RatingYields6 Servings
Category, , Tags

Use this incredibly flexible seitan recipe by Venus McKenzie, #versatilevegan, for ground meat, meatballs, meatloaf, salisbury steak, and more. And be sure to lookout for her upcoming recipe book!

Image © Copyright Venus McKenzie #versatilevegan

Ingredients

TVP Ingredients:
 1 cup TVP chunks or granules
 ½ cup dried portobello mushrooms
 1 cup boiling water
  cup mushroom granules (or 1/2 veggie bouillon cube)
Black Bean Ingredients:
 ¾ cup black beans drained (or other choice of beans)
 ¼ cup pumpkin seed oil (or other oil of choice) Note: Pumpkin seed oil has an earthy meaty flavor.
 1 tbsp molasses
 1 tbsp liquid amino or coconut amino
 1 tbsp balsamic vinegar
 1 tbsp tomato or chilli paste, ketchup or bar-b-que sauce
 ½ tsp liquid smoke
 ½ beet root
 1/8 - 1/4 cup beet juice or water
 1/4 cup nutritional yeast
 Add any salt free seasonings you desire paprika, onion/garlic powder, chili powder etc.
Vital Wheat Gluten:
 1/2 - 1 cup vital wheat gluten(NOTE: Do not add the gluten to the food processor.) This is added at the very end!!!!

Directions

For the TVP:

Boil water; and then add mushroom granules to boiled water; stir until dissolved; add TVP and mushrooms let it sit until it absorbs all or most of the liquid. When the TVP cools squeeze out the excess liquid and reserve it to add if your dough is to dry. Place TVP/Mushrooms in the food processor and process until you have fine shreds. Pour into a large mixing bowl.

For the Black Bean Mixture:

Add all the ingredients to the food processor and blend until slightly smooth. (🛑 DON'T ADD THE VITAL WHEAT GLUTEN!!!) Add half of the shredded TVP and Mushrooms mixture; process just until it is incorporated. Pour the mixture into the bowl with remaining TVP/Mushroom mixture; Mix the ingredients until incorporated.

For the Vital Wheat Gluten:

Add 1/2 cup Vital Wheat Gluten mix well add more VWG as needed until the dough comes together; Knead the dough for about 5 - 7 minutes; Cover and let the dough rest for 10 minutes; Knead for another 5 - 7 minutes; Cut the dough in desire size roll into balls; Place in plastic bag and let rest overnight;

After the dough balls have rested overnight you can add some frozen coconut oil shreds to them and press them into burgers. Wrap them and place into steamer for 1-1/2 hours. You can grill, pan, oven or air fry them. They freeze well! Enjoy!

Other Uses for This Recipe:

• Ground Meat
• Meatballs
• Meatloaf
• Salisbury steak
• Sandwich loaf
• Beef shreds


Nutrition Facts

Servings 6

Ingredients

TVP Ingredients:
 1 cup TVP chunks or granules
 ½ cup dried portobello mushrooms
 1 cup boiling water
  cup mushroom granules (or 1/2 veggie bouillon cube)
Black Bean Ingredients:
 ¾ cup black beans drained (or other choice of beans)
 ¼ cup pumpkin seed oil (or other oil of choice) Note: Pumpkin seed oil has an earthy meaty flavor.
 1 tbsp molasses
 1 tbsp liquid amino or coconut amino
 1 tbsp balsamic vinegar
 1 tbsp tomato or chilli paste, ketchup or bar-b-que sauce
 ½ tsp liquid smoke
 ½ beet root
 1/8 - 1/4 cup beet juice or water
 1/4 cup nutritional yeast
 Add any salt free seasonings you desire paprika, onion/garlic powder, chili powder etc.
Vital Wheat Gluten:
 1/2 - 1 cup vital wheat gluten(NOTE: Do not add the gluten to the food processor.) This is added at the very end!!!!

Directions

For the TVP:
1

Boil water; and then add mushroom granules to boiled water; stir until dissolved; add TVP and mushrooms let it sit until it absorbs all or most of the liquid. When the TVP cools squeeze out the excess liquid and reserve it to add if your dough is to dry. Place TVP/Mushrooms in the food processor and process until you have fine shreds. Pour into a large mixing bowl.

For the Black Bean Mixture:
2

Add all the ingredients to the food processor and blend until slightly smooth. (🛑 DON'T ADD THE VITAL WHEAT GLUTEN!!!) Add half of the shredded TVP and Mushrooms mixture; process just until it is incorporated. Pour the mixture into the bowl with remaining TVP/Mushroom mixture; Mix the ingredients until incorporated.

For the Vital Wheat Gluten:
3

Add 1/2 cup Vital Wheat Gluten mix well add more VWG as needed until the dough comes together; Knead the dough for about 5 - 7 minutes; Cover and let the dough rest for 10 minutes; Knead for another 5 - 7 minutes; Cut the dough in desire size roll into balls; Place in plastic bag and let rest overnight;

After the dough balls have rested overnight you can add some frozen coconut oil shreds to them and press them into burgers. Wrap them and place into steamer for 1-1/2 hours. You can grill, pan, oven or air fry them. They freeze well! Enjoy!

Other Uses for This Recipe:
4

• Ground Meat
• Meatballs
• Meatloaf
• Salisbury steak
• Sandwich loaf
• Beef shreds

Vegan Mock Ground Beef