Bonus picture before the meat and lettuce went on:
Ingredients:
- sourdough white sandwich bread I baked at home
- watermelon rind pickles I lacto-fermented
- tomato
- lettuce
- vegenaise
- avocado
- Beehive lunch meat
- violife cheez
Bonus picture before the meat and lettuce went on:
Ingredients:
I have some VWG in my pantry and I use it to make seitan sometimes, but I wouldn’t call it easy. Also, I find my home-made seitan has a distinct flavor I don’t like, and which I find difficult to cover up. Admittedly buying Beehive is also for convenience / time-saving.
I add water until it’s a ball, cut off bits and fry in a pan.
what’s your recipe?
oh wow, that’s much simpler - I usually have some specific ratio that I weigh out for the gluten and the water, and I knead it for a long time to develop the gluten into long, fibrous strands. I let it sit for a while and knead it some more. Then I eventually braid it and boil the braid in a flavorful broth for a while (can’t remember if it’s like 30 minutes or an hour - I remember it taking a while). Then it goes into the fridge overnight because it’s kinda soggy and soft at this point. The next day it’s like meat - chewy, fibrous, etc.
For a lunchmeat instead of braiding and boiling, I put spices in with the gluten and then after kneading I put the loaf onto some wax paper and wrap it tightly with aluminum foil, and then I steam that. I have even made a substitute Braunschweiger this way which was sorta tasty (incorporated a lot of other ingredients for that to make it fattier).
I’ll try your easy method and see how it goes - do you use it like a lunchmeat substitution or just any kind of meat sub?
it fries like bacon so I fry up some strips and use it as lunch meat.
nutritional yeast and chickpea flour help make the protein ratio closer to chicken or beef.
vwg is 75g protein per 100g. chicken and beef are like 20g per 100g.
yum - I’ll try it out, thanks for the inspo!!