Mock Meat | Recipes From Mom’s Cook

5 months ago

Other than tofu, here is another good meat alternative for those who want to stick with a plant-based diet. You can make a big batch of it so you don’t have to make it every time you want some ‘meat’ in your cooking. It keeps well in the refrigerator/freezer. There are many ready-to-eat mock meat that are available in the market; frozen, dried and canned. But if you want something fresh, less processed and no preservatives… homemade mock meat is for you! I got the recipe idea from 7 Secrets Cookbook and this is my modified version of it. And I use this recipe a lot in my cooking. It is easy to make and it’s good. Great for sandwiches, stir-fry, burgers and other cooking. I even enjoy eating it just by itself ;-D

Classification: Vegan


2 cups soaked soybeans (or garbanzos: if you use canned garbanzos drain the liquid and add water to equal 1 1/2 cups total liquid)

1/4 cups soy sauce

1 and 1/2 cups water/broth/liquid

2 TBspoon nutritional yeast flakes

3 TBspoon chicken-like seasoning

2 TBspoon onion powder

1 TB garlic powder

1 teaspoon coconut or olive oil (or any good cooking oil available)

2 cups gluten flour, preferably ‘vital wheat gluten’ (or 1/4-1/2 more if needed)

*If some ingredients are not available in your area, just use whatever good alternative that’s available. You may use a regular flour if gluten flour’s not available. Ingredients like nutritional yeast and Chicken-like seasoning can be replaced by other seasonings.


1. Soak at least one cup of dry soybeans or garbanzos for least 8 hours at room temperature. Drain afterwards.

2. In a blender, place 2 cups of soaked soybeans with 1 1/2 cups of water along with the rest of the ingredients, except the gluten flour. Blend on high until fine and smooth.

3. Pour mixture into a big mixing bowl and add gluten flour. Knead for about 2 minutes until dough becomes stiff. If it’s too soft and not holding together, add 1/4 to 1/2 cup more gluten flour.

4. Divide dough into two pieces and place on an oiled cookie sheet or 2 bread pans. Bake for 50 minutes at 350*F (175*C).

5. Cool on a rack before slicing. Refrigerate or freeze.


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