meat alternative

These Saucy Moroccan Meatless Balls are full of great texture from walnuts and chickpeas, and are given a sweetness from apricots. Served with red wine tomato sauce, tangy citrus fragrant rice and topped with flaked almonds, giving the dish a brilliant crunch.&nbsp;&nbsp;

Saucy Moroccan Meatless Balls with Fragrant Rice and Flaked Almonds

white onion, chopped

garlic cloves, crushed

carrot, finely diced

tsp smoked paprika

paprika

coriander powder

tsp cumin

tsp chili flakes (optional)

tomato paste

apricots,

chickpeas beans

tbsp ground chia seeds

water

lemon

yeast

walnuts, finely chopped

buckwheat flour

rosemary

tsp sea salt

tsp black pepper

tbsp Olive oil (for frying and for brushing the meatless balls)

almond

coriander

preserved lemons, chopped finely

tomato passata (~700 grams)

olive oil

vegan red wine

tsp Chili (optional)

Heat up 2 tbsp of the olive oil in a large frying pan or saucepan. Add the onion and fry until soft. Then add the garlic and fry for a further couple of minutes.&nbsp;

In a food processor, shred the chickpeas and set aside.

Add to the onion and garlic the carrot and mushrooms, and sautee until soft but also until liquid from mushrooms has evaporated.&nbsp;

Stir in all the spices, rosemary, salt and pepper. Cook for another few minutes on a low heat. Then add the tomato paste.

In a separate bowl, combine the ground chia seeds / linseed and water, and allow it to form a jelly-like substance.

In a large mixing bowl, place all sauteed ingredients from the pan, plus the shredded chickpeas, walnuts, zest, apricots, nutritional yeast, buckwheat flour and chia jelly. Combine the mix with your hands.

Place the mix in the fridge for a few hours for it to firm up. This will allow you to more easily make the meatballs.&nbsp;

Before making up the meatless balls, preheat oven to 200 C. Line a baking tray with baking parchments and brush it with olive oil.

Use your hands to form balls from the mixture. These should be about golf ball sized. Squeeze the mixture in your hands before shaping into a ball to ensure they won’t fall apart.&nbsp;

Brush each meatless ball with olive oil.

Bake them for 15 minutes, then turn each one over and bake for another 15 minutes. They can also be pan fried, or rolled in ground almonds and deep fried.&nbsp;

Serve on a bed of fragrant rice, with tomato sauce, and garnish with coriander and toasted flaked almonds.&nbsp;

Meatless Balls

Cook rice as per rice instructions.

Once cooked, add the preserved lemon and mix through. Leave the lid on the rice for a few minutes once the lemons are mixed in, so the flavour can infuse.

Fragrant Rice

Fry the garlic in the olive oil with the cumin and paprika.

Once the flavours are released, add the passata. Add the chili if using.

Add the red wine and cook for 10 minutes.

Season with salt and pepper.&nbsp;

Passata-based Tomato Sauce

Got dried beans? You can make my easy DIY dried bean tofu in no time! It is soy-free, high protein, versatile, &amp; made with 1 ingredient.

Easy DIY Dried Bean Tofu (1 ingredient, soy-free, high-protein)

(~3/4 cup) dried beans

water, beans

(651 mL) tap water

salt

Place the dried in a colander or mesh...

Place the dried in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried beans.

Place the drained beans in a medium bowl....

Place the drained beans in a medium bowl. Add enough boiling water to the bowl to cover the beans by 1/2 inch (1.25 cm). Let stand for 20 minutes until the beans are slightly plumped and the water has cooled.

Drain and rinse the beans in a mesh...

Drain and rinse the beans in a mesh sieve or colander, discarding the soaking water.

Place the drained beans, 2 and 3/4 cups...

Place the drained beans, 2 and 3/4 cups tap water and optional salt  in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Pour the bean mixture into a medium-size, heavy-bottomed...

Pour the bean mixture into a medium-size, heavy-bottomed saucepan.

Whisk over medium-high heat for 6 to 8...

Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK, glossy and begins to pull away from the sides of the pan as you whisk  (turn heat down to medium, as needed).

Scrape the batter into an 8-inch (20 cm)...

Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).

Refrigerate the tofu, uncovered, for at least 8...

Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.)

Run a silicone spatula or dull knife around...

Run a silicone spatula or dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

How to make seitan chicken with a flavorful &quot;basic&quot; seasoning ready to use as vegan chicken in all your favorite dishes! This beginner&#39;s guide to seitan includes how to make and cook seitan (simmered or steamed), serving recommendations, top tips, and the answers to tons of top seitan FAQs.

How to Make Seitan Chicken (Vegan Chicken)

vital wheat gluten (I used homemade)

chickpea flour (or soy flour/tapioca flour)

onion powder

garlic powder

water (or more veg stock, to hydrate the dough)

vegetable stock (or vegan chicken stock; use reduced-sodium if preferred)

Combine all the dry ingredients in a large mixing bowl (vital wheat gluten, chickpea flour, onion powder, garlic powder, and salt).

Gradually add the water (up to one cup), incorporating it into the mixture until you form a dough that’s wet but not sticky. If it feels dry, add an extra spoonful of water at a time.

Knead the dough on a clean kitchen surface for between 3-8 minutes to help develop the gluten.The longer you knead within that time frame, the more developed the dough will be for a nice, firm &quot;chicken-y&quot; texture. If you’d prefer a less chewy, more tender texture, then knead for less time. With a bit of experimentation, you’ll find your perfect level.

Place the seitan dough back in the bowl and cover to rest for 5 minutes (and allow the gluten to relax). This will make the dough easier to roll/shape.

How to Make Seitan?

There are two main ways to do the initial cooking of the seitan meat: boiling or steaming. The method you choose should depend on what you intend to use the homemade seitan chicken for (check the FAQs on the blog post).First, shape and chop the prepared seitan dough. Some like to make a single large knot to turn into vegan shredded chicken. Alternatively, you can roll it into a log, chop it down into a few smaller pieces (like nuggets or simply smaller &quot;rolls&quot;), make flat cutlets, or even cube it.I divided mine into smaller pieces and then twisted them to make seitan chicken &quot;strips.&quot;

How to Cook Seitan?

Bring the broth to a boil in a large pan, reduce the heat to a simmer, and add the seitan dough.

Cook, uncovered, for 50-60 minutes, until firm, making sure the heat is at a very low, barely simmering level.

Once ready, remove the pan from the heat and allow it to sit for a further 10-15 minutes before removing from the liquid.

- To boil the seitan

After shaping/slicing the seitan pieces, place each one in a foil package (or parchment paper parcel). Leave some space for expansion, but not wrapped too loosely.

Transfer the packages to a steamer basket and steam the seitan for between 30-50 minutes until firm.Note that the exact cooking time for the boiling or steaming methods will vary based on how large your pieces of dough are. Nugget-sized pieces will take 30-40 minutes, even smaller bite-sized pieces may take 15-20 minutes. Whereas large logs can take up to 80 minutes. If you end up steaming it using a stacked steamer, you’ll need to swap around the layers halfway, and the process can take up to two hours OR cook in batches.To make sure it is fully cooked, you can use a thermometer to ensure the internal temperature has reached 190ºF/88ºC!

- To steam the seitan

At this point, you are technically already able to eat the seitan chicken as is (i.e., to make vegan chicken shawarma). HOWEVER, in most cases, you’ll now further season/marinate and cook the vegan chicken seitan to serve in your meal of choice.The first cook is for shaping and texture. The second cook is when you’re actually adding it to your dish of choice in most cases. At that point, it can be baked, pan-fried, grilled, deep-fried, etc.

The Next Step

Place the drained beans, 2 and 3/4 cups tap water and optional salt  in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container. (see note below about straining the mixture if it is not smooth).

Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.) Note: If your tofu did not set up, as pictured above, it was not cooked long enough. You MUST NOT EAT IT IF IT IS NOT SET.

2-ingredient plant-based meat is here: my mushroom almond flour ground beef ! Ready in under 5 minutes, it's vegan, Paleo, keto, grain-free, oil-free, soy-free and versatile.

Mushroom Almond Flour Ground Beef {2 ingredients, vegan}

(227 g) mushrooms (stems and caps), roughly chopped

fine sea salt

herbs and spices (see notes for ideas)

In a food processor, process the mushrooms until...

In a food processor, process the mushrooms until very finely chopped, stopping to scrape down sides of container several times. Transfer to a medium mixing bowl.

Add the almond flour and (optional) salt. Add...

Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.

See notes below for differnt ways to cook...

See notes below for differnt ways to cook and use the ground beef.

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The most viewed meat alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine