Good "meat" recipes?

Question

Hey guys, I teach people to transition from a Standard American Diet to a more plant-based, body friendly diet. I have people who want recipes for making these "fake meats" themselves. I have some good recipes, but I need some good recipes for deli slices, especially. Turkey, chicken, ham, etc. Any good recipes out there?

There are some really good choices from the stores, but how do we get close to that at home?

Melanie

Answer 1

Queleguin

Answer 2

give them real meat and say its fake. they'll love it!

Answer 3

Tofurky... a tofu turkey substitute, usually found at the holidays, I havn't tried it yet but my veggi loving friends say its pretty good.

Answer 4

try lookin in cook books or cook websites

xx

Answer 5

you said meat!

Answer 6

Seitan has become my new favorite meat sub. There's a restaurant near my house that makes a great "pulled pork" seitan sandwhich. DELISH!

I've been using this website a lot: http://www.theppk.com/ and the veg and the pickiest non-veg people in my life all love what I've made.

If you find anymore... please pass them on! You can never have enough ideas.  

Answer 7

Just like Chicken  Strips

Ingredients (use vegan versions):

    1 12-oz. water packed silken-style soft tofu

    1 cup flour or bread crumbs for coating

    garlic powder

    salt until you worry about your health

    pepper, paprika, parsley, dash of vegan sugar (1/2 Tsp)

    1/4 teaspoon turmeric for beautiful color (yellowish), optional (turmeric won't show until cooked)

Directions:

This recipe is courtesy of a wonderful accident! I froze the soft silken tofu, when it defrosted all the water just oozed out, I kept squeezing (cause it was kinda fun) and the resulting flattened Square looked like something I could tear into strips. I thought the silken soft tofu wouldn't work for me*t substitutes, but this is why it is so good! I don't want to be running off at the mouth but this recipe is more technique than ingredients.

1) Freeze and defrost Tofu

2) Drain water and then! Smash the h**l out of it. Place between two cutting boards or what ever you have with a towel to soak up the water until its about 1/2 in. (2-3 cm.) thick. Really smoosh it! all the water out!

3) So, just mix all the spices with the flour, CAREFULLY take the tofu apart where it naturally is too thin to hold together, its like strips.

4) In my chicken eating days I learned the trick to Breading anything is for it (the protein matter) to be as cold as possible! before you roll it in flour.

5) Roll cold tofu in flour and spice mixture then!(important!) let it sit (On a plate) and molecularly bond with the flour for 15 min.- hour.

Bbake it @ 350 degrees F for 1 hour, turning a couple times carefully.

More:

http://vegweb.com/index.php?board=556.0

Boca, Morningstar, Amy's, Tofurky, Gardenburger, Lightlife, Yves all good products should be found in most stores.

Answer 8

You should check out the book Skinny *itch in the Kitchen.  It's excellent with wonderfl recipes and they are all plant-based with a lot of emphasis on soy-cheese and soy meats and even soy ice cream!

Answer 9

I make my own seitan from recipes in "La Dolce Vegan" by Sarah Kramer.  She has several simmering broths to flavor the seitan.  Get the Vital Wheat Gluten from Arrowhead Mills to make the dough.  And remember not to use it the day you make it; I've discovered it works best when I let it sit a day.

Some books might have a section on making your own tempeh, but I've never tried it.  And I've also never tried making my own tofu either.

There's a website called the Vegetarian Loaf Studio where you pick the ingredients for veggie loaves.

But it may be best to buy the stuff, as it's very difficult to make at home, especially when you're inexperienced in vegan cooking.