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From: Leslie (cpe-67-48-98-58.natnow.res.rr.com)
Subject:         Re: Cooking with Beef Alternative
Date: February 3, 2007 at 5:29 pm PST

In Reply to: Cooking with Beef Alternative posted by Cris on February 3, 2007 at 3:16 pm:

Your best bet is to post your recipe on either recipes or new veggies and ask Deb or Bryanna to "veganize" it. The reason is because there are several options and also whatever you put in it may change some of the spices, etc, that is, some options have less flavor and need flavorings, or alter the amount of liquid in a recipe. Here is a list of possible subs for beef in a recipe:

Yves ground round subs nicely for ground beef one for one

Seitan is very "meatlike," works well in stews, possibly for what you're asking about. I prefer storebought since my homemade seitan doesn't have the texture I like

There is a soy-based substitute -- textured vegetable protein -- comes in stew-like chunks. Very good for stews, I prefer the smaller-cut ones, strips are good for stroganoff, that kind of thing. You can get them at healthyeating.com, I dont' use them too often but they are chewy and texture is similar to beef. They need to be flavored before you add to recipe or you can get a flavored variety.

Tempeh works sometimes, meatlike texture and you can cut it in chunks. I don't personally like it so much in stews but some people do; I like tempeh best in sandwiches and that sort of thing.

Sometimes mushrooms work well in recipes instead of beef, as in stroganoff; you can even put beans, pinto, or kidney, instead of meat in a recipe and it can turn out well.

My best suggestion, is to ask the pros to veganize the actual recipe you have . . .

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