Yes, it is possible to make “meatballs,” “chicken nuggets,” and “sausage patties” that actually look and taste almost like the real thing!
Forget TVP and rubbery gluten-based meat substitutes. These are much better tasting, easier to cook, and economical too.
For starters, try these delicious breakfast sausage patties. You would never guess they’re made from oatmeal!
You can find some tasty variations in these videos:
Finally, courtesy of Sara Menet, here are some other favorite recipes for meatless “meats:”
“Chicken Patties” from Powdered Milk
- 4 cups hot water
- 3 cups non-instant dry milk powder
- 1/2 cup vinegar
Spray a saucepan with nonstick cooking spray and add 2 cups water. Bring almost to a boil. Put remaining water and dry milk powder in a blender. Blend and pour into boiling water. Over medium heat, stir and slowly add vinegar until milk curdles, adding more vinegar 1 teaspoon at a time, if necessary, until mixture forms large, fluffy curds. Do not boil. Rinse the curd under hot water. Mix and form into patties. Place the patties on a plate and squeeze out excess moisture by putting another plate on top and pressing down. Fry the patties one minute on each side in a greased frying pan. Then simmer 5 minutes in a seasoned broth made with a combination of any of the following of your favorite seasonings:
- Liquid smoke
- Onion powder
- Chicken bouillon or base
- Garlic powder
- Kitchen bouquet
- Other herbs and spices
Patties can be cut into shape desired. They can be eaten immediately in a salad or with potatoes and gravy. They can also be fried with a breading made of the following:
- 1 cup corn flake crumbs
- 1/2 tsp pepper
- 1/4 cup flour
- 1/8 tsp poultry seasoning
- 1/3 cup warm water
- 1/8 tsp rosemary
- 1 tsp chicken bouillon
Whole Grain “Meatballs“
Combine in saucepan:
- 3 cups cold water
- 1½ cups ground nine-grain mix
- 4 Tbsp soy sauce
- 1 tsp granulated garlic
- 1 tsp sage
- ½ tsp cumin
- 1 tsp basil
- ½ tsp coriander
- ½ tsp cayenne
- 1 tsp Italian seasoning
- 1 tsp dried onion
- 1 tsp beef bouillon paste
Simmer and stir until the thickness of oatmeal. Stir in ½ cup tomato paste. Cool. Form into balls. Roll in Italian bread crumbs. Heat in olive oil until golden brown.
Meatballs can be wrapped individually in plastic, put into a container, and frozen.
