Meatless Steaks
Veggie Fillet
1. Pour into a mixing bowl 7 ounce of water and add Spices or Instant Broth.
2. Add 4.5 ounces of Veggie Fillet Powder.
3. Knead the dough with your fingers for a few minutes and permit to rest for a minute or two minutes.
4. Shape the dough into ¼ inch thick Medallions and Steam for 15 minutes. It is Simple it just takes 4 ounce (1 Cup) Veggie Fillet and 8 ounces (1 Cup) Water and Spices, Knead and Steam. By using 1 ounces more liquid you have a texture of a tender chicken breast, one ounce less and knead the dough a little bit longer gives you a more stringy texture like in a pot roast. Remember more liquid and less kneading and you have the texture of a fish filet. Veggie Fillet 1 heaping cup (4.5 oz, 125 gm) Veggie Fillet Powder approx 1 cup (7 oz. 200 gm) cold water, less water firmer Fillet blend slowly, shape, steam or fry and enjoy Veggie Fillet Prep Method 1. Pour into a mixing bowl 7 ounce of white wine or water. 2. In a separate bowl blend Veggie Fillet and Chef Peter Spice French Mix. 3. Add the Veggie Fillet Powder. 4. Knead the dough with your fingers for a few minutes and permit to rest for a minute or two minutes. 5. Shape the dough into ¼ inch thick Medallions and Steam for 15 minutes.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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