VEGAN GLUTEN-FREE MUSHROOM MEAT SUBSTITUTE TUTORIAL | Connie's RAWsome kitchen
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An example of a gluten-free meat substitute for people who are gluten intolerant. Hope this video is of some help for you. will be doing a new one for u soon.
Just a small tutorial on a gluten-free meat free dish. Will be doing a new one for you all soon. enjoy! let me know if u give this a go…. have an awesome weekend π
Finally! A meat sub that doesn't include Seitan! I've gotta try this one. Thanks
I have tried Mushroom meat hamburger, it patties ok and freezes gr8 but once you thaw it and fry it as a hamburger it tastes like a mash potato sandwich…
Wish this didn't need all the flour and starch π
Can you post the recipe and ingredients in writing please?
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Love this recipe.
Thanks for sharing.
~ Blessings ~
Too much of waste talks.
I'm sorry sir with the recipe please
I watched this video yesterday and I actually tried it! I didn't use Shitake mushrooms but a mixture of Crimini, white and baby Portabellos. I took into account as you said that they would have more moisture. The Crimini have the strongest taste of all of them. I used the corn starch and some oat flour and Amaranth flours all gluten free. and it is important to mix them all well in each step of the way. Even the onion powder, garlic powder and paprika are all plant based. I did use some oil adding a little at a time and there was no need to add more water in the mixture before cooking because of the moisture in those mushroom selections. It's better like Connie shows to put the spices in before adding the oil and gradually all the things in mixing at each step. I made nuggets but I really got that you can make other forms like burgers, sausages using the same basic mixing technique. I do understand that Connie your message is to lightly cook and not over cook or =not cook at all which allows the foods to retain their nutrients. But this was nothing short of amazing! I am going to use the heads to make burgers and sausages because the texture is good with the heads and you can cut them up, use a food processor, smash with a tenderizer. I did come up with a recipe and proportions. Bless you Connie for this video! I am not gluten intolerant but I do find that eating gluten free makes me feel better and my body works better and that is health in a nutshell. I do think that using rice wraps will help the sausage casing . But burgers would be great just as Connie's method is! I will let you know how they turn out!
that recipe is pant based..corn starch is from corn, soy flour is from soy beans
this is the kind of vegan meat i look for!!!
Hi Connie. Very good! I added 1/2 teaspoon of xanthan gum to the mix and that took care of the falling apart problem. I made "riblettes" about 4" long. I spooned a little bbq sauce over them for the last minute of frying. Great bite and taste!
This is brilliant especially if you are in transition to veganism.ty
So many people with fibromyalgia cannot consume dairy, wheat, or chemical/hormone laden foods. Thank you for showing ways to enjoy eating without dairy, wheat, or meat. π
Thanks! I've been wanting to know how to do this for a long time. Much appreciated!
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How long do I steam it? If the mushrooms are too wet from the freezer can I sautee them first to dry them out a bit?
Hey Connie! Yet another great recipe. I love that all the ingredients are easy to get. Instead of making little nuggets can I just roll up the whole thing like a log in foil or wax paper and then steam it in a steamer basket? Then slice into bigger Patties and brown them like a burger? If I steam it that way, does it need to rest or cool down?
I love watching your recipes. you are so creative !
We call it the "LEG" of the Mushroom = as if the mushroom is standing on one leg. So it was funny for me to think of it as a "butt" – I never thought of a mushroom as sitting (more like picturing – a dwarf siting on it π )
Hey Connie! You are a goddess. Thanks for another easy gluten free recipe. I'm one of the gluten (and soy free) folks out there with an autoimmune condition who thanks you every time you cook up something like this. Also, could I use regular button mushroom stems?
I'll be launching a vegan gluten and soy free blog in Hungarian soon. Would you mind if I shared your recipes and translated them for my folks? I'd indicate the original source and refer them to your videos of course. Let me know what you think. Love from a small town in Hungary π
I came across your videos yesterday and I am glued to it, best thing to watch and learn laying in bed sick. You make delicious food and people like you make being Vegan easy. thank you. ππππ
Beautiful recipe Connie. I will be trying this soon!!! π
I believe that βMeat pounderβ is called a mallet π
I love mushrooms and usually just use the whole thing when i cook but next time i got some big stem ones i will save them to try this for sure it look so good thanks Connie
korenn rachelle does this same technique w/ mushrooms and wheat gluten but she wraps them up in rice paper to give it a "chicken skin" texture
can you use xantham gum to substitute the what gluten?
Thank you Connie. Can't wait to try this! Been wanting to ask you what kind of frying pan is it that you use? Looking for a healthy pan.
I love this idea, thank you for sharing. Definitely trying it tonight.
What kind of starch did you use?
I've been wondering if there is just one type of mushroom to use for this. I'm glad I can use button mushrooms π
Connie, you're awesome! !! π
Thanks for the ideas to go gluten free meat alternatives!!
Thank you for your videos, I continue learning from every one of your videos. Amazing.
Connie thank you so much for this recipe I will try this out as I am plant-based
This is very interesting. I think I need to try this!
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Thank you for sharing this recipe! Can't wait to try it:)
What sauce could I use if I dislike both barbecue sauce and ketchup, aside from more seasoning and water?
Great recipe, Connie. Thank you. Do you ever use jackfruit, raw ripe or canned green, for a meat-type dish? Iβd love to see a video f that. All the best.
This looks amazing! I love mushrooms and eat them in almost everything but I've never thought to smash the stems up like that. Brilliant! Can't wait to try this one. π
I like the fact you come up with your own recipes. A very talented lady. π©πΌβπΎ if you were to add the vital wheat gluten how much would you add.?
Hi Connie!!! Thank you for that video. Can you tell me which rock pan that is?
Ma. Connie can you sub trumpet king mushrooms..I use them alot since I haven't found any fresh shitake mushrooms here in my city..
You really know how to put things together. Everything you make looks amazing. I would love to eat at your house!!
I believe they're called flower shitake mushrooms in the Asian markets. I make mushroom powder from the dried ones. This is absolutely brilliant use of the stems!! I used to just freeze the fresh stems and add to a bag of frozen scraps to make broth. Can't wait to try this. Planning a trip to the Asian market tomorrow. Perfect timing π What kind of starch did you add?
I appreciate your recipes that are zero waste. Thank you.