This is my basic plant-based meat recipe. Since I am a big fan of tempeh, I include it in this recipe to increase the protein content. Tofu can be used instead of tempeh. This is an excellent meat replacement for dishes from around the world. See Mediterranean tempeh/tchikun. The colour of the tchikun can vary, depending on the type of tempeh used. Sometimes, if I want a darker coloured “meat” I use soy-black bean, or soy-chili bean tempeh.
Dry Ingredients
1¼ cups gluten flour
2 tablespoons chickpea flour
1 tablespoon mushroom powder
1 teaspoon poultry seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon bouillon powder
½ teaspoon salt
Wet Ingredients
8 ounces (225 g) tempeh
¾ cup water
2 tablespoons oil (olive, or sunflower or other favourite oil)
Preparation
Combine wet ingredients in blender jar; blend until smooth. Transfer to bowl of stand mixer.
Add dry ingredients to blended mixture.
Mix well on low with dough hook. Knead a good 8–10 minutes.
Shape into 1 or 2 loafs. Wrap securely with parchment paper and foil. (Optional: Sprinkle parchment with steak spice.)
Bring water in steamer to a boil. Steam for 1½ hours.
Cool before using in a recipe. Texture if better for shredding the next day.
Optional Glaze
While still warm, brown in a bit of oil, maple syrup, mustard and steak spice.
