Vegetarian Ground Pork

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* Exported from MasterCook *

 

Vegetarian " Ground Pork "

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 170

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup dry textured vegetable protein granules

3/4 cup boiling water

2 tablespoons soy sauce

4 ounces reduced-fat firm or medium-firm tofu -- mashed

1/2 cup pure gluten powder

(vital wheat gluten)

 

This is a very versatile mixture which I use often for things such as won

ton and other Oriental dumplings, egg rolls, etc. You can cook it first

and crumble it, or use it uncooked.

 

In a medium bowl, mix together the textured vegetable protein, water, and

soy sauce. Let this soak for 10 minutes, then add the tofu and mix

together well. Let the mixture cool thoroughly (if you don't, the gluten

will clump into strings). To speed this up, you can spread the mixture on

a plate, and place it in the freezer for a few minutes. Add the gluten

powder and mix well with your hands.

 

To cook the mixture, form it into 8-10 thin patties. To pan-fry, heat two

large, nonstick or lightly oiled, heavy frying pans over medium heat. Add

the patties, cover, and cook 7 minutes (10 minutes if you want them

browned). Turn the patties over and cook 7-10 minutes on the other

side. To bake, place the patties on a nonstick or lightly oiled cookie

sheet, cover tightly with foil, and bake at 400F for 7 minutes (10 minutes,

if you want them browned). Turn them over and bake 7-10 minutes longer

(cover again if you want the mixture to stay moist). Refrigerate or freeze

for future use.

 

Baking is a good method if you want to double or triple the recipe and

freeze it.

 

Makes the equivalent of 1 lb. (8 to 10 patties)

 

Per patty: Calories: 84, Protein: 14 gm, Fat: 1 gm, Carbohydrates: 5 gm.

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