Here's a meat substitute that is gluten-free. It contains oats though, so make sure to get certified gluten-free oats if you have celiac disease or are gluten-intolerant. I tried to make it without oats. I tried quinoa, rice, and millet, but it didn’t work right. Oats gave it that “chew” that other grains didn’t. If you need this to be soy-free, you can simply swap out the soy flour for quinoa flour or rice flour and use Bragg’s coconut aminos instead of soy sauce (when it’s needed). When you make the dough, you could just fry it right up but it tastes much better if you steam it first. It really solidifies the ingredients so you can do whatever you want with it afterwards. You also don’t have to wait hours to use it. But again, it tasted a bit better to me when I did.
Plant-Based Meat [Vegan, Gluten-Free]
- 1 “beef” flavored bouillon cubes
- 1 cup boiling water or 1 cup “beef” broth
- 1/3 cup rolled oats
- 1/4 cup soy flour
- 1/4 cup amaranth flour
- 1/4 cup pea protein
- 2 tablespoons arrowroot powder
- 2 teaspoons xantham or guar gum
- 3 tablespoons vegetable oil
- 4 tablespoons tomato paste
- 3 tablespoons gluten-free, low-sodium tamari or soy sauce
- 2 tablespoon nutritional yeast
- 2 tablespoons flaxseed
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- Set up a pot of boiling water with a steamer inserted. In a small saucepan, dissolve the bouillon cube in boiling water to make “beef” broth. In a bowl, combine the rolled oats and 1/3 cup of broth. Mix and let sit for 10 minutes or until the broth is completely absorbed. Set aside.
- In a large mixing bowl, add the soy flour, amaranth flour, pea protein, arrowroot and xanthan or guar gum. Stir well to combine.
- In a smaller bowl, combine the vegetable oil, tomato paste, tamari, nutritional yeast, flaxseed, seasoning and 1/3 cup of broth. Mix well to combine. Add the cooked oatmeal to the wet ingredients and stir until everything is well combined.
- Add the wet ingredients to the bowl with the dry ingredients. Using a rubber spatula, mix until you have a dough. Then wet your hand and knead the dough in the bowl until it feels smooth and holds together. If the dough feels too wet or loose, add more soy or amaranth flour. If the dough feels too dry, wet your hands and knead rather than adding water to the dough. You add less water this way. When you are happy with the consistency of the dough, let it rest for 10 minutes. It should be a bit sticky and not too dry.
- Divide the dough into 4 sections. Shape each section into the shape you want – round or oval patties, logs, etc. – if you are making patties, make them very thin as they will expand during the steaming process. Alternatively, you could shape the entire dough into a log to make a roast. Let them sit again for 5 minutes. Wrap each piece in foil and steam them for 20 minutes. Remove the packets from the steamer, let them cool and refrigerate for a few hours or overnight. When you are ready to cook them, take them out of the fridge and let them come to room temperature. Prepare them however you want.