Vegetarian Ground Pork

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The directions for Vegetarian " Sausage, " an ingredient in the Vegetarian

Scrapple, at the end of this recipe.

 

* Exported from MasterCook *

 

Vegetarian " Ground Pork "

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 170

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry textured vegetable protein granules

3/4 cup boiling water

2 tablespoons soy sauce

4 ounces reduced-fat firm or medium-firm tofu -- mashed

1/2 cup pure gluten powder

(vital wheat gluten)

 

This is a very versatile mixture which I use often for things such as won

ton and other Oriental dumplings, egg rolls, etc. You can cook it first

and crumble it, or use it uncooked.

 

In a medium bowl, mix together the textured vegetable protein, water, and

soy sauce. Let this soak for 10 minutes, then add the tofu and mix

together well. Let the mixture cool thoroughly (if you don't, the gluten

will clump into strings). To speed this up, you can spread the mixture on

a plate, and place it in the freezer for a few minutes. Add the gluten

powder and mix well with your hands.

 

To cook the mixture, form it into 8-10 thin patties. To pan-fry, heat two

large, nonstick or lightly oiled, heavy frying pans over medium heat. Add

the patties, cover, and cook 7 minutes (10 minutes if you want them

browned). Turn the patties over and cook 7-10 minutes on the other

side. To bake, place the patties on a nonstick or lightly oiled cookie

sheet, cover tightly with foil, and bake at 400F for 7 minutes (10 minutes,

if you want them browned). Turn them over and bake 7-10 minutes longer

(cover again if you want the mixture to stay moist). Refrigerate or freeze

for future use.

 

Baking is a good method if you want to double or triple the recipe and

freeze it.

 

Makes the equivalent of 1 lb. (8 to 10 patties)

 

Per patty: Calories: 84, Protein: 14 gm, Fat: 1 gm, Carbohydrates: 5 gm.

 

VEGETARIAN " BURGER " : This mixture makes tasty burgers and is also useful

as a substitute for cooked hamburger in many recipes.

 

Follow the recipe for Vegetarian " Ground Pork, " but use 1 T. soy sauce and

1 T. yeast extract (Marmite) instead of the 2 T. soy sauce. Along with the

tofu add 1 T ketchup, 1 tsp. Kitchen Bouquet, Vegetarian Worcestershire

Sauce, 1 tsp. dried marjoram, 1/2 tsp. each garlic granules, onion powder,

and dried thyme, and freshly ground black pepper to taste. Make into 8

patties.

 

Makes the equivalent of 1 lb. or 8 to 10 patties.

 

Per patty: Calories: 84, Protein: 14 gm, Fat: 1 gm, Carbohydrates: 5 gm.

 

VEGETARIAN " CHORIZO " : This spicy version is delicious with Spanish and

Mexican foods.

 

Make the Vegetarian " Ground Pork, " using only 1/2 cup boiling water and

adding, along with the soy sauce: 2 T. red wine vinegar, 2 T. dry red wine,

1 T. each chile powder and paprika, 1 tsp. each salt, onion powder and

dried oregano, 1/2 tsp. each garlic granules and ground cumin, and 1/4 tsp.

ground cinnamon. Instead of 1/2 cup pure gluten powder, use only 1/4 cup

and add 2 T. unbleached flour with the tofu.

 

Form and cook as for Vegetarian " Sausage " above.

 

Makes 10 patties or " links " Per patty: Calories: 61, Protein: 9 gm, Fat: 1

gm, Carbohydrates: 5 gm.

 

VEGETARIAN " SAUSAGE " : Make the Vegetarian " Ground Pork, " adding along with

the tofu: 2 tsp. crumbled sage leaves, 1 tsp. dried marjoram, 1/2 tsp. each

garlic granules, onion powder, thyme, salt, and red pepper flakes, freshly

ground black pepper to taste, and 1 tsp. Liquid smoke (optional).

 

Make 10 thin patties or 20 small sausage " links, " and cook according to

either method as directed in the basic recipe until browned on all sides

(7-10 minutes per side for patties; 5 minutes per side - 4 sides - for

" links " ).

 

Makes 10 patties or " links. " Per patty: Calories: 61, Protein: 9 gm, Fat:

1 gm, Carbohydrates: 5 gm.

 

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