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The evolution of wheat meat

June 8, 2009

So, lately, I’ve been doing my fair share of making homegrown meat substitutes.  I have to say, there’s been quite an evolution.

It started out with the “wheat meat:”

Yes.  This beauty as made from kneading about 5 lbs of whole wheat flour with water until nothing for the wheat protein remained.  I had sore forearms for about 10 weeks after this adventure.  It looked like crap.  But tasted great.  But even Branny doesn’t have 3 hours extra to spend washing wheat flour in the kitchen sink.  I mean, I like to cook, but…

Anyway.  I don’t knock this mess.  It is actually tasty…if you can get past the whole brain-like-appearance.  Check this site out for details, because I doubt I’ll be blogging this step-by-step anytime soon.

It is much quicker if you go straight to the source Vital Wheat Gluten:

This stuff allows you to make your own meat substitute at home with less mess, more convenience, and fewer strained forearms.  Once I broke down, admitted defeat, and began using this stuff in lieu of whole wheat flour, the meat substitutes came flying out of my kitchen.

We evolved from “the brains (pictured above),” which the Omnivore refused to even be in the same kitchen as to something that passes for steak, that the Omnivore accidentally ate in the form of Shepherd’s Pie:

And then the possibilities were opened for sausage, when lead to delicious kabobs:

And by altering the beans used in the recipes and changing the spices a little, we had chicken:

Which led to chicken salad

and then chicken parmesan:IMGP3522

And finally?  The most flavorful product of them all!  Chicken apple sausage

It slices like sausage: IMGP3886

And browns like sausage: IMGP3911

And tastes like, well, apples.  Chicken with apples

1 cup great northern beans
1/2 cup apple juice
2 T minced onion
2/3 c vital wheat gluten
3 T chopped apple
1/2 t rubbed sage
1 t dried tarragon
1/8 tsp salt

Mash beans and combine all ingredients.  Knead together to form a dough.  Roll into desired shape (meatballs, sausage, patties) and wrap loosely in tinfoil like a tootsie roll.  Place in a steaming basket over a pot of boiling water.   Cover and cook for 35 minutes.  Let cool.  Slice, saute, grill, cook as desired.

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5 Comments leave one →
  1. Jenn permalink
    June 8, 2009 1:29 pm

    I am very impressed! It looks great!!

  2. June 8, 2009 2:29 pm

    So creative! You are the only vegetarian I know that manages to make meals that look like they have meat in them!

  3. June 9, 2009 5:32 am

    Dear Friend!
    Greetings from Shizuoka, Japan!
    Thank you so much for kindly accepting my Friendship request!
    You ought to upload your website url on your Foodbuzz Profile!
    We seem to have the same way of writing blogs, but your pics are certainly better!
    Looking forward to sharing!
    Cheers, Robert-Gilles

    http://shizuokagourmet.wordpress.com/
    In case WordPress takes you to my Fantasy Blog!

  4. June 9, 2009 4:58 pm

    Haha! Great minds think alike since I made chicken & apple sausage recently. However your version is one I’d love to try so I can incorporate more meatless meals in our dinner rotations!

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