meat alternative

These Saucy Moroccan Meatless Balls are full of great texture from walnuts and chickpeas, and are given a sweetness from apricots. Served with red wine tomato sauce, tangy citrus fragrant rice and topped with flaked almonds, giving the dish a brilliant crunch.&nbsp;&nbsp;

Saucy Moroccan Meatless Balls with Fragrant Rice and Flaked Almonds

white onion, chopped

garlic cloves, crushed

carrot, finely diced

tsp smoked paprika

paprika

coriander powder

tsp cumin

tsp chili flakes (optional)

tomato paste

apricots,

chickpeas beans

tbsp ground chia seeds

water

lemon

yeast

walnuts, finely chopped

buckwheat flour

rosemary

tsp sea salt

tsp black pepper

tbsp Olive oil (for frying and for brushing the meatless balls)

almond

coriander

preserved lemons, chopped finely

tomato passata (~700 grams)

olive oil

vegan red wine

tsp Chili (optional)

Heat up 2 tbsp of the olive oil in a large frying pan or saucepan. Add the onion and fry until soft. Then add the garlic and fry for a further couple of minutes.&nbsp;

In a food processor, shred the chickpeas and set aside.

Add to the onion and garlic the carrot and mushrooms, and sautee until soft but also until liquid from mushrooms has evaporated.&nbsp;

Stir in all the spices, rosemary, salt and pepper. Cook for another few minutes on a low heat. Then add the tomato paste.

In a separate bowl, combine the ground chia seeds / linseed and water, and allow it to form a jelly-like substance.

In a large mixing bowl, place all sauteed ingredients from the pan, plus the shredded chickpeas, walnuts, zest, apricots, nutritional yeast, buckwheat flour and chia jelly. Combine the mix with your hands.

Place the mix in the fridge for a few hours for it to firm up. This will allow you to more easily make the meatballs.&nbsp;

Before making up the meatless balls, preheat oven to 200 C. Line a baking tray with baking parchments and brush it with olive oil.

Use your hands to form balls from the mixture. These should be about golf ball sized. Squeeze the mixture in your hands before shaping into a ball to ensure they won’t fall apart.&nbsp;

Brush each meatless ball with olive oil.

Bake them for 15 minutes, then turn each one over and bake for another 15 minutes. They can also be pan fried, or rolled in ground almonds and deep fried.&nbsp;

Serve on a bed of fragrant rice, with tomato sauce, and garnish with coriander and toasted flaked almonds.&nbsp;

Meatless Balls

Cook rice as per rice instructions.

Once cooked, add the preserved lemon and mix through. Leave the lid on the rice for a few minutes once the lemons are mixed in, so the flavour can infuse.

Fragrant Rice

Fry the garlic in the olive oil with the cumin and paprika.

Once the flavours are released, add the passata. Add the chili if using.

Add the red wine and cook for 10 minutes.

Season with salt and pepper.&nbsp;

Passata-based Tomato Sauce

Got dried beans? You can make my easy DIY dried bean tofu in no time! It is soy-free, high protein, versatile, &amp; made with 1 ingredient.

Easy DIY Dried Bean Tofu (1 ingredient, soy-free, high-protein)

(~3/4 cup) dried beans

water, beans

(651 mL) tap water

salt

Place the dried in a colander or mesh...

Place the dried in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried beans.

Place the drained beans in a medium bowl....

Place the drained beans in a medium bowl. Add enough boiling water to the bowl to cover the beans by 1/2 inch (1.25 cm). Let stand for 20 minutes until the beans are slightly plumped and the water has cooled.

Drain and rinse the beans in a mesh...

Drain and rinse the beans in a mesh sieve or colander, discarding the soaking water.

Place the drained beans, 2 and 3/4 cups...

Place the drained beans, 2 and 3/4 cups tap water and optional salt  in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Pour the bean mixture into a medium-size, heavy-bottomed...

Pour the bean mixture into a medium-size, heavy-bottomed saucepan.

Whisk over medium-high heat for 6 to 8...

Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK, glossy and begins to pull away from the sides of the pan as you whisk  (turn heat down to medium, as needed).

Scrape the batter into an 8-inch (20 cm)...

Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).

Refrigerate the tofu, uncovered, for at least 8...

Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.)

Run a silicone spatula or dull knife around...

Run a silicone spatula or dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

How to make seitan chicken with a flavorful &quot;basic&quot; seasoning ready to use as vegan chicken in all your favorite dishes! This beginner&#39;s guide to seitan includes how to make and cook seitan (simmered or steamed), serving recommendations, top tips, and the answers to tons of top seitan FAQs.

How to Make Seitan Chicken (Vegan Chicken)

vital wheat gluten (I used homemade)

chickpea flour (or soy flour/tapioca flour)

onion powder

garlic powder

water (or more veg stock, to hydrate the dough)

vegetable stock (or vegan chicken stock; use reduced-sodium if preferred)

Combine all the dry ingredients in a large mixing bowl (vital wheat gluten, chickpea flour, onion powder, garlic powder, and salt).

Gradually add the water (up to one cup), incorporating it into the mixture until you form a dough that’s wet but not sticky. If it feels dry, add an extra spoonful of water at a time.

Knead the dough on a clean kitchen surface for between 3-8 minutes to help develop the gluten.The longer you knead within that time frame, the more developed the dough will be for a nice, firm &quot;chicken-y&quot; texture. If you’d prefer a less chewy, more tender texture, then knead for less time. With a bit of experimentation, you’ll find your perfect level.

Place the seitan dough back in the bowl and cover to rest for 5 minutes (and allow the gluten to relax). This will make the dough easier to roll/shape.

How to Make Seitan?

There are two main ways to do the initial cooking of the seitan meat: boiling or steaming. The method you choose should depend on what you intend to use the homemade seitan chicken for (check the FAQs on the blog post).First, shape and chop the prepared seitan dough. Some like to make a single large knot to turn into vegan shredded chicken. Alternatively, you can roll it into a log, chop it down into a few smaller pieces (like nuggets or simply smaller &quot;rolls&quot;), make flat cutlets, or even cube it.I divided mine into smaller pieces and then twisted them to make seitan chicken &quot;strips.&quot;

How to Cook Seitan?

Bring the broth to a boil in a large pan, reduce the heat to a simmer, and add the seitan dough.

Cook, uncovered, for 50-60 minutes, until firm, making sure the heat is at a very low, barely simmering level.

Once ready, remove the pan from the heat and allow it to sit for a further 10-15 minutes before removing from the liquid.

- To boil the seitan

After shaping/slicing the seitan pieces, place each one in a foil package (or parchment paper parcel). Leave some space for expansion, but not wrapped too loosely.

Transfer the packages to a steamer basket and steam the seitan for between 30-50 minutes until firm.Note that the exact cooking time for the boiling or steaming methods will vary based on how large your pieces of dough are. Nugget-sized pieces will take 30-40 minutes, even smaller bite-sized pieces may take 15-20 minutes. Whereas large logs can take up to 80 minutes. If you end up steaming it using a stacked steamer, you’ll need to swap around the layers halfway, and the process can take up to two hours OR cook in batches.To make sure it is fully cooked, you can use a thermometer to ensure the internal temperature has reached 190ºF/88ºC!

- To steam the seitan

At this point, you are technically already able to eat the seitan chicken as is (i.e., to make vegan chicken shawarma). HOWEVER, in most cases, you’ll now further season/marinate and cook the vegan chicken seitan to serve in your meal of choice.The first cook is for shaping and texture. The second cook is when you’re actually adding it to your dish of choice in most cases. At that point, it can be baked, pan-fried, grilled, deep-fried, etc.

The Next Step

Place the drained beans, 2 and 3/4 cups tap water and optional salt  in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container. (see note below about straining the mixture if it is not smooth).

Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.) Note: If your tofu did not set up, as pictured above, it was not cooked long enough. You MUST NOT EAT IT IF IT IS NOT SET.

2-ingredient plant-based meat is here: my mushroom almond flour ground beef ! Ready in under 5 minutes, it's vegan, Paleo, keto, grain-free, oil-free, soy-free and versatile.

Mushroom Almond Flour Ground Beef {2 ingredients, vegan}

(227 g) mushrooms (stems and caps), roughly chopped

fine sea salt

herbs and spices (see notes for ideas)

In a food processor, process the mushrooms until...

In a food processor, process the mushrooms until very finely chopped, stopping to scrape down sides of container several times. Transfer to a medium mixing bowl.

Add the almond flour and (optional) salt. Add...

Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.

See notes below for differnt ways to cook...

See notes below for differnt ways to cook and use the ground beef.

Learn how to make plant-based bacon from lentils and a handful of seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

Lentil Bacon (High Protein, Soy-Free)

lentils

liquid smoke ((available where most spices are sold))

coconut sugar ((see notes for options))

salt ((adjustable, according to needs/tastes))

smoked paprika ((dolce/sweet, not hot))

black pepper

Rinse

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Soak

Combine the lentils and 1.5 cups boiling water in a heat proof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

Blend

In a blender (high speed or  regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.

Combine and Cook

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).

Spread

Scrape the mixture into an 9x5-inch (22.5x12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).

Chill

Refrigerate the bacon block, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the bacon block in the refrigerator for up to 5 days until ready to use.)

Unmold

When ready to cook, run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Slice the tofu gyros crosswise into thin strips.

Cook

Place the strips in a large nonstick skillet (I use a ceramic nonstick). I &quot;fry&quot; the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until browned (you should be able to move the strips, with a spatula, with ease, before turning).

Turn and press

After turning the bacon, gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.

Serve

Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).

Cook &amp; Serve the Bacon

I suspect I added too much water &amp; stopped whisking too early this time around. The mixture is almost twice the size it was the last time I made this. Is there a way to save it if it’s too soft to cut &amp; fry? My arms could not handle whisking it anymore so I put it in the fridge hoping for the best. Is there any way of saving this? Or another way I can use it so I don’t waste it? Pls help

Hi, Camilla. I was super skeptical about this recipe, usually veggie bacon from the store tastes like play dough.....but oh my gosh I am glad I tried this.....it was so good, the flavor was smokey but sweet and like you said crispy on the edges, but a soft bite in the middle....it was so good. I would give this bacon 100 stars if I could. I will be making this often. Thank you for such a great healthy recipe. :) ...I also love your lentil tofu...it is so much better than soy tofu, I tried the split pea one also and it turned out perfect...I just didn't like that one as much as the lentil one, I think it was too earthy for me but the recipe turned out well. Also I listened to your advice about letting the bacon sear, and it would release when ready...and you were 100% right, I would have tried to flip too soon, haha. Anyways thank you for all the work you do coming up with creative healthy recipes....much appreciated. :)

This recipe is such a revelation! It is so simple and so delicious. I've made it a few times now and love it. Tastes very much like meat. Thank you!

This is very good and comes out just like the pics. Splurge and use some oil, people. A teaspoon makes the strips crispy and caramelized at the sides.

I love this! I make your lentil tofu regularly so the process was familiar already. I've never tried to make "bacon" or bought meatless bacon, so I cannot compare it to those, but I love how this tastes. It makes the best sandwiches. I made it without oil for the first batch of slices (nonstick pan, definitely). I like it fine, but using a tiny bit of oil (I used avocado oil), as you suggest, makes all of the difference for both crisp edges and enhancing the flavor IMHO. 

I crumbled the last 1/3 of the batch and sautéed to make "bacon bits" for a salad (massaged lacinato kale, avacado, Medjool dates). Probably the best salad I've ever eaten, and I made it myself! The "bacon" tied it together!

Learn how to make plant-based bacon from a handful of lentils and some seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

lentil bacon landscape video

This omnivore-approved vegan beef made with seitan is chewy, savory, and has over 26 grams of protein per serving. Even meat-eaters will love it!

The Best Vegan Beef (Seitan Recipe)

vital wheat

brown rice flour

garlic powder (5 grams)

yeast (10 grams)

½ tsp smoked paprika (1 grams)

onion powder (1 grams)

mustard (1 grams- optional)

¼ tsp black pepper

chickpeas

onion

tsp yellow mustard (5 grams)

stock

Worcestershire sauce

tsp unsulphured molasses

soy sauce

tbsp extra virgin olive oil

brown sugar

*Video tutorial is below the instructions!*

In a large bowl stir together the vital wheat gluten, rice flour and dry spices.

Finely mince the chickpeas and onions. Or add them to a high-speed blender or food processor, and chop until they are a finely minced texture, but not a blended paste. They should still have some texture.

Make a well in the center of the mixture and add the chickpea, onion and all the wet ingredients. Then, pour in 3/4 cup of the veggie stock or water. Stir to combine. The mixture will look slightly dry, but will come together once it is kneaded. Add the remaining 2 tbsp of stock or water, 1 tbsp at a time, if needed to create a moist dough.

Transfer the mixture to a surface that's lightly floured with some more rice flour and gently knead for 30 seconds until the dough feels elastic and no longer sticky. Do not over-knead. The dough should be firm but moist. If it feels super tough, it's likely too much vital wheat gluten was added or it was over kneaded.

Divide the dough into 4 pieces. Shape them into rectilinear loaves or logs.

Preheat the oven to 375 degrees Fahrenheit. Oil a 9x13" baking dish with about 1-2 tbsp of olive oil

Cut the “beef” logs into cubes (about 1”), or cut them into strips (about 1/2" wide and 2-3" long). Spread them evenly in the oiled baking dish, coating all sides with oil. Make sure they are a single layer. You may need two baking dishes.

Mix the ingredients for the marinade together. Set aside 1-2 tablespoons for later and pour the remaining on top of the cubes or strips. Make sure they are evenly coated in the marinade.

Bake the seitan for 20 minutes, flipping halfway. The seitan should be slightly darker in color.

After 20 minutes, drizzle 1-2 tablespoons of the reserved marinade onto the seitan, stir to coat. Bake for 5-10 more minutes, or until the seitan is slightly caramelized and browned. They may still feel soft but once they cool slightly, they will firm up and become chewier.

Remove from the oven, coat in your favorite sauce and add this plant-based beef to your favorite dishes!

Oh my goodness!!! This is fabulous!!! I have tried other Seitan recipes but this is especially good!! I really liked being able to bake it instead of steaming it. The marinade smells so good and tastes great too. i enjoyed both the texture and the taste of the "meat". Thanks so much for sharing this recipe. I look forward to exploring your website.

So good. Saw the washing flour but this looked far simpler. I subbed in ground nutmeg for mustard, water for stock, and agave for molasses. The taste and texture is incredible. A couple of days later, I'm snacking on it like beef biltong/jerky. An absolute gamechanger. Thank you.

Fantastic recipe! Loved the mouth feel of these “beef” strips. The texture is awesome and they firm up nicely as they cool down. Have made this twice and appreciate that it can be frozen and on hand for quick meals. We love it with bbq sauce over a baked sweet potato. Thanks very much for this winning recipe. It has made the transition to vegetarian eating so helpful.

Loved this recipe!  I doubled the recipe and cut it into the little bite size chunks, so it was a little time intensive, but worth it!  I made this for your soba noodle recipe that was also 5 stars!

wish you had more than five stars to select........  I  don't know how long it took you to develop this recipe but it was the answer I'd been looking for, for years.  (can't imagine how I missed your recipe before this)   great flavour,  right amount of texture, it's wonderful!   Much much appreciation!

https://videos.scriptwrapper.com/13149/OEA522pFruJ2zaGnggpV/original/video.mp4

Thank You Berry Much

This recipe will show you exactly how to make the best vegan beef. This omnivore approved plant based beef is versatile, chewy, savory and absolutely delicious! This vegan beef can be put in stews, served on mashed potatoes or even used in noodle dishes.

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Top 7 meat alternative recipes from across the web

The most viewed meat alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saucy Moroccan Meatless Balls with ...

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Easy DIY Dried Bean Tofu (1 ingredi...

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The Best Vegan Beef (Seitan Recipe)

The most viewed meat alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine