Guest guest Posted November 2, 2004 Report Share Posted November 2, 2004 I just wanted to add that I use Gimme Lean to make my vegetarian lasagne. It makes THE best lasgagne. The consistency is perfect, as it holds everything together, but you have to let it cool at least 10 or so minutes. If anyone wants the recipe, let me know. It is a recipe my mom used when I was little, when she used to use ground beef. We've been making it " veggie style " for several years with the gimme lean. I've tried other meat substitutes, but nothing beats the taste and texture of the Gimme Lean. Aimee , Rawshine@a... wrote: > I agree with the idea of using " Gimme Lean " if you are not opposed to using a pre-packaged kind of food. It is the best of this type of veggie " meat " that I have found so far. It comes in a tube like sausage and has very much the texture of ground beef, and cooks in a similar way except with much less fat. I like to use it for tacos and other things. Really good flavor and texture. Thanks, Dallas > > -------------- Original message from " Aimee " <aimeeleigh79>: -- ------------ > > > Try " Gimme Lean " . It has that stickiness that might work to keep > everything sticking together! It's what I use for my vegetarian > lasagna, and it turns out great every time. It holds the stuff > together and keeps it from being runny. Hope that helps! > > , " radcsusa " <radcsusa@n...> > wrote: > > > > TVP was my first thought too; what it's missing is another protein > > component to kind of " glue " it. > > > > I wonder if a pre-done bit of oatmeal might not help it. I might > have > > to experiment in a day or two. And maybe add in a little Heinz 57 > for > > flavor or something. > > > > > > , " Rachel " > > <beatlesarecool@h...> wrote: > > > > > > I have made vegetarian meatloaf using TVP or Nature Burger (the > kind > > > for regular veggie burgers, not the tofu ones). They have noth > turned > > > out very well, esp. the Nature Burger ones. Now, I have never made > > > meatloaf with soy crumbles like Morningstar Farms or Boca makes, > and I > > > don't think it would work since they don't stick together like > regular > > > ground beef does. Good luck! > > > > > > > > > , " sweetcatkins " > > > <sweetcatkins> wrote: > > > > > > > > Has anyone had success using the soy crumbles for this? I have > an > > > > idea to mix soy crumbles with the traditional meatloaf > ingredients > > > > just to see how it comes out. Haven't tried it yet though. If > anyone > > > > has tried it, would appreciate your thoughts on this! > > > > > > > > Cat > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2004 Report Share Posted November 2, 2004 That sounds really good. i would love to have a copy of your favorite lasagne recipe posted here. Thanks, Aimee. ~ pt ~ A person usually has two reasons for doing something: a good reason and the real reason. ~ Thomas Carlyle, historian and essayist (1795-1881) ~~~*~~~*~~~*~~~> , " Aimee " <aimeeleigh79> wrote: > > I just wanted to add that I use Gimme Lean to make my vegetarian > lasagne. It makes THE best lasgagne. The consistency is perfect, as > it holds everything together, but you have to let it cool at least 10 > or so minutes. If anyone wants the recipe, let me know. It is a > recipe my mom used when I was little, when she used to use ground > beef. We've been making it " veggie style " for several years with the > gimme lean. I've tried other meat substitutes, but nothing beats the > taste and texture of the Gimme Lean. > Aimee Quote Link to comment Share on other sites More sharing options...
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