Plant-Based Meats: Hearty, High-Protein Recipes for Vegetarians, Flexitarians, and Curious Carnivores by Robin Asbell

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  • robm on July 08, 2023

    Excellent recipes. Absolutely try the French pâté recipe en croute (with or without the croute)! This surprising recipe, including parsnips, makes one of the best pâtés I’ve ever had (vegan or otherwise) and it’s surprisingly easy to make, especially if you microwave the parsnips, mushrooms and garlic (dotted with vegan butter). The texture is superb! The basic mixture is endlessly variable. I made a double recipe, without crust, with pistachios and fewer peppercorns, plus a couple of tablespoons of brandy. One pâté was a gift to an unsuspecting meat eater who begged for the recipe! The agar is a brilliant addition that achieves a fine velvety texture! For a hearty faux meat broth, called for in the recipe, I discovered that in the U.S. a number of store-brand “au jus” mixes, as well as some sold online, are actually vegan according to the ingredient lists! I used a packet from my neighborhood supermarket and it worked perfectly! Just dissolve the agar in the “jus.” Enjoy!

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  • ISBN 10 1682682218
  • ISBN 13 9781682682210
  • Published Nov 06 2018
  • Format Paperback
  • Page Count 208
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Plant proteins that deliver all the meaty satisfaction of your favorite comfort foods

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes “meat” so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don’t want all the additives you get with processed, store- bought mock meats. From meat loaf to sausages, from pâté to jerky, Robin Asbell has a plant- based answer for midweek suppers, weekend brunches, and holiday showstoppers.

Recipes include:
• Thai Meatballs in Red Curry
• Smoky King Trumpet Mushroom Bacon
• Cauliflower Buffalo Wings
• Jackfruit Pulled Pork and Barbecue Sauce
• Turkey Roll with Stuffing

45 color photographs

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