A recipes so I can bookmark it
Apr. 19th, 2025 05:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mickiHere is my recipe for fake meat:
1 can drained chickpeas, save aquafaba
1 cup water with 1 tsp fakemeats chick boullion powder added, or use what you like.
4 tbsp nutrional yeast
2 tbsp aquafaba
1 tsp onion powder
1 tsp garlic powder
1 tbsp soy sauce
1 tsp salt
1 1/2 c vital wheat gluten
Add everything to a food processor except the vital wheat gluten. Whizz until mostly liquid. No need to whizz until completely liquid. Add the vita wheat gluten and whizz for 2 minutes. It will be soft and warm. Shape into a log on heavy duty aluminum foil. Or if you don’t do aluminum shape on parchment, roll up and put into foil. Make sure it is wrapped around more than once with ends twisted shut and binded over. If it erupts out of the foil it will be fluffy and not so nice. Put into an instant pot (or steam basket if you don’t have an IP).
Let it go for 1 hour then natural release for 30 minutes. It will have a better texture after it cools completely in the fridge, but I never wait that long.
1 can drained chickpeas, save aquafaba
1 cup water with 1 tsp fakemeats chick boullion powder added, or use what you like.
4 tbsp nutrional yeast
2 tbsp aquafaba
1 tsp onion powder
1 tsp garlic powder
1 tbsp soy sauce
1 tsp salt
1 1/2 c vital wheat gluten
Add everything to a food processor except the vital wheat gluten. Whizz until mostly liquid. No need to whizz until completely liquid. Add the vita wheat gluten and whizz for 2 minutes. It will be soft and warm. Shape into a log on heavy duty aluminum foil. Or if you don’t do aluminum shape on parchment, roll up and put into foil. Make sure it is wrapped around more than once with ends twisted shut and binded over. If it erupts out of the foil it will be fluffy and not so nice. Put into an instant pot (or steam basket if you don’t have an IP).
Let it go for 1 hour then natural release for 30 minutes. It will have a better texture after it cools completely in the fridge, but I never wait that long.
