Mock Meat


If you love eating meat on a daily basis, you can now opt for mock meats, a vegetarian substitute for real meat.

These are also known as fake or faux meat, these substitutes are usually made with wheat gluten or soy! just like regular meat, they try and mimic its chewy texture and are a very good source of protein, minus the cholesterol found in non vegetarian meat. They are healthier as they don't contain animal fat and usually have fiber, which is absent in animal products.

Now more and more people who are health conscious are resorting to fake meats. After all it has health benefits - it is light in stomach and easier to digest. It can give you flavours similar to meat. Moreover, it is a great option for people who want to taste meat but can't do so due to religious constraints.


SPINACH CHICKEN CURRY

Ingredients :

* Spinach - 3 Kg (Pureed)

* Veg Chicken Substitute (cut into cubes) - 1 Packet

* Button Mushrooms - 2 cups (cut into halves)

* Onion - 1 (minced)

* Ginger Garlic Paste - 1 tbsp

* Tomato Puree - 1 Cup

* Coriander Powder - 1 tbsp

* Garam Masala - 1 tbsp

* Tomato Puree - 1 cup

* Red Chilli Powder - 1 tsp

* Turmeric Powder - 1/2 tsp

* Olive Oil - 1 tbsp

* Almonds - 1/3 cup (soaked in hot water for two hours)

* Coriander Leaves - 1/2 cup (chopped)

* Lemon Juice of 1 piece

* Salt to taste

Method Of Preparation :

First put soaked almonds in a blender and pureed to make a smooth paste.

Heat oil in a skillet. Add the minced onions and saute for about five minutes, until it turns golden brown. Add the ginger garlic paste and saute for another minute. Add the tomato puree and powdered spices and cook until the tomato darkens. Add the mushrooms and cook for 3 to 5 minutes. Add the vegan chicken chunks and cook for another 4 minutes. Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated. Add the almond paste along with 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil. Add lemon juice and salt to taste and turn the heat off. Garnish with coriander leaves. Serve hot.


SPICY VEGAN KHEEMA

Ingredients :

* Textured Vegetable Protein (TVP) - 1 cup

* Vegetable Oil - 1 tbsp

* Grated Ginger - 1 tbsp

* Garlic Cloves - 5 (minced)

* Tomatoes - 3 (diced)

* Carrots - 1 cup (finely diced)

* Green Peas - 1 cup

* Frozen Corn Kernels - 1/2 cup

* Turmeric - 1/2 tsp

* Coconut Milk - 1 cup

* Mint Sprigs - 4 to 5 (grind to a fine powder)

* Coriander Seeds - 1 tbsp

* Cumin Seeds - 1 tsp

* Bay leaf - 1

* Poppy Seeds - 1 tbsp

* Cardamoms - 3

* Cloves - 4

* Stick of Cinnamon - 1

* Red Chillies - 2

* Peppercorns - 1 tbsp

Method of Preparation :

First soak textured vegetable protein in  boiling water for at least 15 minutes. Drain and squeeze out the excess water.

Heat the oil in a wide saucepan. Add ginger and garlic and saute for a minute, till you get its fragrance but don't let it burn. On medium heat, add the spice powder and stir to toast, for about a minute. Add the carrots and stir for a minute, before adding the tomatoes. Cook for few minutes, until the tomatoes are broken down and the juices have evaporated. Add the peas, corn kernels and textured vegetable protein. Add salt. Cook for about 15 minutes more, until all the flavours have blended. Add the coconut milk, mix well, and turn off the heat. Add the mint and stir. Serve hot with chapatis and rice.


MOCK CHICKEN MEAT

Ingredients :

* Light Soy sauce - 60ml

* Sake - 50 ml

* Mirin - 50ml

* Sugar - 1/2 tbsp

* Ginger (grated) - small piece

* Mock Meat - 100 to120 gms

* Sesame Seeds - 1/2 tbsp (toasted)

* Spring Onion Greens - 1 tsp

Method of Preparation :

Mix the grated ginger, sugar, soy sauce, sake and mirin in a sauce pan and bring this mixture to a boil. Add the mock meat, return to a simmer, then lower the heat and cover the pan with a lid. Cook this for another 4 to 6 minutes, depending on the cut of the mock meat. Remove the meat from this sauce, set it on a plate and wrap with some foil. Bring the sauce back to a boil, until the sauce is reduced to syrup, stirring it occasionally.

Grill the meat for 2 to 3 minutes and then transfer it to a platter. Cover with the sauce and sprinkle sesame seeds on them. Garnish with some spring onion greens and your mock meat is ready.


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