Meat Substitute Recipes Thread
-
http://veggieconverter.com/whole-food-vegetarian-ground-beef-substitute-recipe/ GROUND BEEF SUBSTITUTE FOR VEGETARIANS Ingredients 2 cups dry brown rice 2 cups dry green lentils 2 tablespoons Montreal steak seasoning 1/4 cup olive oil 1/2 cup vital wheat gluten* 1 cup rolled oats *for a gluten-free option, replace wheat gluten with: 1/4 cup diced and sauteed or marinated mushrooms 1/4 cup mashed potatoes Method Boil rice, lentils and steak seasoning until slightly soft. Drain any excess water, if necessary. Combine with remaining ingredients. Spread into a large pan (13 x 9) and bake at 300F for 1 hour, stirring occasionally to evenly dehydrate mixture. Store in portion-sized freezer bags. It will keep in the refrigerator for 1 week or freezer until used. NUTRITION FACTS (10 servings per batch)-Serving Size 99 g, Calories 380, Calories from Fat 66, Total Fat 7.4g, Sodium 452 mg, Total Carbohydrates 59.4g, Dietary Fiber 14.4g, Protein 18.6g
-
EASY VEGETARIAN GRAVY READY IN: 20mins YIELD: 2 cup 3 tablespoons margarine 2 tablespoons of finely chopped onions 2 minced garlic cloves 3 tablespoons flour 2 tablespoons soy sauce 1 cup water salt and pepper Directions Put margarine in a pot and saute the onions and garlic over med-high heat. Reduce heat back to medium after onions and garlic have become golden brown. Make a roux by gradually adding the flour, while continuously stirring to avoid lumps. Still stirring, add soy sauce and water to the mixture. Add salt and pepper to taste. Once the gravy has reached desired thickness, turn off the stove and you are done!
-
https://buildyourbite.com/best-vegetarian-gravy/ The Best Vegetarian Gravy by Joy Shull The BEST vegetarian gravy recipe you'll ever try! Even gravy haters will love this one. Ingredients 8 Tablespoons unsalted butter, divided 3/4 cup diced onion 3 cloves of garlic, minced 1 cup sliced baby bella mushrooms 3 teaspoons tamari 3 cups vegetable broth 1/3 cup all purpose flour 1/2 teaspoon sea salt 1/4 teaspoon pepper 1/4 teaspoon ground sage Instructions In a sauce pan, melt 2 tablespoons of butter Add onion, garlic, and mushrooms and sautee for 8-10 minutes, or until it cooks down Remove mixture from pan and place in blender Blend mushroom mixture with 1 cup of vegetable broth in a blender until smooth, set aside Melt remaining 6 tablespoons of butter in the sauce pan Add flour and whisk for 1 minute constantly Add 2 cups of vegetable broth and tamari, and continue stirring Add the blended mushroom mixture and continue to stir Continue whisking for 5-10 minutes, or until the mixture thickens Add sage and salt and pepper to taste (see amounts that I used above) Recipe Notes To make gluten free, substitute the flour for cornstarch. This will make the gravy thicker but otherwise the taste stays the same. A great option for anyone gluten free!
-
Jackfruit “Chicken” Noodle Soup
http://plantbasedonabudget.com/recipe/jackfruit-chicken-noodle-soup/
"Soup season is getting off to a good start this year with a brand new recipe in my house. I have only just recently discovered the wonders of Jackfruit. This tropical fruit has the texture of chicken/pork when pan-fried or roasted and then shredded. It has a slightly sweet taste but otherwise it absorbs flavors very well. For the past week we have been trying out all kinds of recipes and today I thought I’d try making a “chicken” noodle soup.
I have not found the fruit fresh in the local markets but you can get it canned at Asian markets. It is important to pay attention to the can, as there are two kinds of jackfruit sold in cans. You want the young green jackfruit in brine to make this recipe or any other savory jackfruit dish."
(One brand is Chaokoh Young Green Jackfruit in Brine)
The other thing you’ll need for this is a good “chicken” bouillon for the simulated flavor. The best one I have found is a vegan boullion from Edward & Sons, Not-Chick’n. You can get this at Whole Foods. If you can’t find that then just use a regular vegetable bouillon and add some turmeric for a bit color and flavor."
Ingredients
1 can of jackfruit in brine (or 2 cups cooked from fresh)
1 medium carrot
1 stalk of celery
1 small onion
1 clove of garlic
2 vegetarian bouillon cubes (such as Edward & Sons Not-Chick'n brand)
1 cup dry noodles
8 cups of waterMethod
Step 1
Shredding the Jackfruit
To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soak in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns you'll want to take a couple forks to shred it.Step 2
Jackfruit simmering in broth Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
Step 3
Jackfruit For the rest of the soup you only need to make some Mirepoix , add the "chicken" and more broth, and whatever noodles you prefer.