Remember the seitan italian sausages that I posted a few weeks ago? Well, I pulled a few of the extra out of the freezer and grilled them last night. Yum! I can’t decide if I like them better smothered in peppers and onions or dipped in yellow mustard? Next time we are going to go with sauerkraut and buns!
The real star of the meal was the broccoli slaw. Meijer had little baggies of mixed broccoli slaw on sale last week and I was inspired. I threw 3 of those, a cup of raisins, a cup of roasted and chopped peanuts, and the dressing together and viola! Vegan broccoli slaw salad! The dressing consisted of 3 tablespoons of Trader Joe’s Reduced Fat Mayo (which happens to be super cheap and vegan!), 2 tablespoons of sugar, and 1/4 cup of red wine vinegar. The vegan version of Broccoli slaw is so much lower in calories and fat than the ones made with real mayo or Marzetti’s coleslaw dressing. Trader Joe’s reduced Fat mayo is only 35 calories per tablespoon- added bonus.
I have been dying to try Happy Herbivore’s “bacon” bits for a while and thought it would be a great topping for the salad. Smokey sweet TVP crumbles were a perfect fit. They will be super tasty the next time we make a cobb salad!
TVP Cacciatore Burgers on mini Portobello buns with horseradish mayo sauce. Mmmmmm. We were so excited about these delicious morsels that I almost forgot to take a photo. The oldest mostly vegetarian son got irritated with the dinner disruption and declared, “Mom! Why are you always stopping dinner to take a picture of your food!?”
These little babies can hold up to grilling. Success. And they taste awesome.
1 c. dry TVP
1 c. chicken flavored vegetable broth
8 oz. sliced crimini mushrooms
1/2 red pepper
1/2 medium onion
1 clove garlic
2 tablespoons low sodium tomato paste
1 tablespoon Worcestershire sauce
1/2 c. grated parmesan cheese
1 c. oat flour (or instant oats pureed into flour)
6 mini Portobello mushroom caps (for buns)
For the sauce:
2-3 tablespoons of mayo (regular, or vegan)
1 tablespoon prepared horseradish
Re-hydrate the TVP with boiling chicken flavored broth. Pulse together in a food processor: onion, red pepper, garlic, and crimini mushrooms until chopped extremely small (do NOT puree). Let the TVP cool to room temperature. Drain off excess liquid. In a mixing bowl, combine TVP, mushroom mixture, oat flour, tomato paste, Worcestershire sauce, and parmesan cheese until well blended. Divide and make into 8 patties. The patties are now ready to bake or grill until browned on both sides.
*We grilled our patties at 400 degrees for 5 minutes each side. We also grilled the Portobello buns.
Apply a dollop of horseradish mayo and enjoy!
The mostly vegetarian family just finished dinner. I felt that I needed to report the verdict on Trader Joe’s Meatless Meatballs. I test drove them in a skillet of homemade spaghetti sauce served over whole grain noodles. The kids didn’t complain, but they don’t know that they aren’t eating meat (that is another whole post in its self). The mostly veg husband said, “not too bad.” Personally, I think I could still try to master the homemade veggie meatball. I am not impressed with the $2.00 bag of “meat”balls from Trader Joe’s. They do look good though.
The texture was ok. They were very bland. The directions say that they should sit in sauce for 10 minutes. I believe they would have fallen apart if they sat in the sauce any longer. This is the same problem that I keep having with the homemade ones. The ingredients include TVP and wheat gluten. I have yet to try the combination at home. And, I can’t fathom spending even a few dollars on a sodium filled store-bought meatball. I am going to keep experimenting and see what I come up with. I am not trying to create a true replacement for a good MEATball, but I am still on the hunt for a meatless ball that can hold up to a killer sauce.
Has anyone had any luck trying to create a meatless meatball? I am not against throwing an egg in the mix…….if not; I can always go back to various versions of my killer sauce (beans, zucchini, sweet potatoes, mushrooms, roasted peppers, leftover roast veggies, etc.)