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    You are in: Home / Cookbooks / Make Your Own "Meat"
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    79 recipes in

    Make Your Own "Meat"

    Chicken salad, tuna salad, chopped liver, parmesan cutlets, moussaka, taco salad, sloppy joes, hot Italian sausage, tacos, burritoes, haggis, fish & chips, crabcakes, meatballs, picatta, sushi, clam chowder, fishsticks, cacciatore, breakfast sausage patties, a wide assortment of "meat"loafs and burgers and more... ALL WITHOUT MEAT! Who woulda thunk?
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    No crab in this! Makes a nice dip or spread for crackers, without any seafood in it!

    Recipe #132995

    How to make Gluten or Seitan. It is a handy substitute for meat and tastes very good when properly prepared. From Orinsh's Eat More, Weigh Less. Recipe by Victor Karpenko originally.

    Recipe #123024

    I got this recipe from Veggie Life Magazine and it is great. If you use molasses in this recipe, use 2/3 cup coffee and add 1/3 cup water. chipotle chiles are smoked jalapeno peppers, available dried or canned (often these are in adobo sauce). You can find this at Wal*mart or at Mexican markets.

    Recipe #112444

    This is one of the tastiest meatless recipes I have tasted and full of protein. I got this receipe from my sister in B.C.. If you don't want to make the topping, Barbeque sauce works excellently.

    Recipe #99336

    Don't tell them it's good for them, as well as low fat! Fast and yummy!

    Recipe #23997

    2 Reviews |  By rsarahl

    This recipe came together by accident to curb a pregnancy craving, but it's fast become a favorite. The cutlets/patties freeze well and make a quick lunch when you're on the go. You can use TSP(textured soy protein) or TVP(textured vegetable protein), which can be found at some progressive supermarkets and at most health food stores.

    Recipe #34597

    2 Reviews |  By Mercy

    Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.

    Recipe #110787

    For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

    Recipe #86071

    This was served at a nutritional class I attended and I really enjoyed it!

    Recipe #60230

    In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home!

    Recipe #58849

    High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

    Recipe #33921

    This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

    Recipe #37833

    4 Reviews |  By Bergy

    This lentil sauce is for the "after ski, sledding" type of cold winter day where you want some comfort "stick to the ribs" kind of meal. Serve with a light green salad and Ho Boy, Do ahead and warm up just before serving

    Recipe #16857

    3 Reviews |  By Dancer^

    This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas. "

    Recipe #73993

    Posted in response to a request, this is a versatile recipe. You may change the herbs to what your mother used in her meatloaf! Enjoy!

    Recipe #58852

    13 Reviews |  By winkki

    My children actually *beg* for these, and even my vegan-suspicious parents and sister had to admit they liked them. The original recipe is from the "Lean, Lucious, & Meatless" cookbook. I usually omit the cayenne and paprika and decrease the onion (I'm the only onion-lover in the house) and add ground flax and occasionally wheat germ, whatever. We eat it in pitas, on bread, with cheese, BBQ sauce, ketchup or tahini. I even stir-fry/scrambled it once when it didn't get sticky enough to make patties and served it over rice and they wolfed it down that way. We eat it quite a bit, especially during Lent. :o) Do make sure to cook it slowly enough to get really sticky or it will be very hard to keep the patties together when you flip them. It will keep several days in the fridge, chilling until you need it (prep time does not include chilling; not completely necessary in my experience, but helpful). The patties reheat well, too.

    Recipe #78029

    This vegan loaf is a great dish to prepare for the vegetarians at your holiday dinners!

    Recipe #106763

    I got this vegetarian recipe from I haven't tried it yet,but I thought some people might be interested in trying this healthy dish.

    Recipe #97572

    Recipe #2740

    4 Reviews |  By hlkljgk

    My friend made this last night and we were all very impressed at the flavor and texture it had. We finished it up this evening-reaheats nicely. mmmmm... enjoy!

    Recipe #51628

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