Vegetarian Meat Crumbles Best Tasting Food
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
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!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF!
My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.
Provided by CorriePDX
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute
- Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute.
- Shape into loaf in 8-inch pie plate; top with ketchup.
- Bake35 minute or until center is done (160ºF).
Nutrition Facts : Calories 305, Fat 12.4, SaturatedFat 3, Cholesterol 0.3, Sodium 953, Carbohydrate 24.9, Fiber 5.3, Sugar 7.6, Protein 23.8
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- Tofurky Vegetarian Deli Slices. If you miss cold cuts or hot deli sandwiches as a vegetarian, make the refrigerator section of your health food store your first stop in your quest for vegetarian meat substitutes.
- Morningstar Farms Brand Sausage Patties With Maple Syrup. Sure the original flavor of Morningstar brand's sausage patties are pretty tasty too, but the addition of maple syrup adds that certain "je ne sais quoi" of flavor to these chewy vegetarian sausage patties.
- Gardein. A relative newcomer to the vegetarian meat substitute game, Gardein has become hugely popular fairly quickly, thanks in part to backing by celebrity vegan chef Tal Ronnen (also known as the guy that cooked for Oprah when she went vegan), who uses this meat substitute exclusively.
- Quorn Brand Chicken Nuggets. Yum, yum yum. There's not too much else that needs to be said about these vegetarian chicken patties. Quorn brand vegetarian meats have a secret ingredient (ok, it's a fermented mushroom, and it's not all that secret) that give them a super chewy texture that closely resembles chicken meat in particular.
- Homemade Mock Meat Substitutes (Seitan) If you want to experiment making your own vegetarian mock meat substitutes (seitan) at home, this is the place to start.
- Tofu. If you're looking for simple and cheap vegetarian meat substitutes, tofu is going to be at the top of your list. You'll want to make sure it's well-pressed and may want to freeze it and thaw it first before marinating it in plenty of flavors.
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- Chop up a small onion very fine (you can use a food processor to mince it) and saute the onion in 2 tablespoons of olive oil over low heat for 5 minutes.
- While the onion is cooking, wash and chop 8 oz. of mushrooms into tiny pieces. (I toss mine into a food processor to get them very small.) Add the mushrooms to the skillet once the onions become translucent.
- Sprinkle the onions and mushrooms with 1/4 teaspoon of salt and cook for another 3-5 minutes until the mushrooms release their juices and become soft.
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- Once the mushrooms have released their liquid and the TVP has absorbed the broth, it’s time to combine them. Make sure to drain any remaining broth from the TVP first. Then add it into the pot and stir well.
- Next you can add the soy sauce and spices. Now would be the time to add any other spices depending on what you’re making with it. For example, for nachos I’d add cumin, paprika, coriander, and chipotle powder.
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- The Usual Meaty Suspects. Whenever I start to write a recipe to recreate an old favorite meaty dish, I think about the texture I am trying to simulate.
- Meaty Vegetables. Source: Walnut Portobello Meatball Sub. Advertisement. As well as tofu, tempeh, and seitan work, sometimes I want to stick with vegetables for my meaty dishes.
- Seasoning Blends. Source: Homemade Cajun Seasoning. After texture, seasoning is the recipe component that makes meat taste so good. After all, no one just eats plain meat without seasoning it, so why wouldn’t you do the same to vegetables?
- Flavorful Broths. Source: Mushroom Vegetable Broth. Have you ever watched a cooking show on TV where the chef is showing you how to make a scrumptious vegetarian or vegan meal only to watch them pour chicken broth in the pot?
- Other Ingredients. Source: BBQ Seitan Ribs With Homemade Barbecue Sauce. My personal “must-have” ingredient when I’m making meaty vegan dishes is vegan Worcestershire sauce.
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- Seitan. Why it's great: This meat alternative made from wheat gluten acts as the star of many Buddha bowls—and thanks to its dense texture, it’s eerily similar to duck, but works well sliced in sandwiches or topped on pizza.
- Jackfruit. Why it's great: Jackfruit mimics the texture of pulled pork. The India-native fruit has a slightly sweet flavor, but if you braise it in the right savory sauces, you’ll hardly be able to tell the difference.
- Tofu. Why it's great: Tofu is made from congealed soy milk, Shapiro says. It’s the chameleon of vegan meat substitutes, picking up virtually any flavor.
- Lentils. Why it's great: “Lentils are natural foods, rich in fiber, protein, and potassium,” says George. Lentils are also pretty much the most unprocessed forms of plant protein you can find.
- Black Beans. Why it's great: Like lentils, black beans are unprocessed and very high in plant protein. “This in addition to their carbs, fiber, and antioxidants make black beans nutritional powerhouses,” says George.
- Chickpeas. Why it's great: Did you know that if you combine chickpeas and brown rice, you get a complete protein because you’ll be getting all nine amino acids?
- Plant-Based Sausages. Why it's great: “I think it's cool that companies are making more mock meats and isolates to decrease meat consumption,” says George.
- Plant-Based Chicken. Why it's great: “It really depends on the brand, but most plant-based chickens are made with soy or pea protein, making them very high in protein,” says George.
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We research and ranked the top 10 Best Vegan Meat Crumbles in 2022. With the support of 15,326 customer's reviews, we hope that this article can give you the most realistic view of these products. We have researched products from various brands such as LONGÈVE, Noble Plate, gardein, Plant Basics Plant Based Meat Substitutes, JADA Spices, NEAT. …
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VEGAN MEAT CRUMBLES RECIPE RECIPES ALL YOU NEED IS FOOD
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