To win over consumers, vegan meat brands will need to underprice their animal-based competition. New reports show this could happen sooner than expected.
I’d like that! I do the same, every 2 weeks or so making either vegan chicken or vegan steak, and using that in recipes. Obvi since its much cheaper, you can make huge batches.
Here’s mine. A note on this; the methylcellulose quantity for the protein blend can be a little fiddly. I have one tablespoon that seems to work perfectly, and another that seems to dispense less. If you are unsure about this, I’d recommend trying to fry a small portion of the hydrated protein mixture in a pan, and add more methylcellulose, if necessary, before mixing in the fat. You can always add more later, but you’ll lose the texture in the fat with too much mixing.
Pretend Beef Burger Meat
Yields: ~4lbs
Ingredients: Marbling Fat
Ingredient
Amt.
Water
.25 Cup + 3 Tbsp
Methylcellulose HV
1 Tsp
Refined Coconut Oil, Melted
1.25 Cup + 2 Tbsp
Method: Marbling Fat
Blend together water and methylcellulose
Season if you like (Salt, MSG, and maybe a touch of liquid smoke)
Slowly emulsify coconut oil into mixture (Blender or food processor with emulsifying disk really helps here)
Separate finished fat into four equally sized portions ( I use half quart deli containers)
Refrigerate until solid
Ingredients: Protein Blend
Ingredient
Amt.
TVP
4 Cup
Beet Powder
1 Tbsp
Cocoa Powder
1Tbsp + 1Tsp
Nutritional Yeast
6Tbsp
Faba Bean Protein
1 Cup
Methylcellulose HV
5 Tbsp + 1 Tsp
Water
6 Cup
Liquid Aminos / Soy Sauce
4 Tbsp
Method: Protein Blend
Mix dry ingredients
Season to taste ( I use black pepper, garlic powder, onion powder, MSG & salt)
Mix wet ingredients
Combine all
Let sit in fridge overnight
Grate 1/2 container of marbling fat into protein blend and mix well (food processor is best, if you have it, as this will keep the temperature low while grating)
Grate remaining 1/2 of marbling fat into protein blend and fold in gently
Works for burgers, meatballs, meatloaf, sausages, et cetera. To keep from sticking to burger presses, meat-ball tongs, etc, dip the tools in water between uses.
I’ve refined these a bit, but here’s the base recipes. The main special ingredient is vital wheat gluten, which you can tune to make the consistency you want.
Vegan Chicken . The main difference with this one is I use chickpeas instead of jackfruit as the base, still works well.
I’d like that! I do the same, every 2 weeks or so making either vegan chicken or vegan steak, and using that in recipes. Obvi since its much cheaper, you can make huge batches.
Here’s mine. A note on this; the methylcellulose quantity for the protein blend can be a little fiddly. I have one tablespoon that seems to work perfectly, and another that seems to dispense less. If you are unsure about this, I’d recommend trying to fry a small portion of the hydrated protein mixture in a pan, and add more methylcellulose, if necessary, before mixing in the fat. You can always add more later, but you’ll lose the texture in the fat with too much mixing.
Pretend Beef Burger Meat
Yields: ~4lbs
Ingredients: Marbling Fat
Method: Marbling Fat
Ingredients: Protein Blend
Method: Protein Blend
Works for burgers, meatballs, meatloaf, sausages, et cetera. To keep from sticking to burger presses, meat-ball tongs, etc, dip the tools in water between uses.
That looks pretty legit, I’ve never heard of Methylcellulose, I’ll have to look that up.
What recipes do you use?
I’ve refined these a bit, but here’s the base recipes. The main special ingredient is vital wheat gluten, which you can tune to make the consistency you want.
Nice, cheers