Vegan Meats

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Information, General

• Collections
  • 27 Vegan Hot Dog Recipes @ eluxemagazine.com (04/21)

• Soy Flour
  • Soy Flour Fact Sheet @ soyfoods.org (07/19)
    • The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor,
      depending on how it is processed
    • Most stores carry at least one of the three types of soy flour:
      • Full-fat that contains all the natural oils found in the soybean
      • Low-fat that contains about 1/3 the amount of fat as full-fat
      • Defatted that contains minimal fat as most of the oil is removed during processing
    • Kept in an airtight container, defatted and low-fat soy flour will stay fresh for up
      to one year
    • Full-fat soy flour will keep for up to one year in an airtight container in the freezer
    • Stir soy flour before measuring to avoid flour packing

• Soy Protein Isolate
  • Tips for Cooking with Soy Protein Powder @ vegetarian,lovetoknow.com (09/19)
    • Soy protein isolate has ~95% protein, with only a small amount of carbs and fats
    • Soy protein isolate has the least bitter aftertaste

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Black Soy Beans

• Black Soybean Sliders @ onegreenplanet.org (04/21)
  • Ingredients
    • 1 tablespoon ground flax seeds
    • 2 tablespoons water
    • 2 15-ounce cans of black soybeans, drained and rinsed
    • 1/2 cup organic bread crumbs
    • 1/2 cup red pepper, minced (about 1 pepper)
    • 1/2 cup white onion, minced (about 1/2 onion)
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 1/2 tablespoons olive oil
  • Instructions
    • Mix the ground flax seeds and water to form a "flax egg" (binder)
    • Drain, rinse, and mash the black soy beans
    • Mince red pepper and white onion; add to soybeans
    • Add breadcrumbs, flax mixture, salt, and pepper
    • Mix until combined
    • Form 12 patties
    • Heat skillet over medium-low heat with a little olive oil
    • Cook patties about 5 minutes on each side (until browned)

• Gluten-free Spicy Italian Sausage @ thevword.net (04/21)
  • Ingredients for the spice mix:
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp fennel, crushed
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 1/2 tsp sweet paprika
    • 1 1/2 tsp smoked paprika
    • 1/2 tsp red pepper flakes
    • 1 tsp oregano
    • 1/8 tsp allspice
  • Ingredients for the sausage:
    • 2 tsp. + 2 tsp. olive oil
    • 1 cup mushrooms, chopped
    • 1/4 cup onion, finely chopped
    • 1 garlic clove, minced
    • 2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
    • 1 Tbs. sun-dried tomato paste
    • 1/4 cup nutritional yeast
    • 1/2 cup brown rice flour
    • 1 tsp xanthan gum
    • 3 Tbs. of gluten-free, vegan Worcestershire Sauce
    • A few drops of Liquid Smoke (optional)
  • Instructions
    • Prepare spice mix in advance; set aside
    • Heat a skillet with 2 tsp. of olive oil
    • Saute the onions, mushrooms and garlic until softened
    • Set aside and let cool
    • In a large bowl, add the black-eyed peas and mash them up; you don’t want
      a puree
    • Then add the tomato paste, nutritional yeast, spice mix and brown rice flour
    • Mix well
    • Sprinkle the xanthan gum over the mixture and incorporate it well
    • Add the cooled veggie mixture to the bowl and mix it into the dry ingredients
    • Add the Worcestershire sauce to the bowl and mix it all up well
    • If you are using the Liquid Smoke, add it in now too, along with the
      remaining 2 tsp of oil
    • Divide the mixture into 4 parts
    • Shape each part into a log
    • Wrap the logs individually in foil and steam them for 15-20 minutes
    • Let them cool; then refrigerate for a few hours or overnight, if possible.
      This will help them firm up even more.
    • When ready to use, unwrap and cook them however you desire.

• Vegan Chorizo Hot Dogs @ rhiansrecipes.com (04/21)
  • Ingredients
    • 14 oz can of kidney beans, drained and rinsed
      (or white beans or black beans)
    • 1 garlic clove
    • 5 sundried tomatoes (soaked if using dried ones)
    • 1/2 tsp smoked paprika
    • 1/2 tsp ground cumin
    • 1 tsp dried oregano
    • Pinch of cayenne chilli pepper, to taste
    • 1 tsp apple cider vinegar
    • 1 heaped tsp miso
    • 1 tsp tamari (or soy sauce)
    • Salt + pepper, to taste
  • Instructions
    • Add all ingredients to a food processor or blender (or a hand-held stick
      blender) and whizz until completely smooth
    • Taste and adjust seasonings if necessary
    • Divide the hot dog mixture into three
    • Use hands to shape into sausage shapes
    • Heat the oil in a non-stick pan and place the hot dogs in the pan once hot
    • Cook on a medium heat for around 7 minutes, then use a spatula to
      carefully turn them over
    • Cook for a further 7 minutes on the other side, until slightly browned
      on both sides

• Vegan Gluten Free Hot Dogs @ makingthymeforhealth.com (04/21)
  • Ingredients
    • 1 cup dry red lentils, rinsed
    • 2 cups vegetable broth
    • 2 tbsp oil, divided
    • 1 onion, finely chopped
    • 1 1/4 cup grated carrot, about 2-3 carrots
    • 1 tbsp tomato paste
    • 2 tbsp vegan Worcestershire
    • 1 tbsp smoked paprika
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 1/4 cup gluten-free flour, chickpea
  • Instructions
    • In a medium saucepan, add the rinsed lentils and vegetable broth
    • Bring to a boil and cook for 10 minutes, or until tender
    • Drain then set aside
    • In a skillet, warm one tablespoon oil over medium heat
    • Add the onion and cook until translucent
    • Add the shredded carrot and continue to cook for about 3-5 minutes,
      until soft
    • To a food processor, add the cooked lentils, onion/carrot mixture,
      worcestershire, tomato paste, spices, salt & pepper
    • Blend for about 10 seconds then stop and scrape down the sides of the bowl
    • Repeat this step until mixture is well combined
    • Transfer the mixture to a bowl and add 1/4 cup of the flour
    • Stir to combine
    • Continue adding flour, a few tablespoons at at time, until the mixture
      is thick enough to shaped with your hands
    • If you’ve used all of the flour and the mixture is still sticky,
      refrigerate it for 30 minutes before shaping into hot dogs
    • Roll the mixture into hot dog-like shapes, place on a plate, cover and
      refrigerate for a minimum of 30 minutes
    • Heat second tablespoon of oil in a skillet over medium heat
    • Cook the hot dogs on each side until golden brown

• Vegan Italian Sausage Recipe @ sunnysidehanne.com (04/21)

• Vegan Sausage Recipe @ elavegan.com (04/21)
  • Ingredients
    • 1 15-oz can white beans, drained and rinsed
    • 1 cup oats
    • 1/2 cup walnuts (or sunflower seeds, etc)
    • 1/2 medium onion, chopped
    • 3 cloves garlic, minced
    • 3 chia eggs (3 tbsp ground chia seeds + 1/4 cup water)
    • 1 tbsp tomato paste
    • 1 1/2 tbsp soy sauce
    • 2 tsp onion powder
    • 2 tsp smoked paprika
    • 1 tsp Italian seasoning
    • 3/4 tsp salt (adjust to taste)
    • 1/2 tsp ground cumin
    • 1 pinch cayenne pepper (adjust to taste)
    • Black pepper to taste
    • 1/2 tsp fennel seeds, optional
  • Instructions
    • Make chia eggs and set aside for 5 minutes to thicken
    • Rince canned white beans, drain, and pat dry with a paper towel
    • Process the oats and walnuts in a food processor or blender
      (you want some texture, not fine flour)
    • Add all the other ingredients to the food processor and pulse again
    • Form 6-7 sausages with your hands (about 1/3 cup per sausage)
    • The mixture should not be sticky
    • Place sausages on a plate lined with parchment paper; place in frig
      for 20 minutes
    • Wrap each sausage in some parchment paper and tin foil (foil on outside),
      twise the ends like a candy wrapper
    • Place in a steamer basket (large pot with sieve)
    • Steam for about 35 minutes
    • For pan-frying, brush the sausages ith a little oil on each side;
      fry frou about 7-10 minutes

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Hot Dogs

• Ballpark Hot Dogs @ food.com (04/21)
  • Ingredients
    • 1 tbsp soy sauce
    • 1 tbsp olive oil
    • 1 1/2 tbsp ketchup
    • 1 garlic clove, chopped
    • 1/4 cup onion, diced
    • 2 tsp brown sugar
    • 3/4 cup plus 2 tbsp water
    • 1 cup vital wheat gluten
    • 3/4 cup soy flour
    • 1/4 cup nutritional yeast
    • 2 1/2 tsp smoked paprika
    • 1/2 tsp ground cumin
    • 1/2 tsp ground allspice
    • 1/4 tsp white pepper
    • 1 tsp ground coriander
  • Instructions
    • Makes 8 hot dogs
    • Wrap each piece tightly in aluminum foil
    • Steam for 30 minutes

• Homemade Vegan Hot Dogs @ easycheesyvegetarian.com (04/21)
  • Artichoke hearts, kidney beans, rolled oats

• Homemade Vegan Hot Dogs @ makeitdairyfree.com (04/21)
  • Ingredients
    • 1/2 cup dried lentils, rinsed and drained
    • 1 cup vegetable broth
    • 1 tbsp flax
    • 1/2 large red onion, chopped into 4 pieces
    • 1/2 large carrot, cubed
    • 1/2 juice of lemon
    • 1 cup baby spinach, roughly chopped
    • 1 tbsp tomato paste
    • 2 cloves garlic
    • 1 1/2 cups oat flour
    • 1 tbsp vegan worcestershire sauce
    • 1/2 tbsp Italian seasoning
    • 1/2 tsp liquid smoke
    • 1/2 tsp cumin
    • 1/2 tsp mustard powder
    • 1/2 tsp smoked paprika
    • 1/4 tsp black pepper
    • 1/8 tsp dried marjoram
    • 1/8 tsp celery salt
    • 1 pinch nutmeg

• Homemade Vegetarian Hot Dog @ youtube.com (04/21)
  • Uses potato and soy/oat flour

• Never Buy Fake Hotdogs Again @ youtube.com (04/21)
  • Ingredients
    • 26-mm plastic hotdog casings
    • 2 pkgs Impossible Meat
    • From the recipe below: minced onion, chopped garlic, seasonings
    • 2 tbsp Just Eggs instead of 1 large egg white (binding)
  • Instructions
    • Mix ingredients, and then grind to thoroughly mix
    • Chill the mixture
    • Fill a casing (half the mixture)
    • Boil for 20 minutes
    • Correct the remaining pound of mixture
      • Add another tbsp Just Eggs
      • 1 tbsp Kappa Carrageenan (heat to hydrate)
      • 1 tsp Konjac gum (glucomannan)
      • Touch of milk
    • Boil hotdogs for 20-30 minutes
    • Unwrap hot dogs
  • Hot Dog Recipe he modified @ thespruceeats.com (04/21)
    • Ingredients for the hot dogs
      • 1/4 cup very finely minced onion
      • 1 small clove garlic, finely chopped
      • 1 teaspoon ground coriander
      • 1 teaspoon sweet paprika
      • 1/2 teaspoon ground mustard seed
      • 1/4 teaspoon dried marjoram
      • 1/4 teaspoon ground mace
      • 1/4 cup milk
      • 1 large egg white
      • 1 1/2 teaspoons sugar
      • 1 teaspoon salt, or to taste
      • 1 teaspoon freshly ground white pepper
      • 1 pound lean pork, cubed
      • 3/4 pound lean beef, cubed
      • 1/4 pound pork fat, cubed
    • Ingredients for the casing
      • 4 feet sheep casings (or small hog casings), about 1 1/2-inch diameter
      • 1 tablespoon white vinegar
    • Instructions
      • Prepare the filling
      • Prepare and stuff the casing
      • Parboil links in simmering water for 20 minutes
      • Place franks in bowl of ice water and chill
      • Remove, pat dry, and refrigerate/freeze them
  • Sausage Stuffer @ amazon.com (12.95) (04/21)
  • Plastic Hot Dog Casing @ lemproducts.com ($5.99) (04/21)

• Silicone Sausage Mold for Oven and Microwave @ amazon.com ($9.99) (04/21)
  • Ingredients for vegan hot dogs:
    • 1/4 cup cooked/canned chickpeas
    • 1/2 tsp smoked paprika
    • 1/2 large white onion, chopped
    • 1 garlic clove, chopped
    • 1 tbsp tomato paste
    • 1/8 tsp salt
    • 1/2 tsp thyme
    • 1/4 cup portabello mushrooms, chopped
  • Instructions
    • Add ingredients into a food processor
    • Pulse until the filling is smooth
    • Fill the mold with the filling
    • Bake or microwave about 20 minutes

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Jackfruit

• Collections
  • 16 Vegan Jackfruit Recipes @ veganfoodandliving.com (04/21)

• Dehydrated Jackfruit Uses
  • Periyar Dehydrated Slices Jackfruit, instructions on the back of the bag
    • 1 bag (250 gm; 1 cup): 120 calories, 0 gm fat, 88 mg Na, 14 carbs, 8 g fiber, 8 g protein
    • Soak dehydrated jackfruit slices in clean water for 45-60 minutes
    • Transfer the drained jackfruit slices to a saucepan, and pour 3/2 portion of water
    • Cook it for some time (check to see if it is cooked)
    • Grind grated coconut and other seasonings into a coarse mixture; add salt to taste;
      set aside
    • Once jackfruit slices are cooked, add the coconut mixture on top
    • Close the lid and simmer for a few minutes
    • When the steam comes again, open the lid, and mix the ingredients with a ladle
    • The recipe will be a greenish yellow color
    • When it is ready, serve hot

  • Chakka Venichathu/Puzhukku with Dehydrated Jackfruit @ mareenasrecipecollections.com (07/22)
    • Ingredients
      • 200 gms Dehydrated Jackfruit
      • Salt, to taste
      • 1/2 tsp Turmeric powder
    • Ingredients to be ground coarsely
      • 3/4 cup Grated Coconut
      • 2-3 green chillies
      • 1/2 teaspoon Cumin seeds
      • 3-4 Garlic cloves
    • Ingredients for Tempering
      • 2 tablespoons Oil
      • 1/2 teaspoon Mustard seeds
      • a few Curry leaves
      • 2 Dried red chillies
      • 3-4 Sliced shallots
    • Instructions
      • Soak the jackfruit in water for at least an hour
      • Drain the jackfruit
      • Put the jackfruit into a pressure cooker, and add 3 1/2 cups water
      • Add salt and tumeric powder; mix well
      • Cover and cook on high heat till the jackfruit is cooked through (approx 3 whistles)
      • Coarsely grind the coconut, green chili, cumin seeds and garlic cloves
        (with a little water); set aside
      • Add the ground mixture to the cooked jackfruit and mix well
      • You may add a little water is the mixture is too dry
      • Cook until it comes to a boil; switch off heat
      • Heat oil in another pan
      • Add the mustard seeds, shallots, curry leaves and red chillies
      • Fry until the shallots turn golden brown; turn off heat
      • Pour the tempering over the jackfruit mixture, and mix well
      • Serve hot with Fish Curry

  • Dehydrating Jackfruit to Make a Better Meat @ youtube.com (07/22)
    • Dehydrate green jackfruit, then rehydrate using the desired flavors (broth)
    • Simmer the dried jackfruit for 20 minutes in the broth

• Meatballs
  • Jackfruit Meatballs @ veganricha.com (04/21)
    • Ingredients for the Jackfruit
      • 20 oz can jackfruit drained (green jackfruit in brine)
      • 2 cups water
      • 1 tsp garam masala
      • 1/4 tsp salt
      • 1/2 tsp garlic powder
    • Ingredients for the Veggie balls
      • 1 cup chickpea flour
      • 1 hot green chili finely chopped or use cayenne to taste
      • 1/2 tsp garam masala
      • 1/2 tsp paprika
      • 1/2 tsp cumin powder
      • 1/3 to 1/2 tsp salt
      • 1 tbsp finely chopped mint or cilantro, optional
      • 1/2 tsp lemon juice
      • 1 1/2 tbsp garlic paste or crushed garlic
      • 1 tbsp ginger paste or grated ginger
      • 1 tsp oil + more as needed
    • Instructions for the Jackfruit
      • Combine all the ingredients (jackfruit + water + spices) in a saucepan
      • Bring to a boil over medium high heat (about 6 minutes)
      • Cook for another 6 to 7 minutes; total 14 minutes
      • Cool slightly, drain and set aside
    • Instructions for the Veggie Balls
      • Dry roast 1 cup of chickpea flour in a large skillet over medium low heat
      • Stir every 2 minutes, for a total of 7-8 minutes
      • Or dry roast over medium heat and stir every 30 seconds to avoid
        burning, for a total of 4-5 minutes
      • The flour should start to smell nutty and change color slightly; set aside
      • Using a fork or a food processor shred the boiled and drained jackfruit
      • Add the spices, ginger, garlic, oil and mix well
      • Add 3/4 cup chickpea flour and mix well
      • Add a tbsp flour at a time until the mixture starts to come together,
        not too sticky, but also not dry
      • Oil your hands and shape the mixture by pressing lightly into 1 inch balls
      • To pan fry
        • Add 1 to 2 tsp oil in a skillet and heat over medium high heat
        • When hot, add the jackfruit balls
        • Pan fry for 1-2 minutes on all sides (total 6 to 7 minutes)
      • To bake
        • Preheat the oven to 410 degrees F
        • Place the shaped balls on parchment lined baking sheet
        • Brush oil on top
        • Bake for 16 to 18 minutes

  • Jackfruit Not-Meatballs @ edwardandsonsrecipes.com (04/21)
    • Ingredients
      • 1 package Edward & Sons Shredded Organic Young Jackfruit
      • 1 cube Edward & Sons Not-Beef Bouillon Cubes
      • 1/2 tsp The Wizard’s Vegan Worcestershire Sauce
      • 1/2 cup water
      • 2 tsp granulated garlic (or 1 large clove, minced)
      • Salt and pepper to taste
      • 4 tsp Arrowroot Starch
      • 3 tsp Potato Starch
      • 2 Tbsp vegetable oil (for frying)
    • Instructions
      • In a sauce pan, bring Jackfruit, Not-Beef cube, Worcestershire sauce
        and water to a boil
      • Reduce heat to med-high and continue to cook until the liquid is almost gone
      • Remove from heat and allow to cool
      • Drain the jackfruit to remove most of the remaining liquid
      • In a bowl, mix the remaining ingredients (except oil) and form balls
        from the mixture
      • Preheat frying pan with oil at medium heat
      • Fry meatballs on all sides until golden brown

  • Jackfruit & Shiitake Meatballs @ healthishfoods.com (04/21)
    • Ingredients
      • 21.2 ounces jackfruit, two boxes of Upton Natural's original jackfruit
      • 7 ounces shiitake mushrooms, chopped small
      • 2 tablespoons soy sauce
      • 1.5 tablespoons ginger, minced
      • 1 tablespoon garlic, minced
      • 2 tablespoons fresh chives, chopped small
      • 1/3 cup shallots, diced small
      • 1 cup panko breadcrumbs
      • 1/2 teaspoon salt
      • Few cracks of fresh black pepper
      • Pinch red pepper flakes – optional
      • 1/2 cup of vegetable oil, used for frying

  • Jackfruit Vegetable Balls @ youtube.com (04/21)

• Sausage
  • Jackfruit Sausages @ youtube.com (04/21)
    • Ingredients
      • Garlic cloves
      • Salt
      • 1 onion
      • 2 green chili (jalapeno)
      • Boiled jackfruit
      • 1 slice of bread
      • Red pepper flakes
      • 1/4 cup water
      • Curry powder
      • Soy sauce
      • 1/2 cup breadcrumbs
    • Instructions
      • Mince the garlic cloves and salt
      • Grate onion
      • Add green chili, chopped
      • Mince together
      • Mash jackfruit into small pieces
      • Add garlic and onion to jackfruit
      • Add salt, pepper, and tumeric
      • Add one slice of bread, broken into pieces
      • Add red pepper flakes
      • Put mixture into the grinder; add 1/4 cup water
      • Process until smooth
      • Add curry powder and soy sauce
      • Add breadcrumbs
      • Mix; shape into sausages
      • Steam for 30 minutes
      • Pan fry the sausages in a little oil

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Miscellaneous

• Gluten Free Vegan Pepperoni @ avegtastefromatoz.com (04/21)
  • Ingredients for "the fat"
    • 30 g soya chunks
    • 1/2 tsp bouillon
    • 200 g hot water
  • Ingredients for the spice mix
    • 1/4 tsp fennel seeds
    • 3/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp mustard seeds
    • 1/4 tsp sage
    • 1/2 tsp black peppercorns
    • 1 1/2 tsp smoked paprika
    • 1/4 tsp cayenne pepper, optional
    • 1/2 tbsp salt
  • Ingredients for the liquid mixture
    • 30 g beetroot, cooked
    • 1 tsp white miso paste
    • 1 tsp chilli oil
    • 1 tsp maple syrup
    • 180 g broth (from the "fat" mixture; add water if necessary)
  • Ingredients for "the meat"
    • 32 g pea protein isolate
    • 12 g Konjac powder
    • 8 g Kappa Carrageenan
    • 5 g Tapioca starch
    • 2 g Potato starch
  • Other ingredients
    • 15 g coconut oil
    • More peppercorns, optional
    • 1/4 tsp Red food coloring, optional
  • Instructions
    • Add soya chunks, bouillon powder, and soy sauce to a bowl
    • Top with boiling water and set aside for 30 minutes
    • Weight all the spices; blend until powdered
    • Squeeze the vegetable broth from the soya chunks; don't throw away
    • Roughly chop the soya chunks into irregular pieces; set aside
    • Prepare liquid mixture
    • In a large bowl, combine the "meat" ingredients, the spice mix, and
      the liquids
    • Finally add the melted coconut oil, food coloring, and whole peppercorns
    • Lastly, add the chopped soya chunks
    • Mix until it makes a firm, easy to shape dough
    • Divide the dough in half; shape the sausage and wrap in plastic wrap
    • Boil the wrapped pepperoni for 45 minutes
    • Allow to cool completely
    • To give it an "aged" look, roll the sausage in some rice flour

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Mushrooms

• "Ground Meat"
  • Mushroom Meat @ chubbyvegetarian.blogspot.com (01/19)

  • Mushroom Meat @ memphismagazine.com (01/19)

  • Pumpkin Meatless Meatballs @ hiddenfruitsandveggies.com (01/19)

  • Vegan Ground Beef Recipe @ thanksforthefood.com (01/19)

• "Hamburger" Patties
  • Shroomeats Mushroom Patties @ gtfoitsvegan.com (04/21)
    • Mushroom patties
    • Ingredients: shiitake mushroom, soybean flour, soybean oil, sugar, salt, pepper

• "Meatballs"
  • Turkey Mushroom Meatballs @ simplyrecipes.com (01/19)

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Mushroom Sausage (Shroon Hot Dogs)

• Hot Dogs
  • Homemade Shroom Dogs @ beachhousekitchen.com (04/21)
    • Mushrooms, cooked white beans, vital wheat gluten

  • Silicone Sausage Mold for Oven and Microwave @ amazon.com ($9.99) (04/21)
    • Ingredients for vegan hot dogs:
      • 1/4 cup cooked/canned chickpeas
      • 1/2 tsp smoken paprika
      • 1/2 large white onion, chopped
      • 1 garlic clove, chopped
      • 1 tbsp tomato paste
      • 1/8 tsp salt
      • 1/2 tsp thyme
      • 1/4 cup portabello mushrooms, chopped
    • Instructions
      • Add ingredients into a food processor
      • Pulse until the filling is smooth
      • Fill the mold with the filling
      • Bake or microwave about 20 minutes

• Sausages
  • Easy Vegan Sausages @ exceedinglyvegan.com (04/21)
    • Ingredients
      • 100 g walnuts
      • 1 red onion
      • 250 g closed cap white mushrooms
      • 5 sun-dried tomatoes in oil
      • 1 tbsp miso paste
      • 75 g breadcrumbs (normal or gluten-free)
      • 1 tsp smoked paprika powder
      • 1 tsp garlic granules
      • 1 tsp sage
      • 1 tsp celery salt
      • Pepper to taste
    • Instructions
      • Add walnuts to food processor; grind until you have a coarse flour
      • Chop the onion and saute the onion
      • Chop the mushrooms; cook both until it becomes a sticky mass
      • Add to food processor with sun-dried tomatoes in oil and miso paste
      • Process until it becomes smooth
      • Add mixture to the walnut flour in the food processor
      • Add sticky mass and remaining ingredients into a bowl
      • Mix together until you get a sticky dough
      • Roll dough to form small sausage shapes (about 12-15)
      • Oil a pan, and pan fry the sausages on high heat until they are crispy

  • Mushroom and Vegetable Protein Sausages (TVP) @ onegreenplanet.org (04/21)
    • Ingredients
      • Sunflower oil
      • 1 medium-size onion
      • 4 mini Portobello mushrooms
      • 7 ounces cooked TVP
      • 1/4 teaspoon of salt
      • 1 teaspoon of barbecue seasoning
      • 1 teaspoon of smoked paprika powder
      • 1 teaspoon garlic powder/granules
      • 1 vegetable stock cube
      • 1/4 cup of water, for the stock cube to dissolve
      • 3 teaspoons of tomato purée
      • Black pepper, to taste
      • 1/4 cup bread crumbs
    • Instructions
      • Chop onion and mushrooms; fry in sunflower oil
      • Add cooked TVP and all other ingredients
      • Dissolve stock cube in water and add as well
      • DON'T add the bread crumbs
      • Fry in a skillet until you get a thick mixture; set aside and cool
      • Add mixture to a food processor (standard blade) and pulse to a
        paste-like mixture
      • Transfer to a mixing bowl
      • Add the bread crumbs
      • Combine well to get a dough-like mixture
      • Encase the filling in rice paper
      • Fry the sausages in a skillet over medium heat

  • Nutty Mushroom Sausages @ veganrecipeclub.org.uk (04/21)
    • Ingredients
      • 2 tsp olive oil
      • 1 medium onion, red or white, peeled and grated
      • 1-2 garlic cloves, crushed
      • 4 oz mushrooms, finely chopped
      • 2 oz cashews or other nut of choice, ground medium fine
      • 2 oz breadcrumbs OR porridge oats
      • 2 oz flour plus a little extra for coating
      • 2 tsp sieved gram flour OR soya flour, mixed to a smooth paste
        with 1 tsp water
      • 1 tbsp flax meal (ground linseeds), mixed with 3 tbsp hot water
      • 1 tbsp chopped fresh parsley OR 1 tsp dried
      • 1-2 tsp chopped fresh tarragon OR 1/2 tsp dried
      • 1 tbsp milk, unsweetened if possible
      • Salt and lots of fresh black pepper
      • Plain oil for baking OR low-cal oil spray
    • Instructions
      • Heat the 2 tsp olive oil in a saucepan
      • Fry the onion until it starts to soften
      • Add the garlic and cook in for a minute or two
      • Add the mushrooms and fry for 1-2 minutes then remove from heat
      • Add the nuts, breadcrumbs, flour, gram/soya flour mix, flax meal mix
        plus the herbs
      • Mix well
      • Then add the milk, salt and pepper to taste
      • Stir until the mixture binds and then divide it into eight sausages
      • Dust with a light coating of flour
      • Refrigerate for 30+ minutes or overnight if possible
      • Pre-heat the oven to 350 deg F
      • Brush a non-stick baking tray and the sausages with a little oil or oil spray
      • Bake for 15-20 minutes, turning once

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Tofu Sausage

• Gluten Free Vegan Sausages @ georgeats.com (04/21)
  • Ingredients
    • 500 g firm tofu MAKE SURE IT'S FIRM and well drained
    • 2-3 tablespoons red wine vinegar
    • 2 tablespoons tamari
    • 2 tablespoons light brown sugar
    • 2 tablespoons miso paste
    • 1 1/2 tablespoons olive oil
    • 1 tablespoon 1 teaspoon psyllium husk
    • 1/2-1 teaspoon clove
    • 3 teaspoons dried sage
    • 3 teaspoons dried rosemary
    • 1 teaspoon smoked paprika
    • Freshly cracked pepper
    • Pinch of chilli
  • Instructions
    • Make sure your tofu is very well drained
    • It works nicely for the meaty texture (and for draining) if you freeze
      the tofu the night before
    • Place all the ingredients into a high-speed food processor and blend halfway
    • Cut 7-8 pieces of parchment paper and 7-8 pieces of aluminum foil
    • Place 1/7-1/8 of the mixture in the center of each parchment paper, and
      form a sausage shape
    • Steam the sausages for 45 minutes

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TVP Ground Beef

• Why I'll Never Buy Fake Meat Again @ youtube.com (good chemistry) (04/21)

• Basic Vegan Ground Beef @ vegweb.com (06/19)
  • Ingredients
    • 1/2 cup TVP
    • 2-3 cups water
    • 3-4 tablespoons Bragg's liquid aminos (or soy sauce), divided
    • 2-3 tablespoons oil
    • 1/2 teaspoon oregano
    • 1/2 teaspoon cumin
    • Salt and pepper, to taste
    • Couple shakes liquid smoke, optional
  • Instructions
    • Place dry TVP in a skillet
    • Cover with water and about 2 tablespoons Bragg's liquid aminos (or soy sauce)
    • The water should completely submerge the TVP
    • Cook over low-medium heat until the water is completely absorbed
    • Add the oil, seasonings, remaining Bragg's, and liquid smoke, if desired
    • Fry over low-medium heat until the chunks are firm and the mixture resembles ground beef
    • Stir occasionally to make sure that it cooks evenly and does not stick
  • Notes
    • The same method should work for any amount of TVP
    • Keep in mind that it will double/triple in size once the water is added

• Fake Ground Beef @ snapguide.com (07/19)
  • Ingredients
    • 1 cup TVP granules
    • 5/6 cups Vegetable broth or stock
    • 2 tsp Vegan Worcestershire sauce
    • 1 tbsp Liquid smoke (hickory or mesquite)
    • 1 1/2 tsp Cumin
    • 1 tsp Garlic powder
    • 1 1/2 tbsp Bragg's liquid aminos
    • 2 pinches Ground pepper
  • Instructions
    • Put TVP and broth in a bowl and stir
    • Add remaining ingredients and then stir well
    • Let sit for 5-15 minutes, then fluff with fork
  • Notes
    • Works great in chili, tomato based soups, burritos and tacos
    • Keep refrigerated

• Ground Beef @ pinterest.com (07/19)
  • Ingredients
    • 1 tsp garlic powder
    • 3/4 cup vegetable broth
    • 1 tbsp Liquid smoke
    • 2 tsp Vegan worcestershire sauce
    • 2 pinches pepper, ground
    • 1 1/2 tsp cumin
    • 1 1/2 tbsp Bragg's liquid aminos
    • 1 cup Bob's Red Mill TVP

• TVP Vegetarian Burger Patties @ youtube.com (07/19)
  • How to Make TVP Burger Patties @ whats4chow.com (07/19)
  • Recipe uses wheat flour to bind everything together

• Vegan Sloppy Joes @ hellyeahitsvegan.com (06/19)
  • Ingredients
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 1 green bell pepper, diced
    • 2 tsp chili powder
    • 1/2 tsp garlic powder
    • 1/2 tsp dry mustard
    • 1 1/4 cup TVP
    • 1 1/2 cup water
    • 3/4 cup ketchup
    • 1 Tbsp soy sauce
    • Salt and pepper to taste
    • Soft sandwich buns
  • Instructions
    • In a medium saucepan, saute pepper and onion in oil until onion is translucent
    • Stir in chili powder, garlic and mustard
    • Add TVP, water, ketchup, and soy sauce; stir well
    • Cover and bring mixture to a boil
    • Reduce heat, simmering for ~20 minutes covered
    • Remove lid and simmer for 5 minutes more, stirring frequently until most of liquid
      has evaporated
    • Season with salt and pepper to taste
    • Serve hot on toasted sandwich buns, with onion slices

• Vegan TVP Larb @ veryveganval.com (07/19)
  • This is a minced "meat" salad on a lettuce leaf

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TVP Meatloaf / Meatball

• Meatball
  • Easy Meatballs with TVP @ sarahsvegankitchen.com (07/19)
    • Ingredients
      • 1 cup textured vegetable protein
      • 7/8 cups vegetable broth
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 2 teaspoons Italian seasoning
      • 1 tablespoon vegan Worcestershire sauce, or soy sauce
      • 2 tablespoons nutritional yeast
      • 1/4 cup flour (any kind) or breadcrumbs
      • salt and pepper, to taste
    • Instructions
      • Bring veggie broth to a boil and pour over TVP
      • Cover and allow to sit for 10 minutes until completely absorbed
        (A beef-flavored broth, such as the Better than Bouillon No Beef Base, will make these
        taste more convincing.)
      • Add the remaining ingredients and combine into a thick dough that holds together
      • Depending on the type of flour you use, you may need to add extra
      • Add salt as needed, depending on whether the broth and Italian seasoning contain salt
      • Shape mixture into 1-2 inch balls
      • To bake, cook in preheated 400 deg F for 20 minutes
      • To pan-fry, heat a few tablespoons of oil in a skillet over medium heat
      • Fry meatballs for 5-8 minutes, tilting the pan to roll them around and brown

  • Homemade Meatless Meatballs @ powerhungry.com (07/19)
    • Ingredients
      • 2-1/3 cup TVP
      • 1 3/4 cups boiling water
      • 1 cup finely chopped onion
      • 2 tbsp olive oil or other neutral vegetable oil
      • 1 tbsp minced fresh garlic
      • 2 tbsp soy sauce
      • 1-1/2 tsp ground cumin
      • 1-1/4 tsp dried oregano
      • 3/4 tsp salt
      • 1/2 tsp black pepper
      • 1/2 cup packed fresh basil leaves, chopped
      • 2 eggs
    • Instructions
      • Preheat oven to 375 deg F
      • In a large bowl, combine the TVP and boiling water; let stand 10 minutes
      • Meanwhile, heat the olive oil in a large nonstick skillet set over medium-high heat
      • Add the onion and garlic; cook and stir 5 to 6 minutes until onion is translucent
      • Add the soy sauce, cumin, oregano, salt, and black pepper
      • Cook and stir 30 seconds longer
      • Place the TVP mixture, onion mixture, basil, and eggs in bowl of food processor
      • Process until mixture just begins to hold together
      • Mold into 1-inch size meatballs (a small cookie scoop works perfectly)
      • Arrange balls on a large rimmed baking sheet
      • Optional, give balls a quick spritz with olive oil cooking spray (it promotes browning)
      • Bake 15 to 20 minutes until lightly browned
      • Makes 3 dozen meatballs

• Meatloaf
  • Turkey Meatloaf Muffins @ sweet-carolines.com (07/19)
    • Ingredients
      • 1 lb ground turkey
      • 1 cup TVP
      • 2 green onions
      • 1 small red onion
      • 3 cloves garlic minced
      • 1 Tablespoon grated fresh ginger or ginger paste
      • 2 Tablespoons liquid aminos
      • 2 eggs
    • Instructions
      • Mix all ingredients together in a bowl (with your hands)
      • If meat mixture has too wet of a consistency, add a tiny bit more of your TVP
      • Spray muffin tins with olive oil and press meat mixture into muffin tins
      • Bake at 375 deg F for about 12-15 minutes or until meatloaf is cooked through

  • TVP Meatloaf Muffins @ recipes.sparkpeople.com (07/19)
    • Ingredients
      • 1 cup Bob's Red Mill TVP
      • 1/2 cup Steel Cut Oats, dry
      • 2 large Egg, fresh, whole, raw
      • 1 cup Baby Spinach, chopped
      • 1 cup Baby Portabellas, well chopped
      • 1/2 cup Red Onion, diced
      • 3 - 4 Mighty Minis Sweet Mini Peppers, diced
      • 3 cloves Garlic, minced
      • 1/2 cup Imagine Organic No-Chicken Broth
      • 1 can Red Gold Diced Hot Petite Diced Tomatoes With Green Chilie (14.5 oz )
      • 1 tbsp Worcestershire Sauce
      • 1/2 tbsp Cayenne Pepper
      • 1 tbsp Italian Seasoning
      • 1 tsp Black Pepper
      • 1 tbsp dried Parsley
      • 1/2 tbsp Chili Powder
      • 1/2 tbsp dried Sage
      • 12 tbsp Pace Picante Sauce (Mild, Medium, or Hot)
    • Instructions
      • Preheat oven to 375 deg F
      • In medium bowl, combine all ingredients except salsa for topping
      • Mix to combine and let stand 10 minutes until the liquid is absorbed
      • Mix well
      • Fill muffin cups or muffin pan wells (spray with PAM first if using the wells straight)
      • Bake 30-35 minutes
      • Spread 1 tbsp of salsa on loaf during the last 5 minutes of baking if using foil cups,
        otherwise, add salsa when serving
      • Serving Size: makes 12 individual muffins, 2 per serving

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TVP Sausage

• Homemade Soyrizo @ yupitsvegan.com (01/20)
  • Ingredients
    • 1/4 cup sundried tomatoes
    • 1 3/4 cups TVP
    • 2 cups low-sodium vegetable broth
    • 1/4 cup red wine vinegar
    • 3 tbsp tomato paste
    • 3 tbsp tamari (or low-sodium soy sauce)
    • 1/2 tbsp olive oil
    • 1/2 larger white/yellow onion, minced
    • 3 cloves garlic, minced
  • Spices
    • 1 tsp cayenne pepper (very spicy)
    • 1/4 tsp ancho chili powder (r 1/2 tsp regular chili powder)
    • 2 tsp dried thyme
    • 2 tbsp dried oregano
    • 1/2 tsp ground allspice
    • 1/4 tsp ground cloves
    • 2 tbsp smoked paprika
    • 1/2 tbsp ground black pepper
    • 1 tsp ground coriander
    • 1 1/2 tbsp ground cumin
    • 1/2 tsp ground cinnamon
  • Instructions
    • In a large bowl, add the TVP and sundried tomatoes
    • Pour boiling hot vegetable broth over the mixture; let sit for at least 10 minutes
    • Chop sundried tomatoes if needed
    • Stir in red wine vinegar, tomato paste, and tamari
    • Measure all the spices into a separate bowl
    • Heat olive oil in a large skillet over medium heat
    • Add onion and garlic; cook for about 3 minutes
    • Add the spices and stir well; cook 30-60 seconds until fragrant
    • Add entire bowl of TVP mixture into the pan and stir well
    • Cook over medium heat, stirring frequently, for about 5 minutes

• TVP Breakfast Sausage @ recipes.sparkpeople.com (01/20)
  • Ingredients
    • 1 cup Bob's Textured Vegetable Protein
    • 1 cup water
    • 1 TBSP Splenda
    • 2 eggs
    • 2 TBSP bread crumbs
    • 1/2 tsp sea salt
    • 1/4 tsp ground thyme
    • 1/4 tsp ground sage
    • 1/4 tsp ground savory
    • 1/4 tsp black pepper
  • Instructions
    • Add spices and salt to water, bring to a boil
    • Stir in TVP
    • Allow to cool
    • Beat eggs with splenda (or sweetner of choice)
    • Mix well the eggs, bread crumbs and TVP mixture
    • Spread the oil evenly in a non stick skillet
    • Heat skillet
    • Form mixture into patties (about 1/4 cup each)
    • Fry for 5 minutes over medium high heat
    • Turn patties, reduce heat to medium cook another 5 minutes with pan covered
    • I like to turn them again and let the first side cook a couple of minutes longer
      with the cover off
    • Sausgages are done when there is no "juice" when squeezed and both sides are evenly browned
    • Refrigerate or freeze leftovers
    • Makes 6 patties, acout 3 inches wide and 1/2 inch thick

• TVP Sausage Crumbles @ geniuskitchen.com (01/20)
  • Ingredients
    • 1/2 cup boiling water
    • 1/2 tsp liquid smoke, optional
    • 3 tbsp Braggs liquid aminos (or 3 tbsp soy sauce)
    • 1 tsp maple syrup
    • 1/4 tsp blackstrap molasses
    • 1/2 cup TVP
    • 2 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1/2 tsp crushed sage
    • 1/2 tsp ground fennel
    • 1/4 tsp black pepper
    • 1/8 tsp cayenne
    • Oil (for frying)
  • Instructions
    • Stir boiling water with liquid smoke (if using), soy sauce, maple syrup, and molasses
    • Meanwhile, mix TVP with dry seasonings; stir to incorporate
    • Combine wet and dry mixtures
    • Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
    • Fry mixture in oil in an uncovered frying pan on medium heat, about 5 minutes
      (or until browned), stirring occasionally

• Vegan Italian Sausage Crumbles @ pastabased.com (01/20)
  • Wet Ingredients
    • 1 cup water
    • 1/2 tsp Liquid Smoke
    • 2 tbsp soy sauce
    • 1 tbsp maple syrup
  • Dry Ingredients
    • 1 cup TVP
    • 1/4 cup nutritional yeast
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp dried sage
    • 1 tsp fennel seeds
    • 1 tsp dried thyme
    • 1/2 tsp black pepper
  • Instructions
    • Preheat oven to 450 deg F
    • Line a baking sheet with parchment paper, and set aside
    • In a medium pot, stir together the wet ingredients
    • Heat on medium until the mixture comes to a boil
    • In a separate bowl, mix the dry ingredients
    • Stir the dry ingredients into the pot, and lower the heat
    • Cover the pot, and heat on low for 5 minutes (or until the liquid has been absorbed)
    • Transfer to the baking sheet
    • Bake for 20 minutes, or until crispy

• Vegan Sausage Gluten Free Links @ thehiddenveggies.com (01/20)
  • Ingredients
    • Seasoning for Italian Sausage
      • 2 tsp Italian herbs
      • 1/2 tsp fennel
      • 1/4 tsp cayenne or red pepper flakes
      • 1/4 tsp onion powder
      • 1/4 tsp garlic powder
    • Seasoning for Breakfast Sausage
      • 1 tbsp maple syrup
      • 2 tsp poultry seasoning
      • 1/4 tsp onion powder
      • 1/4 tsp garlic powder
      • 1/8 tsp nutmeg
      • dash cayenne
    • Seasoning for Beer Brats
      • 1/4 cup beer (reduce water by 1/4 cup if using beer)
      • 1/2 tsp mustard powder
      • 1/2 tsp white pepper
      • 1/4 tsp onion powder
      • 1/8 tsp nutmeg
    • Basic Broth for all sausages
      • 1 tbsp canola oil
      • 1 cup water
      • 1 tbsp Bragg's Liquid Aminos
      • 1 tsp hickory flavored liquid smoke
    • Sausage Filling for all sausages
      • 3/4 cup TVP
      • 1/4 cup oat flour
      • 2 tbsp ground flax (other recipes have used xanthan gum)
    • Casing for all sausages
      • 4 pieces spring roll wrapper
      • 3/4 cup warm water
      • 1 tbswp Bragg's liquid aminos
      • 1 tsp liquid smoke
      • 1/2 tbsp oil (coat sausage and fry)
  • Instructions
    • Make broth, and turn heat down to low
    • Add TVP and allow it to soak up the broth
    • Add flax meal and oat flour
    • Stir until mixture becomes thick
    • Allow to cool
    • Scoop out 1/4 cup and form sausage
    • Place on tray to cool in the frig for about 15 minutes
    • Wrap in rice paper casing
    • Fry sausages on medium-low heat; cook for 7-10 minutes

• Vegan Sauage Rolls @ instragram.com (01/20)
  • Ingredients
    • 1 cup of TVP or any other vegetable protein
    • 1 1/4 cup boiling water
    • 1/2 cup peanuts or other nuts you prefer
    • 1/4 cup grated onion
    • 1 carrot (small) grated
    • 1 tsp olive oil
    • 2 tsp dried mixed herbs
    • 1/2 cup bread or rice crumbs
    • 1 Tbsp tamari sauce
    • 1/2 cup apple juice
    • Pepper to season
    • 3-4 sheets puff pastry
  • Directions
    • Preheat oven to 350 deg F
    • Put TVP in bowl and pour over boiling water
    • Let stand for few minutes
    • Blend peanuts till fine, and grate onion and carrot
    • Mix filling and place in puff pastry
    • Bake at 350 deg F for ? minutes

• Other Ideas
  • Homemade Vegan Sausages @ elephantasticvegan.com (01/20)
    • Ingredients
      • Main ingredient is vital wheat gluten
    • Instructions
      • Soften onions and garlic
      • Add all the ingredients to a food processor and pulse
      • Form the sausages
      • Roll them in parchment paper and then in aluminum foil
      • Steam to cook

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Retail Products

ALDI Earth Grown Jumbo Hot Dogs Ingredients: (04/21)
• Water, soy protein isolate, soybean oil, evaporated cane sugar,
  pea protein isolate, tapioca starch, salt, potassium chloride,
  bakers yeast extract, carrageenan, dried garlic, natural flavors
  (from vegetable sources), natural smoke flavor, xanthan gum,
  fermented rice flour, guar gum, oleoresin paprika (color)
• 100 calories, 3.5 g fat, 2 carbs, 2 grams fiber, 13 grams protein
• 1 link weighs 76 grams
• 1 link contians 48 g water = 3.2 tbsp
• 1 link contains 3.5 g soybean oil = 0.12 oz = 1/4 tbsp soybean oil
• 1 link contains 13 grams protein = 3.5 tbsp soy protein isolate
• 1 link = 3 1/4 tbsp water, 1/4 tsp oil, and 3 1/2 tbsp soy protein isolate
  (ignoring the starch, salt, etc)
• This is VERY similar to the Lightlife brand
• Fermented rice flour is used as a food preservative and flavoring agent
• Marmite is a bakers yeast extract
• Beyond Meat Beyond Sausage Hot Italian Ingredients:
  • Water, Pea Protein, Refined Coconut Oil, Sunflower Oil,
    Natural Flavor, Contains 2% or less of Rice Protein, Faba Bean Protein,
    Potato Starch, Salt, Fruit Juice (For Color), Vegetable Juice (For Color),
    Apple Fiber, Methylcellulose, Citrus Extract (To Protect Quality),
    Calcium Alginate Casing

• Impossible Meat Ingredients:
  • Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil,
    Natural Flavors, 2% Or Less Of: Potato Protein, Methylcellulose,
    Yeast Extract, Cultured Dextrose, Food Starch Modified,
    Soy Leghemoglobin, Salt, Mixed Tocopherols (Antioxidant),
    Soy Protein Isolate, Vitamins and Minerals (Zinc Gluconate,
    Thiamine Hydrochloride (Vitamin B1), Niacin, Pyridoxine Hydrochloride
    (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12).

• Lightlife Vegan Smart Dogs Ingredients:
  • Water, Soy Protein Isolate, Soybean Oil, Evaporated Cane Sugar,
    Pea Protein Isolate, Tapioca Starch, Salt, Potassium Chloride,
    Yeast Extract, Carrageenan, Dehydrated Garlic, Natural Flavor,
    Natural Smoke Flavor, Xanthan Gum, Fermented Rice Flour, Guar Gum,
    Oleoresin Paprika (Color), Vital Wheat Gluten
  • 50 calories, 1 carb, 1 gram fiber, 7 grams protein
  • Walmart: $2.97 (package of 8 dogs)

• World's First Realistic Vegan Hot Dog @ theguardian.com (04/21)
  • Moving Mountains
  • Water, vegetable (carrot, onion), vegetable oil (coconut oil),
    sunflower seeds (10%), carrageenan (red seaweed extract),
    methyl cellulose, dietary fibre (konjac root), salt,
    natural flavouring, spice extract, dextrose monohydrate, spices,
    lactic acid, yeast extract, colour (iron oxide), smoke.
  • 100 g: 128 cals, 9 grams fat, 2.5 carbs, 0.5 g fiber, 7 g protein

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Seasoning

• Chinese Spices
  • 5 Spice Powder
    • Blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns
    • Some recipes also contain ginger, nutmeg, and licorice

• Indian Spices
  • Garam masala
    • Contains black and white peppercorns, cloves, cinnamon or cassia bark, mace,
      black and green cardamom pods, curry leaf, cumin, and coriander

• Mushroom Powder
  • Magic Mushroom Powder @ nomnompaleo.com (07/19)
    • Ingredients
      • 1 ounce dried porcini mushrooms
      • 2/3 cup salt
      • 1 tbsp red pepper flakes
      • 2 tsp dried thyme
      • 1 tsp black pepper, ground
    • Instructions
      • Pulse the dried mushrooms in a spice grinder until finely ground
      • Transfer mushroom powder to a bowl
      • Add the remaining ingredients
      • Mix thoroughly

  • Mushroom Seasoning @ amazon.com (07/19)
    • Mushroom powder, salt, mushroom extract, vitamin B, calcium
    • Perfect for soups, veggies, broth, stir fry
    • Can replace MSG
    • Adds umami flavor

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Shopping

• Sources for Black Soy Beans
  • Eden Black Soy Beans @ netrition.com ($2.59) (04/21)

• Sources for Soy Flour
  • Bob's Red Mill 100% Whole Ground Soy Flour @ vitacost.com (07/19)
    • Freshly ground from raw soybeans (full fat?)
    • 1/4 cup (28 grams) has 120 calories, 5 carbs, 6 grams fat, 3 grams fiber, and 10 grams protein
    • 100 grams has 428 calories

  • NOW Soy Protein Isolate @ swansonvitamins.com (2 lbs; $16.45) (09/19)
    • Serving: 1/3 cup (approximately 24 grams)
    • 90 calories, 0.5 g fat, <1 carb, <1 g fiber, 20 grams protein

  • Pure Organics Defatted Soy Flour @ amazon.com (1 lb; $10.50) (07/19)
    • Whole ground defatted soy beans (soy flour)
    • 100 grams: 290 calories, 14 carbs, 2 grams fat, 18 grams fiber, and 51 grams protein
    • Grown in the US, and packaged in the US
    • 100 grams of soy flour = 1.19 cups by volume
    • So 1/4 cup has about 60 calories
    • "I like to mix this with protein powders to bake with ..."
    • Some recipes can substitute 1:1 for white flour, with the addition of a little xanthan gum

• Sources for Soy Protein Isolate
  • NOW Soy Protein Isolate @ swansonvitamins.com (2 lbs; $16.45) (09/19)
    • Serving: 1/3 cup (approximately 24 grams)
    • 90 calories, 0.5 g fat, <1 carb, <1 g fiber, 20 grams protein

• Sources for TVP
  • Bob's Red Mill
    • Bob's Red Mill TVP @ netrition.com (10 oz; $2.99) (06/19)
    • Bob's Red Mill TVP @ swansonvitamins.com (10 oz; $2.70) (06/19)
    • Bob's Red Mill TVP @ vitacost.com (10 oz; $2.58) (06/19)

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Steamer

• Bamboo Steamer
  • Bamboo Steamer Demo @ youtube.com (07/19)

  • Bamboo Steamers @ youtube.com (07/19)
    • Soak your bamboo baskets
    • Use a banana leaf or parchment paper in your steamer basket
    • You can use cabbage as a liner
    • Add salt to water; add a little tea to the water

• How to Steam without a Steamer Basket
  • How to Steam Food without a Steamer (Mad Genius Tip) @ youtube.com (07/19)
    • You need aluminum foil, a deep skillet, and a heat-proof plate
    • Make 3 balls of aluminum foil
    • Place balls in the skillet (in a triangle)
    • Place seasoned food on a plate
    • Place the plate on top of the balls
    • Add about 1 inch of water to the skillet
    • Put lid on top
    • Boil the water, and then lower the heat a little

  • How to Steam without a Bamboo Steamer @ youtube.com (07/19)
    • A glass lid or metal lid will collect condensation and drip on your food
    • Lay a base of grease-proof paper in the basket (with the food on top)
    • Don't let your food touch the sides of the container
    • Wrap the glass/metal lid with a clean cloth (cloth cover the underside of the lid)
    • Use a large stew pot
      • Pour water into the large stew pot
      • Place a bowl into the water (to act as a base)
      • Place a plate on top of the bowl
      • Place a piece of grease-proof paper on the plate
      • Place your food on the grease-proof paper
      • Wrap the lid in a clean cloth
      • Place the lid on the large stew pot

• Microwave Steamer Case
  • Lekue Large Deep Steam Case with Tray @ lekueusa.com ($33.00; see BB&B) (07/19)

  • Lekue Medium Deep Steam Case with Tray @ lekueusa.com (22.00) (07/19)

• Steamer Basket
  • Avokado's Silicone Steamer Basket @ amazon.com ($14.95) (07/19)

  • Joseph Joseph Lotus Steamer Basket, Green @ amazon.com ($9.99) (07/19)

  • OXO Good Grips Silicone Steamer, Green @ amazon.com ($11.24) (07/19)
    • OXO Good Grips Silicone Steamer, Green @ target.com (07/19)

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Thickeners & Binders

• Thickeners
  • EverCrisp Breader & Batter Boost @ modernistpantry.com (04/21)
    • Wheat dextrin

  • Faba Bean Protein Concentrate @ modernistpantry.com (04/21)
    • Acts like gluten or egg

  • Kappa Carrageenan @ modernistpantry.com (50 g; $8.99) (04/21)
    • It is used as a suspending and emulsifying stablizer, thickener,
      binder and gelling agent.
    • It is used in meat and vegan cheese
    • Forms clear, non-elastic gels (clear brittle gel like gelatin)
    • Heat to hydrate (at least 185 deg; just below boiling)
    • Mix it in a blender
    • Won't gel in acidic solution (less than pH 4.0)

  • Methycelulose High Viscosity @ modernistpantry.com (50 g; $7.99) (04/21)
    • High Viscosity Methycellulose E461
    • Essential for our plant-based ground meat recipe
    • Cold/hot soluble, thermoreversible gel
    • This is used to make the "fat" in plant-based meat
    • Methycellulose Usage Chart @ blog.modernistpantry.com (04/21)

  • Burger Binder @ modernistpantry.com (8 oz; $17.99) (04/21)
    • Superior gelling properties compared to other types of methycellulose
    • Creates a juicy "bite" with hot products
    • Secret of Burger Binder @ blog.modernistpantry.com (04/21)
    • Plant-based Sausage: A Better Binder (WTF Ep 187) @ youtube.com (04/21)
      • You can freeze the sausage a little bit before inserting skewer
      • 2% sodium alginate for coating
      • Water and calcium chloride (for 10 minutes)
      • Rinse in plain water
      • Dry the sausage on a non-stick sheet without heat
      • You can freeze the sausage

  • Perfected Sodium Alginate @ modernistpantry.com (50 g; $9.99) (04/21)
    • Used to make a casing for plant sausages

• Recipes
  • Plant-Based Ball Park Hot Dogs @ blog.modernistpantry.com (makes 6 links) (04/21)
    • Marbling Fat
      • 100g (1/4 cup 3 tbsp) Water
      • 2g (1 tsp) Methylcellulose HV
      • 300g (1 1/4 cup 2 tbsp) Druids Grove Organic Coconut Oil, Melted
    • Plant-Based Hot Dog
      • 60g (1/2 cup) Faba Bean Protein
      • 2g (1/2 tsp) Beet Powder
      • 5g (1 tbsp 1 tsp) Nutritional Yeast Flakes
      • 1.5g (1/2 tsp) Lactic Acid
      • 10g (2 tsp) Salt
      • 0.5g (1/8 tsp) White Pepper
      • 0.5g (1/8 tsp) Marjoram, Ground
      • 0.75g (1/4 tsp) Mace
      • 0.75g (1/4 tsp) MSG
      • 2.5g (1 Tbsp) Ground Mustard
      • 300g (10 oz) Water (for hydrated Burger Binder)
      • 9g (2 3/4 Tbsp) Plant-Based Burger Binder
      • 4 Drops Liquid Smoke
      • 200g (3/4 cup) Marbling Fat, Cold But Not Frozen

  • Plant-Based Ground Beef @ blog.modernistpantry.com (WTF Ep 179) (04/21)
    • Ingredients
      • TVP gives meatly chew
      • Faba bean protein concentrate (not faba bean flour); its very sticky
      • HV Methycellulose
      • Beet powder (lower in sugar)
      • Cocoa powder (bitter to counteract the beet powder)
      • Procini powder
      • Thyme, white pepper, garlic powder, onion powder
      • Nutritional yeast flakes, white vinegar powder
      • Water, amino acids, liquid smoke
      • Marbling fat: water, coconut oil, and HV methycellulose
    • Cooking
      • About 1 1/2 minutes per side for a burger
      • Raw mixture will last about a week in the frig
      • Raw mixture can stay over a month in the freezer

  • Plant-Based Meat (Burger) (makes 4 4-oz patties)
    • Comments
      • Methylcellulose is a great binder, but it didn't add anything "meaty",
        and it crumbled immediately after cooking
      • Two flours had promise: pea protein and faba bean protein
      • Pea protein absorbed the water, but was slightly gritty
      • Faba bean protein was glossy and sticky, but had an off taste
      • Beet powder provided the color, but it was too sweet
      • Added cocoa powder to balance the "sweetness" of the beet powder
      • They used Sunfood organic beet powder
      • You can use a water-soluble iron supplement (ferrous sulphate);
        crush the pills, mix with a little water, and add a few drops -- tastes like "meat"
    • Ingredients
      • 100g (1 cup) Druids Grove Textured Vegetable Protein
      • 3g (3/4 tsp) Beet Powder
      • 2g (1 tsp) Cocoa Powder
      • 0.9g (1/8 tsp) Garlic Powder
      • 0.8g (1/8 tsp) Onion Powder
      • 0.4g (1/4 tsp) Ground Thyme
      • 6g (1 tbsp 1 1/2 tsp) Druids Grove Nutritional Yeast Flakes
      • 1g (1/4 tsp) White Pepper
      • 2g (1 1/4 tsp) Porcini Powder
      • 30g (1/4 cup) Druids Grove Faba Bean Protein
      • 6g (1 tbsp 1 tsp) Methylcellulose HV
      • 8g (1 tbsp 1 tsp) Malt Vinegar Powder
      • 240g (1 cup) Water
      • 15g (1 tbsp) Braggs Amino Acids
      • 1.2g (1/4 tsp) Liquid Smoke
      • Marbling Fat (enough for 4 lbs of burgers)
        • 100g (1/4 cup 3 tbsp) Water
        • 2g (1 tsp) Methylcellulose HV
        • 300g (1 1/4 cup 2 tbsp) Druids Grove Organic Coconut

  • Plant-Based Meatballs @ blog.modernistpantry.com (04/21)

  • Plant-Based Meatloaf @ blog.modernistpantry.com (04/21)

  • Plant Based Sausages @ blog.moderistpantry.com (04/21)
    • Plant-based Sausage: A Better Binder (WTF Ep 187) @ youtube.com (04/21)
    • 1 Recipe Plant Based Meat
    • 400g (14 oz) Water
    • 12g (3 1/2 Tbsp) Plant-Based Burger Binder
    • 1 Recipe Spice Mixture (see below)
      • Hot Italian Sausage Spice Mix:
        • 7g (1 1/2 tsp) Salt
        • 1.5g (1/4 tsp) Sugar
        • 2g (1 tsp) Fennel Seeds
        • 0.5g (1/4 tsp) Ground Fennel
        • 1g (1/2 tsp) Ground Black Pepper
        • 3.5g (1 Tbsp) Paprika
        • 2g (1 1/4 tsp) Red Pepper Flakes
        • 5g (1 1/2 tsp) Dried Garlic
      • Breakfast Sausage Spice Mix:
        • 7g (1 1/2 tsp) Salt
        • 2g (2 tsp) Dried Sage
        • 2g (1 tsp) Ground Black Pepper
        • 0.5g (1/4 tsp) Ground Marjoram
        • 15g (1 Tbsp) Brown Sugar
        • 1 Pinch Cayenne
        • 1 Pinch Ground Cloves
      • Broccoli Rabe Sausage Spice Mix:
        • 10g (2 tsp) Salt
        • 45g (1/2 cup) Broccoli Rabe, Finely Chopped
        • 2g (1 tsp) Fennel Seeds
        • 0.5g (1/4 tsp) Ground Fennel
        • 1g (1/2 tsp) Ground Black Pepper
        • 30g (2 Tbsp) Dried Garlic
    • Casing:
      • Distilled Water 4000g (1 gallon) (for calcium bath)
      • Distilled Water 1000g (1 quart) (for sodium alginate bath)
      • 20g (2 1/2 tbsp) Perfected Sodium Alginate
      • 40g (4 tbsp) Calcium Chloride

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Tools

• Casings
  • LEM Products Edible Collagen Casing @ amazon.com (21 mm; $11.99) (04/21)
  • LEM Products 26 mm Plastic Hot Dog Casing @ lemproducts.com ($5.99) (04/21)

• Sausage Stuffer
  • LiebHome Sausage Stuffer @ amazon.com ($12.95) (04/21)

• Silicone Sausage Molds
  • Blest Large and Mini Silicone Sausage Molds @ amazon.com ($25.99) (04/11)
  • Blest Sausage Mold Set @ amazon.com ($19.99) (04/21)
  • Blest Mini Sausage Mold Set @ amazon.com ($19.99) (04/21)
  • Sausage Pricker @ amazon.com ($5.97) (04/21)

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on July 6, 2022

URL: http://www.bonniehill.net/pages/veganmeats.html