Notes:
This is the traditional Thanksgiving dinner entree in my family instead of turkey. Most of the in-laws, with the exception of my dear husband, like it as well even though they aren’t vegetarian. It is most often called Moose Meat in New England.
Servings: 10-12
Ingredients:
1 1/2 cups cold water
2 T olive oil
1 T soy sauce
1 T onion powder
1 T All Purpose Flour
2 cups Vital Wheat Gluten Flour (approximately)
3/4 cup smooth peanut butter
1 T Vegex (Marmite or Vegimite)*
Note: If you don't use Vegex as a brown seasoning, substitute what you normally use. If a brown gravy mix is used, I would suggest making into a paste with a little water before mixing in. Also, if you don't have a roasting pan, cooking it at a low temp in a skillet works well. Just make sure to flip it occasionally as the stove top tends to burn it more easily.
*If you can't find this, replace 1/2 cup of water with vegetarian beef broth
Directions:
Mix liquids in bowl
Quickly whisk in enough flour to make it slushy.
Mix in peanut butter and Vegex until all same color and consistency
Mix in more flour until mixture almost holds together without squeezing
Form into 2 patties and fry on both sides or form into an oval and place in roasting pan
Bake at 350 in covered roasting pan with vegetarian beef broth for 45 minutes. Make sure there is some liquid in pan at all times.
Place on a platter with boiled onions, carrots and potatoes for serving.
A quick "beef" broth is vegetable broth with enough soy sauce to make it the right color. I have no measurments for that.
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Tags: Holiday entree, Main Dish
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