 02-14-2017 12:13 PM    Post subject: Reply with quote

Quote:
HaileyMcComet wrote:

That's a harp lute. There's bound to be a video on Youtube of someone playing one.

And there is.
https://www.youtube.com/watch?v=r7hOHrivWD0


Thanks so much for finding this! Am glad to know more about this instrument. It's wonderful how knowledgeable Paul was about different musical instruments, he must have collected so many different ones. I can picture him trying to play that! Smile

Edited to add: A wikipedia page about the instrument gives more information about it's history https://en.wikipedia.org/wiki/Harp_lute
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love2travel
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PostPosted: 02-18-2017 08:33 PM    Post subject: Reply with quote

HaileyMcComet wrote:
And there is.
https://www.youtube.com/watch?v=r7hOHrivWD0


Thanks so much for finding that!!! Two great instruments in one!!

Here's a harpist playing the same instrument...

https://m.youtube.com/watch?v=PxgD90mRP-A

And in this one, she's adding chords to change the notes, a very versatile instrument.

https://m.youtube.com/watch?v=JsxGi9Nspyw
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PostPosted: 02-21-2017 02:35 PM    Post subject: Reply with quote

It's interesting to watch a harpist play a harp lute since they're essentially stringed opposite. It's like a right handed guitarist playing left handed.
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PostPosted: 02-23-2017 04:57 PM    Post subject: Reply with quote

Basic Seitan (Vegetarian poultry substitute-- can be used in stir fry recipes and casseroles)

http://allrecipes.com/recipe/238521/basic-seitan---wheat-meat-vegan-meat-substitute/

Prep Time/Servings/Calories
Prep Time: 15 min.
Cooking Time: 1 hour
Ready in: 1 hr 30 min
3 servings
304 cals

Dough:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1/2 cup vegetable broth
1/4 cup liquid amino acid (such as Bragg's®)
1 tablespoon olive oil
1 1/2 teaspoons minced garlic

Cooking Broth:
4 cups vegetable broth
4 cups water
1/4 cup tamari

Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Cook's Notes:
This will make roughly one pound of seitan.
You can store seitan in an airtight container covered with the broth. Do not discard the broth though. It makes a SUPER rich soup base!

Editor's Note:
The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.
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PostPosted: 03-20-2017 03:15 PM    Post subject: Reply with quote

VEGAN JACKFRUIT PHILLY CHEESESTEAK SANDWICH

http://www.onegreenplanet.org/plant-based-recipes/vegan-jackfruit-philly-cheesesteak-sandwich/

Serves 4

Ingredients:
2 Tbs. extra-virgin olive oil, divided
1 large onion, sliced
2-20 oz. cans of jackfruit in brine, drained and rinsed
½ tsp. garlic powder plus extra for sprinkling
½ tsp. onion powder
½ tsp. paprika
½ tsp. celery seed
½ tsp. kosher salt
¼ tsp. black pepper
A pinch of cayenne pepper
1 Tbs. chickpea flour
¼ cup low-sodium vegetable broth
2 Tbs. gluten-free, vegan Worcestershire sauce
1 Tbs. balsamic vinegar
4 gluten-free rolls
¼ cup vegan mayo
1 cup vegan cheddar cheese

PREPARATION

Preheat the oven to 400 degrees.

In a skillet that has a lid, heat 1 Tbs. of oil over medium heat. Add the sliced onions and cook for 3 minutes until they start to soften. Lower the heat to medium-low and let the onions cook, stirring often, until they are browned and caramelized. This should take about 20 minutes. Transfer to a plate and set aside.

While the onion is cooking, prepare the jackfruit. After rinsing them in water to get rid of the salty brine, dry the jackfruit pieces in a clean towel.
Using a paring knife, cut the triangular core out of each piece of jackfruit. Slice the cores into small pieces. Place the jackfruit into a bowl.

Add the garlic powder, onion powder, paprika, celery seed, salt, black pepper and cayenne pepper to the bowl. Mix well so that the jackfruit is completely coated with the spices.

Put the jackfruit into the dry skillet and toast them over medium-high heat for about 5 minutes. This will lock in the spices.

Add the remaining Tbs. of oil to the skillet. Stir the jackfruit so that it gets coated with some oil. Add the caramelized onions to the pan and mix it with the jackfruit. Add the flour and mix it well into the oil, onions and jackfruit. This will help make the gravy. Add the vegetable broth, Worcestershire sauce and balsamic vinegar. Mix well. Lower the heat to medium, cover the skillet and let the jackfruit and onions simmer for about 15 minutes, until it is soft and tender.

When the jackfruit is soft, use two forks to pull the pieces apart and shred them. Transfer the shredded jackfruit to a large baking sheet. Arrange it in a single layer and bake for 15 minutes. This will make the jackfruit chewier.

Set the oven to broil. Slice open the rolls and spread a thin layer of mayo on each bottom piece. Sprinkle with some garlic powder. Mound the jackfruit on 4 bottoms of the rolls. Top with the shredded cheese. Place the rolls on the baking sheet, all face up. Broil for 2-3 minutes. Be sure to watch it so it doesn’t burn. Remove from the oven and place the tops of the rolls over the jackfruit.

Serve while hot.
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