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    You are in: Home / Cookbooks / vegi meat subs
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    vegi meat subs

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    I adapted this recipe from a chicken recipe in an Indian cookbook. It's very flavorful and just the right amount of spice for my taste- but you can always make it spicier. It's my new favorite way to get protein!

    Recipe #341407

    from Vegan Planet. Make a bunch and freeze; it will stay good in the fridge for up to 5 days.

    Recipe #338914

    This fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.

    Recipe #241068

    I love meat, but often can't afford it, especially with the economy taking a nose-dive and food generally being so expensive. So. When the end of the month draws near, and food stocks in the cupboard run low, here is a quick fix to help bulk out your cupboard. I have added specific ingredients, but remember that this is an emergency stash using recipe; substitute where ever you need to. The recipe that follows is for a chicken-like meat substitute, but can be altered to suit your tastes. The following recipe makes approximately 12 "meat" patties, or enough to fill a generous meat portion of 2-3 meals for 2 people. Prep time includes soaking beans.

    Recipe #330561

    I've found that the flavor of chorizo is mostly in the seasoning. Using an assortment of strong seasonings creates that intense flavor, and the long cooking provides the chewy texture. You need a decent food processor for this recipe. This recipe is from The Complete Vegan cookbook, one of my favorite resources.

    Recipe #330599

    3 Reviews |  By Joysain

    I love this recipe because now I can make and freeze these crumbles and never have to read the labels again to see if there is something in it that I can't eat. It is flexible and can be spiced for any type of dish that you would make using a hamburger substitute. Egg could be added to make patties. Sprinkled on salad is wonderful. Enjoy!

    Recipe #303324

    Found this recipe, and it looks good. Have not tried it out yet, but hope to soon.

    Recipe #142876

    A vegetarian alternative to many types of Spanish pork sausage. Can be used for patties or links.

    Recipe #26097

    The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.

    Recipe #149322

    3 Reviews |  By Haleth

    This seitan is very lightly breaded and fried, so it tastes crispy and delicious without having too much fat. The herbs are key, and really add to the flavor. I used store-bought seitan and broke it into chunks, but you could make your own and cut it however you like. I think it would be excellent with cutlets.

    Recipe #297129

    i invented this recipe several years ago when i was involved in music promotion in the area, and we had bands coming through and staying at our house at least once a week! lots were vegetarian, and even more were not from the south, so i wanted to give them something satisfying, and a taste of my home. but i needed to keep the meat eaters happy too. this was the result. whenever i make this now, my roommates call their friends, and people just "happen" to drop by, just in time for dinner! there are many secrets to this recipe, but one of which is the specific meat substitute used... it's awesome! all of these measurements are approximate.

    Recipe #211091

    A very tasty, and tender seitan is produced. You can change the taste by the changing or adding different spices. eg. adding traditional chicken herbs like sage, poultry seasoning will produce a mock chicken. Found this recipe on-line.

    Recipe #288263

    Veganized, but with authentic flavor! Serve in arabic pita bread (or tortilla) with e.g. salad, tomatoes, onion, sambal oelek and vegan tzatziki. The seitan strips are also great for pizzas and salads...

    Recipe #238850

    I found this on vegweb. Wonderful!! May I suggest you cut them thin and eat them like jerky. If you search the internet you will find the vegan beef broth, I found bouillon cubes.

    Recipe #268227

    If you ever had homemade fresh yuba in Japan you know what a delicacy this is. Well, you can make this yourself! You can make yuba either by soaking soy beans or buying soy milk. I don’t buy soy milk and instead purchase soy beans online from a farmer in Midwest. Plan on spending some time making yuba. You can skip 1-4 in directions if you are using store bought soy milk for making yuba (don't use sweetened soy milk). Serving size is a guess depending on it's purpose.

    Recipe #264732

    I made these up the other morning when I had nothing to take to work for lunch. While not vegetarian, I like to eat veggie at lunch time because one portion of meat a day seems to suit me fine, but these would equally make a good side dish to virtually any main meal. These are nice and simple to make and really you could vary them up with your favourite ingredients. These are mine...

    Recipe #240448

    07/07/07:This recipe is an old Arabic main dish for meatless meatballs. Nowadays, we call this vegan. It is something that I grew up with and just adore. My vegan friends are happy to have such a tasty dish. Served with a fresh salad (if you can top that salad with fresh peppermint, all the better) and a vinegar and olive oil dressing, you will know that you are eating right! 01/06/09: Made this for the church potluck using the juice of only two lemons and using a 6 oz. can of tomato paste. I believe that the flavor was much better. Taste your sauce as you season it! My apologies to Syrinx.

    Recipe #239679

    This is a highly seasoned Broth to cook your setian in. It is Ken Charney's recipe and he uses it with his basic dough recipe which is posted to Zaar. Search his name. You can use with other raw doughs also. It is going to remind you of Chicken broth/soup. This will do one batch of his dough

    Recipe #228373

    For recipes calling for Dark meat. Ken Chaney again. He uses this with his basic dough recipe which is here on Zaar. The flavors are going to be rich, savory and a bit of smoke.

    Recipe #228375

    From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.

    Recipe #169090

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