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Spinning Round and Round

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Location: USA

PostPosted: 03-27-2017 06:32 PM    Post subject: Reply with quote

Soy-Free Meat Crumbles [Vegan]

This faux “ground beef” (or “meaty crumbles”) is a delicious alternative to the store-bought processed soy products. The mixture conveys the idea of meat without using any artificial ingredients or soy.

You can use this “meat” as a base for lasagna or as the main ingredient in a wonderful tortière (meat pie) that’s impressive served as the main dish at a holiday meal. Alternatively, simply sprinkle some over your spaghetti and marinara sauce (I wouldn’t recommend cooking it in the sauce, as it will simply dissolve right in — though the flavors will still be delicious!). I’ve also used this “meat” as a topper over pizza, added it to wraps, and sprinkled my chili with it.

Smoky, meaty, all natural, a good source of protein — and entirely plant-based. What better reason do you need to give up that meat?

1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming)
2 cups (250 g) raw walnut halves
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced, or 1tsp (5 ml) garlic powder
1/4 tsp (1 ml) dried sage
1/2 tsp (2.5 ml) smoked paprika
1 tsp (5 ml) liquid smoke
1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste
2 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (omit for an entirely soy-free “meat”)

Preheat oven to 350 F (180C). Line a large rimmed cookie sheet or rectangular pan with parchment, or spray with nonstick spray.
In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your “meat,” it can be more or less fine; I made mine like a coarse cornmeal.

Transfer the mixture to a large bowl and add remaining ingredients.

Using your (clean) hands, knead everything together thoroughly, until the grounds are uniformly coated.

Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown (if the layer underneath comes up looking wet and white–as cauliflower tends to do–then you need to keep baking). The grounds will begin to separate and intensify in color as they roast.

Once the meat is cooked, you can cool, package, and freeze it for later use, or use it right away. Will keep, up to 3 days, covered in the refrigerator. May be frozen.
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Spinning Round and Round

Joined: 16 Jun 2016
Posts: 993
Location: USA

PostPosted: 04-10-2017 03:01 PM    Post subject: Reply with quote


Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

Simple, 30 minute BBQ jackfruit sandwiches that will fool any meat lover! A crunchy, cool avocado slaw and roasted salted cashews add even more texture and flavor. The perfect vegan substitute for pulled pork.

Author: Minimalist Baker
Recipe type: Entree
Cuisine: BBQ, Vegan
Serves: 4-5


2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime, juiced
Salt + Pepper to taste
(water to thin)

4-6 whole grain vegan buns (GF for gluten free eaters)
1/2 cup roasted salted cashews (or roast on your own - see notes*)

Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.
* Nutrition information is a rough estimate for 1 of 5 sandwiches with avocado slaw and roasted cashews.
* Loosely adapted from Blissful Basil.
* To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.
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Spinning Round and Round

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Posts: 993
Location: USA

PostPosted: 04-17-2017 03:05 PM    Post subject: Reply with quote


(Note: Wheatballs recipe can also be used as veggie hamburger patties.)

Makes 3 to 4 servings (12 to 14 Wheatballs)

1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (about 3 to 4 large slices - must be fresh!) (see note)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
½ cup diced onion
¾ pound organic spaghetti (see note)
3 cups prepared vegan marinara sauce or your own homemade sauce

Preheat the oven to 350 degrees F. Line a medium baking pan with unbleached parchment paper.

Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

Put the mushrooms and onion in a blender, and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Gently squeeze it together, to make sure it is compact and will hold together while baking. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 20 minutes more, or until they are firm, crisp and golden.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.

Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 4 to 5 minutes.

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.

Chef’s Note: To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.
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Spinning Round and Round

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Posts: 993
Location: USA

PostPosted: 05-01-2017 03:52 PM    Post subject: Reply with quote

Ultimate Vegan Lasagna

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
½ cup chopped fresh basil
¼ cup nutritional yeast

5 ½ cups Speedy Red Sauce
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)

1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

Nutrition Information:
Calories: 508
Protein: 33 g
Total Fat: 19 g
Saturated Fat: 3 g
Carbohydrates: 60 g
Cholesterol: mg
Sodium: 817 mg
Fiber: 13 g
Sugar: 10 g
Yield: Serves 8
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Spinning Round and Round

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Posts: 993
Location: USA

PostPosted: 06-05-2017 04:59 PM    Post subject: Reply with quote

Soy Free, Gluten Free
(adapted from No Meat Athlete)

(*Not all brands of liquid smoke are gluten-free. If you have a gluten sensitivity, please check liquid smoke ingredients before using.)

1/2 cup dried adzuki beans, or other small red beans
1/3 cup whole grain buckwheat groats (not buckwheat flour)
1 tsp onion powder
1/3 tsp garlic powder
1/3 tsp rubbed sage
1/2 tsp thyme
1-1/2 tsp smoked paprika
1 tsp liquid smoke*
3 tbsp pure maple syrup
1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg's, tamari, or soy sauce)*
1 tbsp tomato paste
1-1/2 tbsp nutritional yeast (optional)
1 tsp coconut oil (may sub any oil you prefer)
1/2 tsp salt

Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight.

Preheat the oven to 400 degrees.

Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade, along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform, but not completely pureed.

Line a 9 x 13 casserole dish or rimmed baking sheet with parchment paper and spray with baking spray. Place bacon batter in pan and spread evenly with a spatula. You may choose to spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots.

Bake for 10 minutes. Remove from oven and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices (Do this by making one lengthwise cut down the center, and then 12-16 cuts across the shorter side. See photo above).

At this point freeze any strips you don't plan on eating immediately. Frozen strips can go straight into the skillet at a later date, no need to thaw first. To fry, heat a skillet with a small amount of oil and fry both sides to desired level of crispiness. You may also choose to fry slices in cooking spray, for a less crispy, but still very delicious result.
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Spinning Round and Round

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Posts: 993
Location: USA

PostPosted: 08-07-2017 09:23 PM    Post subject: Reply with quote



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

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
Wichita, July 19, 2017 - sign read by Paul

*Macca, Makin' the world a little better since 1942*
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Spinning Round and Round

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Posts: 993
Location: USA

PostPosted: 11-27-2017 03:06 PM    Post subject: Reply with quote


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


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!
Wichita, July 19, 2017 - sign read by Paul

*Macca, Makin' the world a little better since 1942*
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Spinning Round and Round

Joined: 16 Jun 2016
Posts: 993
Location: USA

PostPosted: 11-27-2017 03:10 PM    Post subject: Reply with quote

The Best Vegetarian Gravy by Joy Shull

The BEST vegetarian gravy recipe you'll ever try! Even gravy haters will love this one.

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


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!
Wichita, July 19, 2017 - sign read by Paul

*Macca, Makin' the world a little better since 1942*
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