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16 ounces split peas with imatation ham flavor season
4 medium carrots, peeled and diced
1 1/2 cup white onion, chopped
2 garlic cloves, smashed
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
6 cups hot water
Directions:
Layer ingredients in order listed above. Do not stir
Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
Remove bay leaf and garlic
Ingredients
1 cup dry TVP
3/4 cup water
3 tbsp light soy sauce
1/2 cup mashed medium firm tofu
3 tbsp minced green onions or fresh cilantro
1 tsp roasted sesame seed oil
1/2 white pepper
1/4 tsp salt
3 tbsp chopped water chestnuts
1 tbsp fresh ginger
1/2 cup vital wheat gluten
in the bowl of your food processor, combine the texture soy protein, boiling water, and let soak for about ten minutes until the soy protein has absorbed all the liquid. Add the rest of the ingredients. and process for several minutes until the soy protein is not so course.
Set aside to cool. You can speed up the cooling process by spreading the mixture on a plate and place in the freezer for a few minutes. This will keep the gluten from clumping into strings when it is added.
When cool, add the gluten flour and process until the mixture forms a loose ball. With wet hands, shape the mixture into 24 - 26 balls using a tablespoon. Roll the balls between the palms of your hands. Steam on an oiled plate simmering water for 20 minutes. After they have cooled, you can fry them. (optional) Dip them in duck sauce
What you will need
1) ½ c tvp
2) ½ c boiling water
3) ½ c whole wheat flour
4) ¼ c oat or wheat bran
5) 1 tbsp nutritional yeast
6) 1 tbsp ground flax seeds, optional
7) 1 tsp garlic powder
8) ½ tsp crushed sage
9) ½ tsp fennel seeds
10) ¼ tsp black pepper
11) ¼ tsp salt
12) dash or two of cayenne, optional
13) 1/4 Cup water
14) ½ tsp liquid smoke
15) 3 tbsp soy sauce
16) 1 tsp maple syrup
17) ¼ tsp blackstrap molasses
18) oil for frying
Instructions
Stir together tvp and boiling water and set aside to soak for 5 minutes.
Add flour, bran, and dry spices; stir to incorporate.
In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed).
Add water mixture and remaining liquids to dry; mix well.
With your hands, form mixture into ½" thick patties.
Heat a quarter inch of oil in a cast iron pan.
When oil is hot, fry patties for a couple of minutes on each side, until golden.
Repeat last step with remaining batter, adding more oil each round as necessary.
Serve hot.
2 cups vegetable broth
1/3 cup bulgar wheat
1 cup TVP
½ cup yellow onion, chopped
1 tbsp vegetable oil
1 tsp salt
4-6 cremini mushrooms, chopped
½ cup black beans, cooled
1 tbsp tomato paste
1 tsp cumin
1 tsp vegan Worcestershire sauce
½ cup nutritional yeast
1 cup vital wheat gluten flour
In a small saucepan, add in 1 cup vegetable broth and bulgar wheat. Bring to a boil on med-high heat. Cover, lower the heat, and simmer until fully cooked.
In another saucepan, bring 1 cup of vegetable broth to a boil, then add in TVP to re-hydrate. Turn off the heat.
Add oil to a skillet on medium heat and cook onion with salt until transparent. Add in mushrooms and cook for about 4 more minutes.
In a food processor, add in black beans, tomato paste, cumin, and cooked onion and mushrooms. As it's blending add in vegan Worcestershire sauce.
Transfer mixture to a large mixing bowl and add in vital wheat gluten flour and nutritional yeast. Mix it all together with a spatula. Then add bulgar wheat and TVP to the dough. Mix well with bare hands.
Form into Round Balls or patties and fry on medium heat with a bit of oil until crispy and brown on both sides I baked my veggie balls for 35 minutes on 350 and they came out great!.
