I’m not a massive eater of these type of processed fake meat products these days but Gareth’s recommendation prompted me to give it a try anyway.
How hard is it to prepare/cook?
It couldn’t be any easier. Just remove one of the two rows of riblets from the box (four riblets), pierce the top of the bag in two places, place in the microwave for 2 1/2 – 3 minutes and you are done.
Soft and tender with that sweet and smokey flavour it promises on the front of the box. It is certainly one of the better tasting processed fake meats to cook at home I have tried over the years. I served them up on a bed of Cajun seasoned low GI mashed potato, a piece of fresh BBQ’d corn, steamed green beans and starred-out carrot pieces in recognition of Texas, the Lone ‘Star’ State, where hickory smoked is the flavour of choice.
Key base ingredient?
Soy. It also contains wheat gluten so no good for coeliacs.
I didn’t keep the receipt but for memory they were about $15 a box which is pretty standard for this type of product imported from the USA.
Absolutely delicious. I could see myself buying these again in the future.
These are so new here in Australia that at the time of this post they aren’t even up on the Cruelty Free Shop website yet so head into one of their four stores if you can’t wait to try them out.
If you try them let me know what you think in the comments section below. I would love to hear your feedback.
2 tablespoons of Savannah's Middle Eastern Spice mix
1 tin of peeled or diced tomatoes
1 teaspoon of cumin
1 teaspoon of cinnamon
2 sprigs of fresh thyme
Half a tin of chickpeas
Dry chilli flakes
Cracked black pepper
Rub the smoked paprika into both sides of the cauliflower steaks then drizzle with lemon juice. Set aside for as long as you can spare. Overnight and throughout the day if possible.
Cook on a hot non-stick griddle pan until the surface starts to soften. 7-10 minutes on each side.
Place the cherry tomatoes, mushrooms and large chunky slices of zucchini in a bowl and sprinkle over 1 tablespoon of the Middle Eastern spice mix. Add some fresh thyme. Toss the mixture together so all the veggies are well coated with the spice mix and thyme.
Cook in an air fryer on 180 degrees celsius for 5 minutes.
Dice the garlic and place in a non-stick frypan and cook until the aroma is released. add in the rough chopped spinach. Add the other tablespoon of Middle Eastern spice mix and a dash of water. Stir regularly until the spinach has reduced by half.
Rinse kale under cold water then shake dry. Sprinkle lightly with cumin and chilli flakes. Place in the air fryer for just 3 minutes on 180 degrees celsius.
Place garlic and diced onion into the same non stick frypan you cooked the spinach in. Brown off then add the tin of tomatoes and chickpeas.
Add in the cumin and cinnamon then stir in well. Reduce to simmer until excess liquid has evaporated while continuing to stir regularly.
Plate up and enjoy.
* You can choose to cook the cauliflower steaks only briefly on each side if you prefer things on the raw side.
2 large handfuls of red lentils, pre soaked or 1 standard sized tin from the supermarket
2 cups of roughly chopped spinach
1 tablespoon of Italian herb mix
1 handful of grated plant based cheese
Start by washing the potato and cutting up into small pieces. I leave the skins on for the extra nutrition.
Steam them until soft.
Place a non stick frypan on the stove and dry cook the diced onions and garlic, move around regularly. Once they start to brown add some water to the pan. This will combine the caramelised bits from the bottom of the pan with mix.
Place the tomatoes, red lentils, spinach and Italian herb mix into the pan. Cook until bubbling then turn heat down low to simmer for 30 minutes. Add a splash of water after 15 minutes.
Once the potatoes are cooked, place them in a bowl and add the black garlic, plant based butter and chopped basil. Season with lite salt and pepper. Mash with a fork until you have a smooth mixture.
Put the mashed potato in the freezer for 20 minutes to cool right down.
Remove from the freezer and with wet hands mould by hand into two large balls. Poke a cherry tomato into the centre of each ball then reshape.
Roll the balls in the breadcrumbs until fully coated. You can cover the balls in a plant based spread or plant based egg wash if you wish. I just chose not to.
Place on a plate and cover with cling wrap then put back into the freezer for at least 20-30 minutes.
While the sauce is simmering, take the mashed potato balls out of the freezer and place in the air fryer at 180 degrees for 10-12 minutes turning a few times.
Spiralise your zucchini into long spaghetti style strands. If you want to cook them place into a not stick frypan with two tablespoons of water and cook for two minutes. Season with lite salt and pepper.
Plate up. Garnish with your favourite grated plant based cheese.
The red lentil tomato sauce can be made ahead of time and frozen in batches. Just grab it out when you need a red sauce.
Start by placing the Asian vegetable mix, mushrooms and pak choy in a steamer. Cook on medium heat for 5 minutes. You want the veggies to maintain their hardness. (You could give this step a miss if you prefer to have them raw).
Cut the tofu into bite size pieces then could on a griddle pan for 5-7 minutes.
In a cup or small bowl add the better than cream cheese and hot chilli sauce. Stir together with a fork or spoon until well mixed.
Slice the bagel in half and toast to your desired level (I like mine closer to the well toasted end of the scale).
Once your bagel is cooked start to place your ingredients on top. I followed this order. Chilli vegan creamed cheese, Asian veggie mix, pak choy, broccolini, tofu then mushrooms.
Drizzle your favourite peanut butter on top and garnish with fresh cut chilli and crushed cashew nuts.