Vegan Stew Meat.
Once this vegan stew "meat" is prepared, it can be dried and saved for a later recipe.
Recipe
Vegan Stew Meat
Once this vegan stew "meat" is prepared, it can be dried and saved for a later recipe.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Prep
- 5 minutes
- Cook
- 55 minutes
- Total
- 120 minutes
- Additional Time
- 60 minutes
Ingredients
Wet Mix:
- 9.9 mL Marmite or Vegemite (volume measure)
- 30 mL balsamic vinegar (volume measure)
- 30 mL dark karo syrup or molasses (volume measure)
- 30 mL vegetable oil (volume measure)
- 7.4 mL gravy browner such as Kitchen Bouquet (volume measure)
- 1/2 a block of extra firm tofu not drained — count retained
- 237 mL cooked black beans (volume measure)
Dry Mix:
- 177 mL vital wheat gluten more if needed (volume measure)
- 4.9 mL porcini mushroom powder (volume measure)
- 4.9 mL onion powder (volume measure)
- 4.9 mL salt (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: unknown.
- 2 tsp Marmite or Vegemite
- 2 Tbsp balsamic vinegar
- 2 Tbsp dark karo syrup or molasses
- 2 Tbsp vegetable oil
- 1.5 tsp gravy browner such as Kitchen Bouquet
- 1/2 a block of extra firm tofu not drained
- 1 cup cooked black beans
- 3/4 cup vital wheat gluten more if needed
- 1 tsp porcini mushroom powder
- 1 tsp onion powder
- 1 tsp salt
Instructions
- In a food processor, process the wet mix ingredients until they are silky smooth.
- Add the dry ingredients and process for 5 minutes. Or, knead by hand for 10 minutes.
- Form dough into a flat loaf and wrap in parchment paper.
- Place dough in pressure cooker on a wire rack. Add 1 cup of water to the pot and cook at high pressure for 35 minutes.
- Allow dough to cool, then tear it into strips. Cut the strips into bite size pieces for stew meat.
- Cook the chunks for 20 minutes at 300 degrees, flipping halfway through.
- Use cooked vegan stew meat immediately or allow it to dry out completely for later use by letting it cool in the oven with the oven door pried open.
Notes
Let extra vegan stew meat dry, uncovered, for 1 day, then store in a sealed container for up to a month. When ready to use, simply add desired quantity to cooking sauce, soups, or stew until it has rehydrated.
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https://adfreecook.com/vegan-stew-meat/
This meatless "stew meat" recipe is the perfect substitute for slow-cooked beef in soups, stews, and curries.
It's made with a combination of proteins (vital wheat gluten, tofu, and black beans) and seasonings that mimic the look, texture, and taste of beef.
The addition of Marmite (or Vegemite), which is technically known as yeast extract, adds color, umami, and B vitamins.
Using this recipe, you'll have enough vegan stew "meat" for about 3 family-size dinners. Use one third right away and let the other two portions dry completely, then store in an airtight container for up to a month.
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