Archive for the ‘Meat Substitutes’ Category

default-thumbnail2

Pan Fried Tofu and Mushroom Gravy

This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:

default-thumbnail2

Lentil Rice Loaf

Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions…

default-thumbnail2

“Meat” Loaf

This was posted by Faith on the McDougall list, and several people made it and liked it.

default-thumbnail2

Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

default-thumbnail2

Sweet Potato Black Bean Quinoa Burger

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

default-thumbnail2

Adobo Bean Loaf

1 cup cooked black beans
1/2 cup cooked white rice…

  • RSS Susan’s Kitchen Blog

    • Jacked-Up Vegan Ribs
      Jackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group […]



  • RSS Slow Motion Miracle

    • It Takes a Vegan Village: A Compendium of Quick Vegan Ice Creams
      If you’re as old as I am, you might have the memory of hanging out on a front porch on a sweltering summer day waiting for the ice cream truck to round the corner. The desultory arguments about how to spell “supercalifragilisticexpialidocious” would melt in a milisecond as we all hit the pavement at top […]