HERE are a few recipes using meat substitutes, both from Meatless Philippines and other sources.
EASY CHILI SIN CARNE (MEATLESS CHILI)
Ingredients:
1 can of kidney beans, 250 g
1 cup of textured vegetable protein, rehydrated in hot water and soy sauce olive oil
1 can diced tomatoes half tablespoon each of cumin and curry powder
1 tablespoon chili powder a sprinkling of aniseed
1/2 cup beer (we prefer Pale Pilsen, though San Miguel Super Dry lends a smokier flavor)
1 teaspoon of gochujang (Korean red chili paste) salt and pepper to taste
Coat the bottom of the pot in olive oil, mixing in the spices at low heat.
Increase heat and saute the kidney beans in the now-spicy olive oil.
When the beans are sufficiently coated in the oil, add the textured vegetable protein. Do not make the mistake of treating it like meat — this stuff browns easily. Constantly stir to prevent sticking.
Add the diced tomatoes, sauteing them briefly in the pan. When the mixture begins to hiss and bubble, add two cups of water.
When all of that starts to boil as well, add a teaspoon of gochujang, and splash the half-cup of beer over it. Bring to a boil, add the aniseed, then simmer to 30-45 minutes, seasoning as you please. The textured vegetable protein has a trick of absorbing flavors more effectively, so season with care as it might be hotter and spicier than you think.
MEATLESS VEGAN BARBECUE WITH “PORK” FAT
Meatless Philippines “pork” (The “meat” is made with rice powder, soy protein isolate, beans, glutinous rice powder, potato starch, soy sauce, lemon extract, black pepper, garlic powder, onion powder, brown sugar, vinegar, tomato paste, calamansi juice)
Your choice of BBQ sauce
Make sure the grill is hot and without flame.
Spray olive oil or vegetable oil on the griller to prevent the product from sticking on the grill.
Grill each side for 4 to 6 minutes, or until golden brown. Do not leave it unattended.
Serve hot with lemon or with your favorite vegan barbeque sauce.
MEATLESS VEGAN BEEF BACK RIBS
Ingredients:
Meatless Philippines “baby back ribs” (The “meat” is made with soy protein Isolate, portobello mushrooms, shiitake mushrooms, beans, soya crème, roasted tomatoes, caramelized onions, wakame seaweed, natural miso paste, rice powder, jackfruit, beets, wheat protein isolate, apple cider vinegar, mustard, natural herbs and spices. The “bone” of the ribs is made from bamboo and rice flour with coconut milk.)
Your choice of BBQ sauce
Preheat oven to 375F.
Spoon some BBQ sauce on the bottom of the pan, and place the ribs on top and brush with more BBQ sauce.
Cover with aluminum foil and bake in the preheated oven for 15-30 minutes.
Allow to cool and set for a few minutes before slicing with a sharp knife
