This easy to make meat substitute is very tasty and it goes wonderfully with anything, but especially with pasta dishes. I've chose to show it to you with brown rice spaghetti and sauce, but you can add it to any recipe you like.
1 cup of soy flour
1 large potato or 2 medium size potatoes
4 slices of whole wheat bread (in crumbs)
1/4 cup fresh parsley, finely chopped
2 stalks celery, sliced
1/2 raw beet, peeled and sliced
1/2 cup Anaheim and sweet red peppers, chopped
1 medium size onion
2 Tbsp. sweet paprika powder
Salt to taste
1/4 cup olive oil
1 1/2 Tbsp. garlic powder
3/4 cup Vital Wheat Gluten flour (from a health food store or a specialty store)
1 cup brown rice, cooked
1/2 cup walnut pieces
1 tsp. sweet dried basil
Cook the rice until done. Let cool. Peel the onion and corasely chop it. Chop the peppers. Peel the beet and slice it. Slice the celery. Mince the parsley. Put in the blender or food processor the onion, the beet, celery stalk and process with a little water till smooth.
Scrape into a bowl, add all the other ingredients, except the olive oil. Combine well until you have a soft dough. In a skillet, put the olive oil, heat it to 300º F and put the "meat" to cook in it. As the "meat" cooks, break it apart with a fork into crumbles and continue to cook it and move it around until it is golden brown but not tough. Approximately 40 minutes.
If you are going to use it with pasta, prepare your "meat" ahead of time. Prepare your favorite pasta sauce. When both are ready, prepare your pasta. When you are ready to serve and have already added the sauce to the pasta, top with the meatless "meat" and top with more sauce.
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