Almost Meaty Recipes

This week I was at a friend’s house during lunch time. While making some PB&J, I reached into her pantry and saw some BEEF JERKY. I picked up the package, almost opened it and ate it. Weird. It was like a subconscious movement, like sleepwalking or something. I didn’t eat the jerky, but that inspired me to make some Meaty tasting recipes this week. That and the fact that my hubby said everything is starting to taste like plants (well dear, that is the majority of our diet…..) Both recipes were a bit time consuming, but deliciously well worth it. Oh and the not-beef stew uses a little oil and white flour, oops!

Seitan Italian Sausauges with Onions

This recipe is super similar to my seitan almond neat loaf, with a few variations to make it more sausage like…

1 C. vital wheat gluten
about 1/2 C. almond meal (I used the leftover almond meal I had strained from my homemade almond milk, see Amanda’s recipe here), you could also just process 1/2 c. raw almonds really finely then omit the almond butter below.
2 T. nutritional yeast
1 t. smoked paprika
1/2 t. pepper
1 C. almond milk
2 T. ground flax seeds
2 T. soy sauce
1 t. Dijon mustard
1 t. vegan Worcestershire
1 T. almond butter
1 t. liquid smoke
1 t. garlic salt
1 t. dried thyme
1 t. dried oregano
1 t. italian seasonings
1 t. parsley
1 t. onion powder
1 t. fennel seeds
1-3 t. red chili flakes depending on how hot you like it
couple dashes of hot sauce
Combine the all of the ingredients in the food processor using a dough hook. Process until smooth and all ingredients are well mixed. Divide mixture into 6 even pieces and roll into sausages. Wrap each individual sausage in aluminum foil and steam in a steamer basket for 30 minutes. Remove from foil.
Add 1 sliced onion and sausages to a nonstick skillet sprayed with a little Pam. Cook and turn with tongs until browned all over. I served these sausages with oven fries, a big green salad and corn on the cob.

Vegan Not-Beef Stew

2 C. TVP chunks (about 1/2 inch pieces) soaked in boiled water for 30 minutes, and drained

1/4 C. unbleached flour

1 t. garlic powder

1 t. dried oregano

1 t. dried thyme

1/2 t. ground pepper

1 t. kosher salt

1 T. canola oil

Heat the canola oil in large saucepan or dutch oven, combine all ingredients above and brown the TVP chunks on all sides until nicely golden and crispy. Set TVP Chunks aside.

Add to saucepan with another 1 T. Canola oil

1 diced onion

4 diced carrots

3 russet potatoes or big red potatoes, diced with skins on

1/2 t. ground pepper

1 t. kosher salt

1 t. dried oregano

1 t. dried thyme

1 t. garlic powder

couple dashes hot sauce.

Cook over medium heat until everything is really nice and browned, stirring and scraping up browned bits on bottom as you go.

Add:

8 C. water combined with 2 T. better than buillion’s vegetable base

1/3 C. tomato paste

4 T. soy sauce

4 T. vegan worchestershire

2 T. turbinado sugar or pure maple syrup

Cooked and seasoned TVP chunks (above)

Simmer over medium-low heat for 30 minutes until veggies are fork tender

Add:

1 C. cashew cream (from 1/2 C. soaked cashews and 1 C. filtered water blended until thick)

2 C. frozen baby peas.

Serve. Even meatier and better the 2nd day! This was my first experience with TVP. I was pleasantly surprised but I want to try this recipe next time without the TVP and use cooked lentils in the first step instead for variety.

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4 thoughts on “Almost Meaty Recipes

  1. Oh, and I’m pretty sure I can’t wait to try the italian sausage. Do you think it would hold up in spaghetti sauce because that can make a spaghetti sauce so much more edible than more veggies.

    • I am positive it will hold up nicely in spaghetti sauce! Just fry it up like in the photo, then cut into rounds and fry again before putting it in the sauce so the texture is nice and firm. I think I forgot to put the fennel seeds I put in there on the post. I will check and edit it. Oh and use enough garlic salt. Ours could have used a little more to be more authentic! So good!

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