How To Make A Vegan Meat Patty From Scratch At Home – Downright stunning, these recipes will teach you how to replace meat in all of your dishes. Discover seitan, tofu, soy proteins, or even legumes, so many substitutes just as mouth-watering as real meat to change everything yet without changing the yumminess!
How To Make Vegan Plant-Based Meat Ribs That Taste Real Good With Seitan
- Difficulty: Intermediate
- Preparation Time: 1 h 45
Ingredients
1st For The Ribs:
- 130 g seitan (also called gluten flour)
- 80 g chickpea flour
- 2 tbsp malted yeast
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp liquid smoke (optional, but adds a really nice kick)
- 2 tbsp soy sauce
- 1 miso cube
- 1 tbsp oregano
- 190 ml of water
For the marinade:
- 50 g ketchup
- 1 tbsp mustard
- 3 tbsp soy sauce
- 2 tbsp liquid smoke
- 1 tbsp oregano
- 1 tsp paprika
- 50 g teriyaki sauce
- 50 g barbecue sauce
Special ingredient:
- 6 pairs of wooden kebab skewers (unpainted, unvarnished, using each pair as to form one rip bone)
Preparation
- Preheat the oven to 180 ° C.
- In a bowl, combine all the ribs ingredients well, just don’t add the water until mixing them pretty well.
- Now, add the water and mix to form a doughy ball.
- Spread with your palm form and a rectangle 1.5 cm thick.
- Sear on both sides using vegan butter or olive oil for 15 minutes, no more. The idea is to fix the shape of the seitan before cooking it for a long time. If not seared enough, the seitan may crumble. And if seared too much, it will be baked like a cake.
- Put the seitan in a casserole dish and leave int in the oven for 1 hour 30 minutes.
- Meanwhile, mix all the ingredients for the marinade.
- Drain the seitan.
- Put your pre-soaked kebab skewers each 2 together to replica the bones of a real meat
- Coat the seitan with the marinade.
- Grill on the barbecue (or in the oven) until the glazed.
How To Make A Vegan Meat Sausages From Scratch At Home
- Difficulty: Intermediate
- Preparation Time: 15 mins
- Cooking Time: 40 mins
Ingredients
For 12 sausages:
- 1 can of 300 g white, red or Cranberry beans
- 1 clove of garlic
- 1 tbsp tomato puree
- 1 tsp paprika
- 180 g gluten flour (seitan)
- 30 g chickpea flour
- 2 tbsp dried onion powder
- 1 tablespoon mixed dried herbs
- 90 ml vegetable broth
- Salt and pepper
Do not hesitate to flavor sausages according to your personal taste: using herbs, spices, spicy, etc.
Preparation
- Mix the beans and their juices with the garlic, tomato puree and paprika until you get a smooth mixture.
- Add the salt and pepper.
- In a bowl, mix the Seitan aka gluten flour, chickpea flour, onion, herbs, and paprika.
- Add the liquid ingredients to the dry ingredients and mix by adding enough vegetable broth to obtain a firm, non-sticky sausage stuffing.
- Divide the stuffing into 12 small portions and shape the sausages by rolling the stuffing with the palm of your hands.
- Roll and wrap each sausage in a cooking cling film resistant to heat or a sheet of parchment paper or even a very fine clean, of course, cloth (a gauze pad for example).
- Wrap them once again in foil this time. Tighten the sides like candy. They will thus be given a pretty shape which will be maintained during cooking.
- Steam the sausages for 40 minutes.
- Let them cool completely before opening them. If they are still very tender, barely cooked, they will firm up as they cool.
- Sear the sausages in a hot oiled pan or on the barbecue for a few minutes. For barbecue cooking, brush the sausages with a little olive oil so that the sausages do not dry out during cooking.
How To Make A Vegan Burger Patty That Taste Like Real Meat With Soy Bean
- Difficulty: Easy
- Cooking Time: 10 mins
- Preparation Time: 20 mins
- Resting Time: 30 mins
Ingredients
For 8 burger patties:
- 1 tbsp ground flaxseed or chia seeds + 3 tbsp water
- 200 g minced textured soy protein
- 1.5 tsp vegetable broth
- 2 tbsp tomato puree
- 1 tsp heavy mustard
- 2 tbsp malted yeast
- 1 tbsp dried onion powder
- 1 level tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp dried herbs
- Salt and pepper
- 50 g cornflour or chickpea flour
- Olive oil for cooking
Preparation
- Combine flax or chia seeds in a small bowl, let sit until needed.
- Bring a pot of salted water to a boil. Reduce the vegetable broth and add the soy protein.
- Cook for 10 minutes, stirring occasionally.
Tip: for good cooking, place a plate on the soy protein (directly in the pan) to keep them underwater because they tend to rise to the surface.
- Drain and firmly press the mix using a dough presser. They should no longer have any excess liquids.
- Transfer to a bowl and add the tomato puree and mustard, yeast, onion and garlic, herbs and paprika, salt, and pepper.
- Mix and adjust the seasoning as desired.
- Pour the seeds and their water, and corn or chickpea flour.
- Mix.
- Cover and let cool for 30 minutes.
- With wet hands, shape the burgers patties by pressing them firmly between the hands.
- Heat a lightly oiled pan and cook the burgers for a few minutes on each side.
- Serve with a green salad or in rolls with raw vegetables and sauces of your choice.