Meat substitutes are one of the most useful and problem-solving recipe additions to any vegan diet, especially, if they are based on whole grains and are nutritious, easy to make and very tasty. This recipe fits the bill! Straight from our kitchen to yours. . .enjoy!
We have decided to let you see some of the preparation process, so that you will see how the chunks look as they are being prepared.
1 medium size loaf of crusty bread (your choice)
2 cups millet (cooked to the consistency of rice. Follow package directions)
2 cups brown rice, cooked
1 large raw potato, peeled and shredded
1/2 cup Old Fashioned Oats
1 1/2 cup whole wheat flour
3/4 cup Vital Gluten Flour or Do-Pep (purchase at health food stores or specialty vegan supermarkets) This is added to give consistency to the dough and make the chunks firm and yet chewy,
1 Tbps. sweet paprika powder
1/2 tsp. oregano
1/2 Tbsp. garlic powder (if you are not a garlic lover, use 1/2 tsp. or to taste)
Salt to taste
2 Tbsp. onion powder (or 1 tsp. or to taste if you prefer the recipe to be less zesty)
1 Tbsp. ground coriander
Your favorite tomato sauce prepared in advance
Note- If you are not able to get the gluten flour or are allergic to it, substitute it with 3/4 cups of cornstarch. The recipe will not be chewy but crunchy, yet the chunks will be just as delicious.
You can also substitute the whole wheat flour for soy flour. The idea os to have a very compact dough so that you can cut it into chunks and it will not fall apart during cooking.
Mix all ingredients in a bowl, adding little by little 1/2 cup of water, mixing everything until you have a firm dough, not too stiff, but by no means runny.
With a large cooking spoon, take pieces of the dough, roll in your hands into the shape of long sausages, place on a plate and cut into sections to the size you want your chunks to be.
Heat up a skillet that is barely "painted" with olive oil, cook the chunks in the olive oil until they are golden brown on all sides.
Heat up the sauce you already prepared, add the chunks to the sauce and cook in the sauce, at low heat for about 15 minutes, until the chunks have absorbed the sauce.