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Tag: match meat

“Pork” tenderloin, limas and ‘tatoes

Our CSA box contained fresh lima beans. Seems like all the recipes I have call for dried or frozen. After googling around a bit for ideas, I settled on this recipe for Tok-cel Lima Beans. So, I don’t know what the deal was with those limas, but they never softened up. Not even after microwaving leftovers. I ate them anyway and the flavor of the recipe was good, but I don’t know if my limas were weird or the recipe was off. If you make it, I’d boil until nearly done, then finish the recipe. That should work.

The “pork” is Match Meat.  It was just defrosted, seasoned with salt and pepper and rolled into a tube like a tenderloin. Again, I consulted my googles for tenderloin glaze ideas. This maple glaze was super easy and tasted great. Then I seared the tenderloin in a frying pan. After it was seared, it was basted with the glaze and then it cooked again on all sides in the pan on low heat, glazing as needed. I drizzled the extra on top after it was sliced.

The mashed potatoes were, mashed potatoes. I’m lazy and leave the skins on pretending that I do it because it’s healthier. I add a couple of cloves of garlic to the boiling potatoes and mash them in with Earth Balance and non-dairy milk. Since I was trying out that Good Karma Flax Milk, I used it. Worked great!

Australian Match Meat Pie

We know Match Vegan Meats gives you a bunch of recipes to try on their website. But Match is also good for substituting in meaty recipes. If you happen to have some old family favorite you haven’t made since you turned vegan, try it with Match. It works best in recipes that bring flavor and don’t rely on the meat for the flavor.

This past week I did a little experimentation for a new sort-of-secret-but-not-really venture. The Australians seem to have down the idea of a meal wrapped up in easy to carry around pastry. The centerpiece seems to be the meat pie. So that’s the first thing I tackled. And I’m so happy with the result that I don’t think I’ll change a thing.

Sorry, I won’t be giving up a recipe on this one. But there are plenty of recipes out there to veganize. Have at it!

A first look at Vegan Soul Kitchen

A few weeks ago, I picked up a copy of Vegan Soul Kitchen. Lately I’ve been all about quick and easy food. So I picked the Spicy Smothered Green Cabbage to make first. It went nicely with some rosemary seasoned Pork style Match Meat patties with apricot sauce and steamed broccoli. The recipe turned out to be a really nice way to spruce up plain old cabbage with stuff I’m going to have on hand anyway. Next time you have a half a cabbage hanging out doing nothing, here’s a quick and easy way to use it up.

Spiced Match Meat Kebab

You know those spicy Persian ground meat kebobs? I’d been thinking for a while that Match Meat would lend itself well to this. So I decided to give it a shot. And I was right. Instead of making it into kebobs, I just formed it into patties and pan fried it. It would be even better on a grill. These were spicy and delicious. Here I’m eating it with Israeli Couscous from Veganomicon and some mixed veggies.

Spiced Match Meat Kebab

  • 1 lb. ground beef style Match Meat
  • 6 tablespoons grated onion
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried mint leaves, crumbled with your fingers
  • 1 teaspoon freshly ground black pepper

1. Combine Match Meat and onion in a large bowl; set aside. Heat oil in a 10″ skillet over medium-high heat. Add paprika, salt, cumin, oregano, mint, and pepper and cook, stirring constantly, until fragrant, about 45 seconds. Pour the spice mixture over the reserved Match Meat mixture and mix thoroughly with your hands.

2. Divide mixture into 4 portions and roll each into a thin cylinder about 10″ long and 1″ thick. Slide a flat metal skewer (see page 100) into each cylinder and press the Match meat around the skewer. 

3. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high (alternatively, heat broiler and position rack 7″ from heating element or just form into patties and pan fry). Grill or broil the kebabs, turning once, until browned, about 4 minutes per side.

Adapted from this recipe.

Match Meat Schnitzel

Before Cosmo’s Vegan Shoppe moved OTP (outside the perimeter for you non-Atlanta folks) I stocked up my freezer with fake meaty goodness. Sunday night we broke into the package of Pork Match Meat and made schnitzel. I skipped the cabbage part of the recipe and instead we ate it with mashed potatoes and roasted asparagus. I did make the sauce though and it rocked on the schnitzel and the taters. Half the package made 4 good sized schnitzel patties. 


I keep forgetting to take pictures of food. I’m cooking food, I’m eating food, just not taking many pictures of it. Mostly it doesn’t matter, but I’m kind of bummed I forgot to take a pic of the Mini Wellingtons from Vegan Lunch Box that I made for Xmas dinner. I used some of the laminated dough I had made before that was hanging out in the freezer. The odd thing is that in the past I’ve had a lot of trouble with the Earth Balance oozing out of the dough and essentially frying rather than baking whatever I was making. That didn’t happen at all this time. Huh. I wonder if that’s because I froze and thawed it. More experimentation is necessary. :-)

For breakfast Xmas morning, Kevin made pancakes. We had them with some Match Meat Breakfast Sausage and purple potato hash browns.

I also made a bunch of cookies that I’ve been trying to distribute before they all go in my mouth. There were white chocolate macadamia nut cookies, chewy chocolate raspberry cookies from Veganomicon and gingerbread cookies. I’m dumb and only took a picture of the gingerbread cookies:

With the extra time off, I tried to make a few items to freeze. The recipe floating around for Apple Sage Sausage caught my eye, so one day I whipped those up. So far, we’ve eaten them for breakfast in a sort of hash form with more purple potatoes and a bit of red bell pepper. The colors are so pretty!

Because there weren’t enough sweets in the house with all those cookies hanging around, I decided to make Egg Nog Cupcakes. Well, Soy Nog Cupcakes. Other than REALLY wanting to stick to the pan, they came out great. Also, I left the booze out of the frosting and made up for it with more Soy Nog, although I don’t think it needed the extra liquid. I gave a bunch away at work so I wouldn’t eat them all.

Match Meat Chicken stuffed with spinach

We had a package of the Match Meat Chicken hanging out in the freezer so I decided to see if there was something I could make with it without having to go to the store. Match Meat Chicken stuffed with spinach was it! You’ll find the recipe here, but you can’t link directly to individual recipes, so just find it in the list and click. The only change I made was to season the meat with salt, pepper, oregano and a little garlic powder before dividing and filling. Oh yeah, I also browned them on the George Foreman grill before baking rather than pan frying. These were really easy and so good! They look like something you spent way more time on than you did. See how pretty it is?

The broccoli is just steamed broccoli, but the potatoes are a new product Cosmo’s is carrying, Instant Organic Mashed Potatoes by Edward & Sons. We tried the roasted garlic version. They were good and practically instant. If you aren’t into cooking, are in a hurry, or just need another quick component to your meal, these might be a good option for you. I’m probably too cheap to use them all that often though because I don’t mind making mashed potatoes.

I’m a copycat

Because I have no original thoughts, I totally copied Leigh’s meatball subs. When she posted about them a couple of weeks ago I knew it was only a matter of time before I had to make them. Last night was the night. A couple of soft rolls, Italian Sausage Match Meat, Teese, and a jar of Trader Joe’s marinara. Pretty lazy food, but really tasty! I was surprised that the marinara needed no doctoring.

I defrosted the Match Meat and formed it into balls, Then I baked them on a cookie sheet for about 20 minutes at around 400 degrees F. Around halfway through they should be turned. It was more like 3/4 of the way through for me because I wasn’t paying attention. Then, I tossed the marinara into a sauce pan and simmered the balls in the sauce until everything was good and warm. The rolls were split, Teese slices placed along both sides and then it we broiled until the Teese melted. Slapped on some balls & sauce, then ate it up. Yum! 

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