Meat Alternatives
Pulled Jackfruit
BBQ Lentil & Mushroom Balls
Steak
Mince "Meat"
Cauliflower Wings
Spicy Bean Burger
Chickpea Nuggets
Schnitzels
"Chicken"
Mushrom Bacon
Fried "Chicken"
Mince "Meat"
This is a Pass the Plants Recipe
Makes 6 Cups
Why not try this with our Taco recipe
Ingredients
1 head of cauliflower - Cut into large florets
8oz Portobello Mushrooms - Sliced
2 medium Carrots - peeled & chopped into 1” pieces.
1 Medium Onion - Chopped 1”
2-3 Cloves Garlic - Peeled
¼ Cup Sun-dried Tomatoes - If using from a jar, dried in advance
1 Cup Pumpkin Seeds
Method
Using a food processor, shred all the ingredients except the pumpkin seeds and sun-dried tomatoes.
You want everything to be the same sized pieces.
Separately process the pumpkin seeds and sun-dried tomatoes to a fine mix - Don’t go too far and puree it.
In a large non stick pan, cook the vegetables over a medium heat for about 6-8 minutes.
Don’t use oil. You want to remove the moisture from the mix.
Add the pumpkin seed mix, combine in the pan and cook for a further 1 minutes.
Remove from heat.
You can keep this mince in the fridge for up to a week or store in the freezer for up to 3 months.
Enjoy!
Cauliflower Wings
Serves 2 Generously
Ingredients
½ Cup Milk
½ Cup Water
½ Cup Plain Flour
2 tsp Fajita Seasoning - Find a recipe here
4 Cups Cauliflower - Cut into medium florets
Method
Preheat the oven 220C and prepare a baking tray
In a medium mixing bowl add the milk, water, flour and seasoning.
Whisk until smooth.
Dip the cauliflower into the mix, let the excess drip off and then place on a baking tray.
Bake for 10 minutes.
Flip and then bake for another 10 minutes.
If you want a stronger flavour your can brush more sauce over the cauliflower half way through, when you flip them.
Serve
Enjoy!
Spicy Bean Burger
Makes 4-6
Ingredients
1 tbsp ground flaxseed
1 ½ tbsp water
1 Tin Blackbeans
½ Tin Chickpeas
½ Cup Plain Flour
½ Cup Red Onion, Finely Diced
1 Clove Garlic, Finely Diced
½ tsp Turmeric
1 tsp Chili Flakes
½ tsp Paprika
¼ tsp Ground Pepper
Oil for frying
Method
Place flaxseed in water and put to the side.
Place blackbeans and chickpeas in a large bowl and mash.
Add the rest of the ingredients to the mix.
Stir until well combined.
Use your hands to form balls out of the mix.
In a frying pan, heat oil on medium/low heat.
Place the balls into the frying pan and use a spatula to flatten into pattie shapes.
Fry for about 5 minutes either side.
Serve
Enjoy!
Chickpea Nuggets
Ingredients
½ Cup Bread Crumbs
2 tsp Italian Seasoning
2 Tins Chickpeas
1 ½ Cup Boiled Rice
1 Small Red Onion, Diced
3 Garlic Cloves, Diced
1 tsp Ground Ginger
1 tsp Turmeric
¼ Cup Flax Seed
Method
Preheat the oven to 200c.
Line a baking tray.
Mash the chickpeas in a bowl. Heat the chickpeas in the microwave for 10-20 to make them softer and easier to mash.
Mix in the boiled rice, onion, garlic, ginger, turmeric and flax seed.
Mix together the breadcrumbs and italian seasoning and pour onto a plate.
Mold about 2 tbsp of the chickpea mixture into an oblong nugget shape.
Roll the nugget in the breadcrumbs and place on a baking tray.
Bake for 20 minutes and then flip and bake for another 20 minutes.
Serve
Enjoy!
Makes 22-24 Nuggets
Schnitzels
Ingredients
½ Small Celeriac
375ml Vegetable Oil
2 tbsp + ¼ Cup Plain Flour
¼ Cup Water
1 tbsp Soy Sauce - Check out our soy free soy sauce recipe here
Pinch Pepper
1 Cup Breadcrumbs
1 tsp Salt
Method
Peel your celeriac and slice it ½ cm thick
Lightly flour the celeriac slices using 2 tbsp flour
In a bowl mix ¼ cup of flour, soy sauce,
water and pepper to make a batter.
In a separate bowl place the breadcrumbs.
Dip each celeriac slice into the batter and completely cover.
Dip the battered celeriac into the breadcrumbs and coat.
In a 22cm round frying pan heat the oil on a medium-high temperature.
Once hot place the schnitzels into the frying pan on a single layer.
Fry for 4-5 minutes each side or until the breadcrumbs look and feel dry.
Serve
Enjoy!
Makes 5-6
"Chicken"
Ingredients
1 Tin Chickpeas - Drained
1 tbsp Olive Oil
⅓ Cup Vegetable Stock
2 tbsp Soy Sauce
½ Cup Plain Flour
1 ⅓ Cup Breadcrumbs
½ tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Smoke Paprika
½ tsp Salt
Pinch of Pepper
Method
Preheat the oven 200C and prepare a baking tray
Place the chickpeas in a large bowl and mash them till completely smooth.
Add the oil, vegetable stock soy sauce, flour, ⅓ cup breadcrumbs and seasoning to the chickpeas.
Mix to create a sticky dough.
Place 1 cup of breadcrumbs into a separate, small bowl.
Divide the chickpea mix into 4 and shape into your chosen shapes.
Coat each piece in the breadcrumbs and place on your prepared baking tray.
Bake for 30 minutes, flipping them half way through.
Serve
Enjoy!
Mushroom Bacon
Serves 2
Ingredients
5 Chestnut Mushrooms - Sliced roughly 1/2cm thick
3 tbsp Vegetable Oil
1 tsp Golden Syrup
1 tsp Smoked Paprika
½ tsp Salt
¼ tsp Pepper
Method
Preheat the oven 200C and prepare a large baking tray
Place your mushroom slices, single layer, onto your baking tray
In a small bowl add the oil, salt, syrup, salt and pepper. Mix to combine.
Brush each piece of mushroom with this mix.
Bake for 10-15 minutes or until crisp.
Serve
Enjoy!
Fried "Chicken"
Ingredients;
Chicken;
2 Cups Plain Flour
½ Cup Nutritional Yeast
2 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
1 tbsp Parsley
1 ½ Cup Vegetable Broth
2 tbsp Soy Sauce - Check out our soy free soy sauce here.
Broth Mix;
4 Cups Vegetable Broth
2 Cups Water
Flour mix;
1 Cups Plain Flour
½ tbsp Smoked Paprika
½ tbsp Onion Powder
½ tbsp Garlic Powder
½ tbsp Paprika
¼ tsp Salt
¼ tsp Ground Pepper
Others;
1 Cup Milk
3-4 Cups Vegetable Oil
Method;
Chicken;
Sift the flour into a large bowl.
Add the nutritional yeast and spices. Mix to combine.
Add the vegetable broth and soy sauce.
Knead for 5-7 minutes, until you have a pliable dough.
Broth Mix;
Place the broth and water into a large saucepan.
Break little pieces of “chicken” off, shape them and place them in the broth.
Repeat this until all your chicken is in the broth.
Add more water if the broth doesn’t cover the “chicken”, it will grow in size so make sure it is deep enough to still be covering.
Bring the mix to a simmer and cook for 30 minutes.
Flip each piece after 15 minutes.
Getting Ready To Fry;
Mix the flour mix ingredients in a small bowl.
In a separate, small, bowl add the milk.
Place the oil in a large saucepan, you want it to be roughly 1” high.
Heat the oil till roughly 175C
Finishing;
Cover each piece of “chicken” in flour, milk then flour again.
Fry for roughly 3 minutes each side.
Remove from the oil and place on a cooling rack so any excess oil can drip off.
Serve
Enjoy!
Makes 12-16 Pieces
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