Anyone Know Any Mock Meat Recipes?!

Here's a recipe for Mock Meatloaf:

1/2 C onion
1 T olive oil
1 1/2 C textured vegetable protein granules
1 t Basil
1/2 t garlic powder
1/2 t Oregano
1/4 C fresh parsley, chopped
1/4 t Salt
1 C bread crumbs
1 1/2 C boiling water
1/4 C tomato sauce

Chop the onion and saute it in the olive oil until soft. Combine with all the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.


It's so yummy with ketchup on top! Serve with mashed potatoes and peas for a comfort meal dream.

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Buddhist Mock Roast "Chicken" and Loose "Chicken Meat"

Ingredients (use vegan versions):

Mock Chicken with Crispy Skin
12 cups water
3/4 cups soy sauce
1/4 cup toasted sesame oil (must be toasted, it will be a dark colour)
1/4 cup sugar
4 teaspoons salt
vegan stock powder or 2 stock cubes (not essential to be honest but doesn't hurt either)
2 packs dried bean curd sheets
1 pack oiled bean curd sheets

Coating
peanut oil, to taste
toasted sesame oil, to taste
sprinkle turmeric, to taste
pinch salt

Directions:

If you fancy 'chicken' but don't have the time or courage to attempt the full recipe here you can use the 'chicken meat' right from the end of part one of the recipe.

Part One: Making the 'Chicken Meat’

1. In a stockpot, mix together water, soy sauce, toasted sesame oil, sugar, salt and stock powder. Simmer until the sugar has dissolved.

2. Break the dried bean curd sheets whilst still in the unopened plastic (no mess this way), I usually snap it 3 ways width wise and 4 ways length wise, so you end up with little squares, cut open the bags and pour the dried bean curd pieces into the liquid. Mix it in and then allow it to simmer for a good half hour with a lid on, this is important as this step makes it nice and digestible. Turn off heat and allow the pot to sit until the contents are cool enough to handle.

Part Two: Turning It Into a Roast ‘Chicken” with Crispy Skin

3. Open up your oiled bean curd sheets and separate them carefully as they are prone to tearing and you want these whole. Spread one piece out on a clean dry draining board, with your hand grab a good sized handful of the boiled mixture and place it near the bottom of the oiled skin, rolling it up and then forming an envelope closure at the end. Repeat this until the mixture is used up.

4. Carefully place your packages into a steamer and steam for an hour. Then allow to cool (this helps them firm up nicely) BEFORE either transferring to an oiled baking dish.

5. Mix together coating ingredients. Coat both sides of 'chicken' parcels and then roast in a 400 degree F oven for 45 minutes, turning as necessary to avoid burning. Alternatively, you can deep or shallow fry them for crispy 'chicken' skin. Enjoy and please share this simplified recipe around.

Use in stir-fry, casseroles, salads, etc.

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Ok here are some links to help with identification of the products you need:

Dried Curd: It is very, very brittle and crispy. You will most likely not get it home in one piece, but that doesn't matter as you will be smashing it up anyways. (You can also buy dried bean curd sticks which can be snapped and used in part one if you are just wanting pieces, although they are a lot firmer than the sheets, take longer to cook, and the chicken texture isn't there as well as with the mock chicken recipe.)


Oiled Bean Curd: This is the skin of your ‘chicken’. It looks like dried curd, but it is flexible and oily looking.


Toasted Sesame Oil: make sure the oil is dark like this, if it is clear or pale then it is not toasted and will have no flavor, it is the toasted sesame oil that gives the chicken flavor.


The thing I hear time and again from people who are inexperienced with bean curd in all its guises, including tofu, is that it is bland. And the answer I give every time is this: bean curd is a blank canvas that you must paint. It takes on the flavors that you provide it with and experience has brought forth many beautiful tasty meals from this blank canvas. You bring it to life.

Source of recipe: Ok, this is the simple way to make this, I found the original way was far more complicated but yielded exactly the same results and so came up with this far easier version.

Makes: 6 to 8 big chicken portions or a huge bowl of loose "meat", Preparation time: 45 minutes, Cooking time: 3 hours total

But WAIT, there's more . . .

http://planetgreen.discovery.com/food-he…

http://planetgreen.discovery.com/food-he…

http://www.globalrhythm.net/food/asianmo…

Google.

Vegan Jambalaya Rice
Buy a box of Zatarain's jambalaya rice.
Buy a can of Worthington Linketts(vegan hotdogs). You can find Worthington Linketts at a health food store or whole food store. You can also buy a 96 oz can of Linketts on Amazon.com for a lot cheaper than if you buy the 20 oz cans.

-Fry the Linketts in corn oil or vegetable oil.
-Cook Jambalaya rice as directed on box.
-Slice the Linketts.
-Stir linketts into rice and enjoy.

Quorn, cauldron foods and Linda McCartney are all wonderful mock meats that I couldn't survive without.

Sirloin