Vegan Stew Meat

Once this vegan stew "meat" is prepared, it can be dried and saved for a later recipe.

Prep Time 5 minutes

Cook Time 55 minutes

Additional Time 1 hour

Total Time 2 hours

Calories 132kcal

Ingredients

Wet Mix:

2 tsp Marmite or Vegemite
2 Tbsp balsamic vinegar
2 Tbsp dark karo syrup or molasses
2 Tbsp vegetable oil
1.5 tsp gravy browner such as Kitchen Bouquet
1/2 a block of extra firm tofu not drained
1 cup cooked black beans

Dry Mix:

3/4 cup vital wheat gluten more if needed
1 tsp porcini mushroom powder
1 tsp onion powder
1 tsp salt

Instructions

In a food processor, process the wet mix ingredients until they are silky smooth.
Add the dry ingredients and process for 5 minutes. Or, knead by hand for 10 minutes.
Form dough into a flat loaf and wrap in parchment paper.
Place dough in pressure cooker on a wire rack. Add 1 cup of water to the pot and cook at high pressure for 35 minutes.
Allow dough to cool, then tear it into strips. Cut the strips into bite size pieces for stew meat.
Cook the chunks for 20 minutes at 300 degrees, flipping halfway through.
Use cooked vegan stew meat immediately or allow it to dry out completely for later use by letting it cool in the oven with the oven door pried open.

Notes

Let extra vegan stew meat dry, uncovered, for 1 day, then store in a sealed container for up to a month. When ready to use, simply add desired quantity to cooking sauce, soups, or stew until it has rehydrated.

Nutrition