You all know I love to watch “Chopped” on the Food Network. And the other night, the contestants were given pizza dough as their main ingredient during every round, along with the various topping challenges.
Wouldn’t you know it … One of the toppings in the appetizer round was Vegan Pepperoni.
It was like they’d been given something toxic.
Three of the four chef’s won’t even taste it. One guy deep fried it until it was as crisp as, well, fried pepperoni. I think the only person who had any familiarity with it was an Asian guy, who used it in a delicious sounding soup.
This mindset has to change.
What’s so darn scary about Vegan Pepperoni ????
Why does ground up, seasoned & processed animal meat sound more appealing than ground up, seasoned and processed vegetable protein? The animal version has tons more fat, cholesterol, calories and artery clogging ingredients. It’s like saying “I choose death over life please.”
Yes, I find the thought of dead horse on a plate absolutely revolting.
But why is ground cow so much better in his mind?
There is not enough land anymore to feed the world population beef !!
Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.
~ Albert Einstein
The future of meat is Vegan.
If Bill Gates is banking on it, so should you!
I’ll tell you what … If “Beyond Meat, Inc.” ever goes public, you can bet I’ll be buying some stock!
You can learn more about the exciting developments in the Vegan Meat Industry in the latest issue of Vegan Lifestyle Magazine.
I used rehydrated TVP for the “Beef”, but feel free to use one of many hearty plant-based proteins out there on the commercial market today.
Chow! Until next time …
Please have the courage to give plant-based proteins – aka faux meats – a try.
I think you’ll be pleasantly surprised !!
- 1 cup Large-Chunk TVP, rehydrated (recipe follows)
- 1½ cups reserved rehydrating liquid (or veggie broth)
- 1 stalk (3 cups) broccoli, florets
- Sauce Mixture:
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 tablespoons liquid aminos (or low sodium soy sauce)
- 1 tablespoon rice wine vinegar
- 1 tablespoon pineapple juice (or more vinegar)
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- Veggie Fried Rice:
- 1 package Prepared Rice Pilaf, (such as Near East brand)
- 2 cups broccoli slaw, (make your own!)
- 1 large scallion, sliced
- 1 teaspoon sesame oil
- to taste liquid aminos or soy sauce
- Rehydrate TVP in a skillet. Prepare rice according to directions. Meanwhile, combine sauce ingredients in a small bowl, stirring until cornstarch is incorporated.
- Prepare Stir-Fried Rice: Saute broccoli slaw & scallion in sesame oil over medium heat for 2 minutes. Stir in rice, and season with a dash of Liquid Aminos or Soy Sauce to taste. Cover and keep warm.
- When rice is done, add the broccoli to the rehydrated TVP and liquids in a skillet. Turn heat up to medium high, and steam broccoli until just tender, 3 minutes. Uncover, stir in sauce ingredients and simmer one minute longer, until sauce thickens up a bit.
- Serve immediately alongside or over rice.
- 1 cup large TVP chunks
- 2 cups water
- ½ cup vegetable broth
- squirt ketchup
- squirt liquid aminos
- couple dashes liquid smoke
- bay leaf
- Simmer TVP in the remaining 5 ingredients for 20 minutes, until soft but not mushy. Drain, reserving liquid for use in place of veggie broth in your recipes.