Been cookin...

Vegan Talk
#1

I have a basic understanding of why a lot of people prefer to stay away from wheat gluten, but am unsure how likely a person is to have an intolerance to it. Many people suggest less than one out of every hundred people, and some suggest that the humanity in general has an intolerance to it.

I’ve been making a lot of patties from fresh vegetables and I refuse to use eggs as a binder. I’ve been using breadcrumbs and sometimes gluten. I’ve made some awesome black bean burgers with onion, garlic, broccoli, carrot, breadcrumbs, and of course blackbeans. I however, made some lackluster squash and zuccini patties.

I’m looking for links, help, and suggestions for fresh patties.

I’m also looking to work with TVP in conjunction with gluten and am wondering what ratio works best.

I’ve made plenty of seitan that I enjoy a lot.

I’m wondering though what ways people have been successful at producing a texture like the gardein products…and the fake nuggets from earth fare. I like the sweet and spicy ones!!!

anyways, I’m trying to figure out some ways to find that texture and I’m more than happy to finally be on the site. Please, if you’d like to post any links to reading material for me (it doesn’t matter how extensive it might be) or favorite recipes, I’d be very thankful!!!

thanks again,
-Dody

#2

hi dody!!! Hope this simple tip can hep your cooking…

Eggs in a recipe act as either a binder, thickener, or leavener. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, in veggie burgers or casseroles, you would want a “binding” or “thickening” effect, so you could add arrowroot, cornstarch, flour, oats, or breadcrumbs to reach your desired consistency. However, when trying to substitute eggs in baking, it can be a bit trickier. When making cookies, breads, and baked goods you can use applesauce, pureed bananas, pureed dates, or Ener-G Egg Replacer when you need the “binding” properties of eggs. To achieve the “thickening” qualities of eggs in pie fillings or custards, I use cornstarch, or flour.