Crumbles

[Guest guest]

Is there some trick to using crumbles in place of ground beef. I made a regular

recipe my kids always liked and I substituted crumbles instead of meat. I would

have gotten away with it except the texture of the crumbles was chewy, like

mushrooms, instead of more solid. I didn't see any directions on the bag for

cooking.

 

Erin

[Guest guest]

I crisp/brown it in a little oil. I prefer it that way.

[Guest guest]

Honestly, I've never done anything.  I use it like you normally would.  I put it

in my egg mugs in the morning and we've used it in spaghetti and no complaints

from our daughter.  She likes it.

 

Ted

 

 

[Guest guest]

You might enjoy the taste of Worthington Vegetarian Burger more. I do brown it

in a little oil in a skillet, before I use it in most recipes. We prefer

this canned product and therefore shelf stable. It is so tender.

 

I use it in many recipes!

 

Judy

[Guest guest]

I also crisp it in my cast iron skillet in oil first. Spaghetti was the easiest

way to transition it into my husbands diet.

My almost 4 yr old daughter has only has real cow grounds once when she was 8

mos. (before we went veg I rarely ever gave her animals to eat anyway) and it

has been a challenge to get her to eat the crumbles. I usually leave her a

serving of food without them in it. But, my husband just made a very rich

spaghetti sauce and she ate the crumbles. She loves tradtional tofu, so I keep

telling her that's what it really is.

Ohhhhh, the one great way to make it savory is to add a few tbsp of Marsala wine

while browning in the skillet. It becomes really rich. I made Rachel Ray's

Eggplant Timbale and sub'd the animals for crumbles. The recipe calls for the

Marsala wine and it really helps give the crumbles the " meaty flavor " that my

Hubby craves ).

They are a great add in to many recipes, so I suggest keep trying.

Best wishes,

 

Cassie

" life's a garden, dig it! "

 

Sent from my iPhone