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This month I’m starting a new series of recipes. The theme is veggie meat. I don’t know about you, but I don’t like paying through the nose for the stuff they sell at the grocery store or the ABC. But finding recipes that taste as good as the commercial stuff isn’t easy.

I have, however, found a few that our whole family likes. I hope you will enjoy them too. Knowing that many people have problems with or allergies to certain foods, I’m including a couple without soy, and this one is gluten free.

1 cup soaked soy beans, ground (may use rather moist soy fiber leftover from making soy milk)
1 cup tomatoes
4 Tbsp peanut butter
1 Tbsp oil
4 Tbsp soy sauce
½ cup bread crumbs or dry oatmeal
3 tsp onion powder
1 tsp salt or less (I find a scant teaspoon is best)

Blend tomatoes, peanut butter, oil, soysauce, and seasonings. Add to ground soybeans. (When using soaked soybeans, I ground them in the blender, though I had to stop and stir them a lot. A meat grinder might work.) Add bread crumbs, mix well. Fill 2 greased tin cans. Cover (I use aluminum foil with a rubber band to hold it on), place on a rack in a tall kettle, and steam for 2 ½ hours.

These freeze well. I usually freeze one in the can and take it out later. The meat doesn’t set very firmly, so it usually ends up being more of a thick spread, which is fine with me—I can make it fit the bread.

My husband doesn’t like spreads based on peanut butter, but this one has enough seasonings and other things in it that he does like it, though he’d rather have my veggie patties. Unfortunately, I won’t have room this month to share the recipe for them, but I’ll hopefully get it posted sometime. If you are my personal friend on Facebook (not just following my blog), you can find an older version of the recipe in my notes.

Because of how long it takes to cook this recipe, I plan on making a double batch next time. One can’s worth seems to be enough for my husband, daughter, and me for a meal, so that would give us almost a month’s worth. Then I’ll probably freeze most of it and use it as something to break the monotony of veggie patties for sandwiches.

Next week I’ll be sharing my recipe for Gluten Garbanzo Roast. In spite of my husband’s strong dislike for garbanzos, this is one of our favorite recipes! I made it for last Sabbath, so I’ll be posting a picture or two. In the mean time, why not share your favorite sandwich spread? Post it in a comment or in your blog with a link here.

This recipe is my variation of the recipe in the Ten Talents cookbook. You can buy it from Amazon using the link below:

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