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Wednesday, July 19, 2017

Meatless Ground Meat | Gluten-Free Dairy-Free Vegan


I have been on a healthier eating journey for four years since having my gall bladder removed that caused me to have digestive issues.  One of the first things to go out of my diet was beef and ground beef.  I simply could not (and still can't) digest the fat in it.  Giving up ground beef meant no more hamburgers and since Saturday nights are hamburger and french fry nights at my house, that just wasn't going to fly.

I have made all kinds of substitutions from grinding up chicken breast and making patties, using lentils for tacos, and just plain ole' skipping the meat all together in dishes that require a ground beef. I've even tried the store bought vegan crumbles and they were, well, nasty.

So, in my quest to find an alternative that I could make at home, I accidentally stumbled upon this creation when I made my vegan meatballs.  I made some adjustment to the original recipe, did some trial and error cooking sessions, and finally came up with the best vegan ground meat substitute that I have ever had!  It's true!!  This recipe is holds it's shape and ground meat consistency when added to soups stews and sauces.  It freezes well.  And it can be made into patties for burgers.  SCORE!!!  Now, let's see the recipe.

Before you start, preheat your oven to 350 degrees.

In a large bowl you will blend up the oat flour, Italian seasoning, salt, pepper, Nut-free Vegan Parmesan cheese, dry onion flakes, garlic powder and paprika.



 In a food processor, grind up the cooked mushrooms until they are a very fine mince.


 Add the ground mushrooms, tomato paste, flax egg, liquid smoke and water to the dry ingredients and stir until the mixture is thoroughly combined.


 You will be amazed at the resemblance of ground meat that this has.



I usually divide the mixture in half and make some of it into hamburger patties and the other half into meatless crumbles.  To make the hamburger patties, using we hands shape handfuls of the mixture into patties and place them onto a baking sheet lined with parchment paper.  I use an ice cream scoop to help get an even amount for each patty.



To make meatless crumbles, using wet hands, place the mixture into pieces onto a parchment lined baking sheet.


Place the baking pans in the oven and bake for about 45 minutes until they are golden brown and crispy.   As the crumbles cook, you may need to take them out every so often and break any larger chunks up.  The patties and crumbles will be dry, but don't worry, we are going to fix that.

Once the patties and crumbles are baked and cooled, heat up some water, veggie broth, beef or chicken broth or bullion in a large pot on the stove.  It really doesn't matter what kind of liquid you use as long as it is a flavor you enjoy.  Boiling the crumbles and patties is important.  After baking they get dry, boiling them will gives them the meaty texture chew that we are looking for.

Bring the liquid to a boil and add the patties first.  Cook them for about 5 minutes.  Then remove them with a slotted spoon and put them back onto the parchment lined baking sheet.  Sprinkle them with salt and pepper.

























Next, repeat with the crumbles.  It important that you don't over boil these.  The oat flour is still oatmeal and can get tough and slimy quickly.  We don't want in our food.



At this point, cool them completely.  Flash freeze them in the freezer and then place them into to Ziploc bags.  The crumbles work fantastic for tacos, spaghetti or any where you would use ground beef.  And the patties make great hamburgers.

Meatless Ground Meat

4 cups oat flour
1 tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. dry onion flakes
1 tsp. garlic powder
1 tbsp. paprika
12 oz.  cooked mushrooms, drained (canned mushrooms work fine)
2 tbsp. tomato paste
1 tbsp. liquid smoke
1 flax egg ( 2 tbsp. ground flax seed mixed with 2 tbsp. water)
2 cups water, you can also use veggie broth, beef or chicken broth or bullion (if you're not vegan)

Before you start, preheat your oven to 350 degrees.

In a large bowl you will blend up the oat flour, Italian seasoning, salt, pepper, Nut-free Vegan Parmesan cheese, dry onion flakes, garlic powder and paprika.  In a food processor, grind up the cooked mushrooms until they are a very fine mince.  Add the ground mushrooms, tomato paste, flax egg, liquid smoke and water to the dry ingredients and stir until the mixture is thoroughly combined.

To make the hamburger patties, using we hands shape handfuls of the mixture into patties and place them onto a baking sheet lined with parchment paper.  I use an ice cream scoop to help get an even amount for each patty.  To make meatless crumbles, using wet hands, place the mixture into pieces onto a parchment lined baking sheet.

Place the baking pans in the oven and bake for about 45 minutes until they are golden brown and crispy.   As the crumbles cook, you may need to take them out every so often and break any larger chunks up.

Heat up some water, veggie broth, beef or chicken broth or bullion in a large pot on the stove.   Bring the liquid to a boil and add the patties first.  Cook them for about 5 minutes.  Then remove them with a slotted spoon and put them back onto the parchment lined baking sheet.  Sprinkle them with salt and pepper.   Repeat with the crumbles.  cool them completely.  Flash freeze them in the freezer and then place them into to Ziploc bags.

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