Vegan or vegetarian recipes here.

[Reiki Knight 13 1,461]

A place to share your favorite vegan or vegetarian recipes. Whether you found it online or make it yourself feel free to share.

 

Note that if found online please do be sure to provide link to original source where the recipe is located. Let's be fair and give proper credit to food work that is not our own after all.

 

Anyways, making this page for anyone who wants to live meatless.

[Reiki Knight 13 1,461]

My personal collection of meat or dairy subs found so far with links.

 

I will post more specific recipes below off if this later at home with my laptop but for now at least you have the links for everything I've found so far.

 

Enjoy. https://docs.google.com/document/d/1C3AORFMl1cF5wGpkdcvKsSBNo1slVpnekgzoMSD7CFY/edit?usp=drivesdk

 

 

[Reiki Knight 13 1,461]

Here are all source links  for  the recipes directly.

source links for al general meat food sub recipes:

Beef sub recipes

ground beef https://www.powerhungry.com/2019/06/21/vegan-ground-beef/

 

https://vegnews.com/vegan-recipes/soy-free-vegan-ground-beef

Brisket recipes: https://munchyesta.com/vegan-gluten-free-brisket-recipe/ 

Roast beef: https://carlocao.com/ultimate-vegan-extra-tender-seitan-roast-beef/#ingredients 

Beef stew:https://theherbeevore.com/beefless-beef-stew-recipe-vegan-gluten-free/ 

Steak: https://sites.google.com/view/veganalohakitchen/meat-alternative/gluten-free-steak?pli=1

Fried chicken: https://cookingwithayeh.com/fried-oyster-mushrooms-vegan-fried-chicken/

Note that for almost anything chicken based you can sub in the use of king oyster/king Trumpet mushrooms as a sub for the chicken.  

A MUCH harder to come by but more chicken tasting type of mushroom IF you can actually find it is called chicken of the woods mushroom but again very hard to find as it has very specific growing conditions and thus will only be found in certain areas.

As far as any seafood recipes I have yet to find very much that is to my satisfaction. 

That said apparently the mushrooms of lion's mane and one called the lobster mushroom make for very good subs for creating seafoods. as I look more I will post more in here. 

That said I will post in the replies each individual recipe. Remember NONE of these are mine and I give full credit to the ones who created these recipes.

 

 

 

 

Vegan ground beef recipe.

 

Ingredients

• 2 cups (400 g) uncooked brown lentils, rinsed and drained
• 1 (15 oz/425) can whole or sliced beets, drained (see note for using fresh)
• 6 oz (170 g) white mushrooms, quartered
• 1 small (about 5 oz/142 g) or 1/2 of a medium-large onion, trimmed, cut into large chunks
• 1/2 cup (40 g) nutritional yeast
• 1/3 cup (37 g) coconut flour
• 1/4 cup (26 g) flaxseed meal
• 2 teaspoons garlic powder
• 1 and 1/4 teaspoons smoked paprika
• 1 and 1/2 teaspoons fine sea salt (more or less to taste)
• 3/4 teaspoon freshly cracked pepper (more or less to taste)

 

Instructions

In a medium saucepan, combine the lentils and enough water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes (the lentils will be slightly undercooked). Drain and rinse under cool water.

Place lentils in a food processor. Pulse until finely chopped with only a few irregular pieces. Scrape the lentils into a large bowl (no need to clean the food processor).

Place the mushrooms and onions in food processor bowl. Firmly press beets between layers of paper towel to remove excess liquid; add to food processor. Process until very finely chopped, but not a puree. Add to lentils in bowl.

Add remaining ingredient to bowl. Stir everything together until blended. Taste; adjust the seasonings to suit your tastes. Use immediately or see storage options for future use!

Notes

Storage: Divide the vegan beef into smaller portions (e.g., half pound or pound). Wrap tightly in plastic wrap. Store in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months. Once thawed, you may need to add a few more teaspoons of coconut flour.

Lentils: I used common brown lentils, but you can use any variety of lentils in this recipe. If using split lentils (e.g., red), you may only need to reduce the cooking time by 1-2 minutes.

Fresh Beets Option: If using homemade cooked beets instead of canned, you will need to use the equivalent of the DRAINED canned beets. This is approximate 7.5 ounces (213 grams).

Leaving out the Nutritional Yeast: If you cannot eat yeast, leave It out. Add more coconut flour and/or flaxseed meal (2 to 3 tablespoons) to make up for its absence.

For Browning: Cook 1/2 or 1 pound in a large nonstick skillet (optional: add oil to skillet) over medium/medium-high heat for 5 to 6 minutes until browned.

For Meatballs: Shape 1 pound of meat into 1-1/4 inch (3 cm) balls (about 20 total). Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 25 to 30 minutes until browned.

For Burgers: If desired, add fat (e.g., oil of choice) to meat (no more than 2 tablespoons max per pound; add a small amount more coconut flour, as needed). Shape 1 pound of meat into 4 patties. Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 18 to 23 minutes until browned. The tops will look plain, but the bottom side will look browned and grilled when flipped!

For Meatloaf: Shape 2 pounds of meat into a loaf. Place in a parchment paper lined 9x5-inch (22.5 x 12.5 cm) loaf pan. Bake in preheated 375F(190C) oven for 50 to 55 minutes until browned (If desired, brush top of loaf with barbecue sauce or ketchup during last 15 minutes of baking.

ground beef recipe #2

What you need:

1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos

 

What you do:

Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.

ground beef recipe #2 

What you need:

1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos

 

What you do:

Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.

Brisket recipe.

Ingredients

BBQ Sauce Rub

3 tbsp BBQ Sauce Vegan and Gluten-free

2 tsp Sea salt or Kosher Salt

2 tsp Freshly Ground Pepper

3 tsp Smoked Paprika

2 tbsp Sweet and Sour Chili Sauce

Vegan Gluten-free Brisket

17 oz Kidney Beans Cooked (I like to use canned and drained beans)

⅓ cup Cooked Rice

1 14oz can Jackfruit

2 tbsp Red Miso Paste

2 tbsp Almond Butter

2 tbsp Vegan Worchestershire Sauce

2 tbsp Tamari Sauce

½ cup BBQ Sauce Vegan and Gluten-free

½ cup Brown Rice Flour

¼ cup Chickpea Flour

3 tbsp Nutritional Yeast

2 tbsp Smoked Paprika

1 tsp Freshly Ground Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Turmeric

2 tsp Salt

Instructions

Cooking on the BBQ

Place the cooked kidney beans and rice in a food processor and blend until the mixture is still somewhat chunky. Drain the Jackfruit. Add the rest of the ingredients and blend until everything is combined. 

Scrape the gluten free seitan out onto a sheet of greased aluminium foil and shape it into a 1-inch loaf. Brush BBQ sauce rub on top and cover the brisket with aluminium foil. 

Cook the Brisket on the barbeque for around 30-minutes or until the brisket is ready and starting to char lightly at the edges.Serve with a little more BBQ sauce rub brushed on top and enjoy.

Cooking in the oven

Preheat oven to 400F and grease a non stick baking pan.

Place the cooked kidney beans and rice in a food processor and blend until the mixture is still somewhat chunky. Drain the Jackfruit. Add the rest of the ingredients and blend until everything is combined. 

Scrape the gluten free seitan out onto the greased baking pan and shape it into a 1-inch loaf. Brush BBQ sauce on top and cover the brisket with aluminium foil. 

Bake the brisket in the oven for 45 minutes – remove the aluminium foil the last 5 minutes of cooking. 

Brush more BBQ sauce over your brisket before serving and enjoy. 

BBQ Sauce Rub

Mix together salt, black pepper, smoked paprika and sweet and sour chili sauce until combined.

Notes

BBQ Sauce Rub can be made in advance and stored in the refrigerator for up to 1 week. Vegan brisket is freezer friendly.

[Reiki Knight 13 1,461]

roast beef

EQUIPMENT

 

• food-processor

INGREDIENTS

 

  

1x2x3x

• 250 g vital wheat gluten (9 oz)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon smoked paprika
• 1 teaspoon black pepper
• 2 teaspoons salt
• 150 g raw beetroot ((5½ oz)) pureed with 250 ml (1 cup) water
• 5 tablespoons mustard
• 1 tablespoon maple syrup
• 3 tablespoons tahini or peanut butter
• 300 ml white wine (1 ½ cups)
• 250 ml vegetable broth (1 cup)
• 1 onion halved
• 1 carrot peeled and chopped
• 2 garlic cloves
• 2 springs rosemary
• 2 teaspoons thyme
• oil for frying

INSTRUCTIONS

 

 

• Put the wheat gluten and all the spices up to and including salt in a food processor and mix briefly.
• Add the beetroot, 1 tablespoon of mustard, tahini and maple syrup and blend until a homogeneous dough is formed.
• Knead the dough for 3-4 minutes and then form a roast.
• Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides. Add white wine, broth, onion, carrots, garlic cloves, rosemary and thyme and simmer on low heat with the lid half closed for 90 minutes. Add a little broth from time to time if necessary and flip the roast 2-3 times.
• Once the roast is cooked, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.
• Blend the vegetables and the remaining liquid and use as gravy.**
• Cut the roast into thin slices and serve immediately.
• If you want to achieve a "meatier" texture, you can let the roast rest in the fridge for one night and reheat it briefly in the oven the next day.

NOTES

 

** if the sauce is a little bland add a dash of vegan worcestershire sauce (soy sauce works too) and/or 1 teaspoon of tomato paste. If you have it, you can also add a teaspoon of nutritional yeast.

Beef stew.

INGREDIENTS

 

  

1X2X3X

• 1 tablespoon olive oil
• 4 cloves garlic
• 1 red onion chopped
• 3 stalks celery chopped
• 6 carrots sliced
• 2 lbs potatoes diced small
• 8 ounces mushrooms sliced
• 1 cup green beans
• 1 cup frozen peas
• 1 6 ounce can tomato paste
• 1 14 ounce can Diced Tomatoes with juice
• 4 cups Vegetable Stock
• 2 tablespoons Worcestershire sauce vegan
• 1 teaspoon Herbes de Provence
• 4 bay leaves
• 2 teaspoon Sea Salt or more to taste
• 2 tablespoons corn starch

 

 

• ans, peas, tomato paste, mushrooms, diced tomatoes, and Vegetable stock (or water) and bring to a boil.  Once boiling, reduce down to a summer. Add the Worcestershire sauce, Herbes de Provance, bay leaves, and stir well to combine.
• Cover the pot and simmer stew on low for 45 minutes until the vegetables are tender.
• In a mason jar, add the 2 tablespoons of corn starch, and add 2 tablespoons of cold water.  Seal jar with airtight lid and shake well to combine.  Add this cornstarch mixture into the stew. It will thicken the broth.
• Serve over pasta, rice, or with a side of focaccia or crusty sourdough.

STEAK.

Servings: 4

Prep time: 15 minutes Cook Time: 90 Minutes

 

“Fat” Marbling

¼ cups konnyaku (konjac) also known as yam cake *

1 teaspoon Sesame oil

1 tablespoon olive oil

 

Dry Ingredients

1 cup pea protein

¼ cup of beetroot powder

3 tablespoons konjac powder

1 teaspoon potato starch

1 teaspoon garlic salt

1 teaspoon onion powder

½ teaspoon parsley

1 teaspoon black pepper

¼ teaspoon Cumin

2 teaspoons Paprika

 

Wet Mix

1 teaspoon tomato paste

2 teaspoons dijon mustard

2 tablespoons soy sauce

2 teaspoons liquid smoke

1 teaspoon molasses

1 cup of vegetable broth

 

For marinade

1/4 cup olive oil

2 teaspoon agave

1 tablespoon dijon mustard

3 garlic cloves, minced

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/4 cup Worcestershire sauce

1 teaspoon freshly ground black pepper

1 teaspoon thyme (optional)

 

1. Prepare yam cake by draining and boiling in hot water for 2-3 minutes.

2. Chop and add to a blender with the olive and sesame oil. Set aside.

3. In a large bowl mix together all dry ingredients.

4. In a separate bowl or blender mix together the wet ingredients.

5. Add to the dry mixture, then add in 1 cup of the chopped kojac pieces. It will be soupy at first but firm up as you mix.

6. If it continues to be too wet add in more pea protein 1 tablespoon at a time, until a sticky dough forms.

7. Cut the dough in 2 and place on a piece of aluminum foil or parchment paper.

8. Form into desired shape flatting until you have a 2’ thickness. Wrap tightly in aluminum foil and place in a steamer basket.

9. Simmer for 90 minutes. Flipping halfway through.

10. While these are steaming mix together ingredients for the marinade and set aside.

11. After 90 minutes remove the steak from the heat and allow to cool slightly before unwrapping.

12. Soak in the marinade for at least an hour. I left mine overnight, the longer these sit the juicer the flavor.

13. These can be grilled in a dutch oven skillet or grill. Cook each steak on both sides until nicely browned and caramelized.

14. Garnish with parsley and thyme and enjoy!

 

 

 

🥢Pro Tips:
*If you can't find the konyaku use the konjac powder and mix 1/4 cup of powder 1/4 cup of refined coconut oil and a teaspoon of seasame oil to make the "fat" marbling.

* These can also be baked at 400 degrees for 60 minutes, but I found that the boiling method works best to help retain the bright red color.

*If you don’t have a steamer you can make your own by adding a corrlander to a large pot and adding about an inch of water to the bottom of the pan.

*I have also seen people use crumbled tofu as well, but I prefer the fatty texture of the yam cake.

 

[Reiki Knight 13 1,461]

fried oyster/king trumpet mushroom chicken

 

Ingredients 

• ▢150 g oyster mushrooms
• ▢1 ½ cups plain flour
• ▢1 ½ teaspoon paprika powder
• ▢1 ½ teaspoon garlic powder
• ▢1 ½ teaspoon onion powder
• ▢1 teaspoon turmeric powder
• ▢¼ teaspoon cayenne pepper (add more or less depending on how spicy you like it)
• ▢1 teaspoon salt
• ▢Cracked pepper
• ▢Oil for frying, ive used canola oil

Dipping Sauces

• ▢Creamy BBQ - mix equal parts of mayonnaise with bbq sauce and a dash of apple cider vinegar
• ▢Sriracha

Instructions

• Wipe oyster mushrooms with a damp paper towel to remove any dirt
• In a large bowl, add the flour and all the spices. Mix together until well combined
• In a second bowl, add ⅓ cup of the flour mixture with ¾ cups of water. Whisk together until to achieve a smooth batter consistency
• Dip each mushroom into the wet batter mixture then into the flour mixture. Double coat each mushroom back into the wet batter and then back in the flour mixture, making sure the mushrooms are fully coated in flour
• Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don't overcrowd the pot, you can fry a few at a time depending how large your pot is. Let them fry for a few minutes until nice and golden on all sides
• Remove and place on paper towels to remove excess oil, then place on a cooling rack to keep crispy until the rest is done. Enjoy with your favourite dipping sauce or make a delicious vegan "chicken" sandwich

 

 

Tips for Fried Oyster Mushroom Recipe

1. Don't wash mushrooms with water, this will make them watery and mushy. Instead, use a damp paper towel to clean them and remove any dirt
2. Double coat mushrooms to make them super crispy! Just make sure you get all the corners of the mushrooms so they're fully coated for the ultimate crunch
3. Create more batter if needed. If you run out of the wet batter when coating the mushrooms, add more of the flour mixture with water to create more batter
4. Test the oil is ready before frying. Do this by dropping a pinch of flour into the oil. If it starts to bubble, its ready!
5. Don't overcrowd the pot. You can fry a few at a time in batches depending how large your pot is.
6. Remove excess oil with paper towels and place on a cooling rack. After removing the excess oil place on a cooling rack until all the mushrooms are done. This will keep them crispy until you're ready to eat

 

 

That is all of the meat sub repcies  I have found so far. I have a few vegan dairy or egg sub recpies if anyone is interested as well. I can post those tomorrow. Again feel free to post whatever recipes you happen to find as well and for those going meat free enjoy.