April 16th, 2010

Recipe: Okara Gluten Chicken Substitute

Tonight I made spaghetti (home-made sauce in the slowcooker! yeah!) and protein balls. The balls were quite good; better than I expected. My SO and I thought they'd work well breaded and with hot/sweet sauce  too. We both liked these better than vegan dad's recipe for "wings," which is pretty good. (His sticky sauce is really good though, so I'd make that again). I've been trying to find ways to use up my okara and these are a win. Yay for making a few cents worth of soybeans stretch even further!

Here is my recipe, based on this.

Mix:
• 2/3 cup gluten
• 1 tsp cornstarch
• 2 heaping tsp vegetarian chicken-flavoured broth powder
• 1 tbsp nutritional yeast
• about 1/2 tsp each onion powder, garlic powder, rosemary, sage, thyme

Add in:
• 1 tbsp olive oil
• About one cup okara (one soy milk makings' worth, taken from my beloved SoyQuick.)

Knead mixture until it is uniform and sticks together.
Roll into balls or make into patties.

I fried these and found they started to burn on the outside before cooking through, so I then finished them in the oven. Probably better to just bake 'em on a greased sheet next time. I did them at 450 F.

Now, to go pretend to work on my paper some more. Just like I've been doing for a week now *sigh*

frozen tempeh help!

Hello vegancooking!
Having recently moved to a new city I was having a hard time finding tempeh, so when I located it in a small grocery store, I grabbed that package like it was going out of style. Now I've only ever bought/used refrigerated tempeh, and this is frozen (and seaweed flavoured...don't ask, I was trying to be healthy) and there are no directions on the package... what do I do???
Do I defrost it overnight in the fridge like people do with meat? 
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