| Comment | Too many replies to PM.
612g VWG
55g protein powder
1 block (349g) tofu
200g soya milk (Grams!!!)
Mix wet n dry and knead like fuck
season it how u want, and then make a broth for whatever flavour you want it to be. (The broths below are for 3x this recipe portion)
I’d boil the loaf in the broth for maximum taste.
It’s ready when it gets really big and really firm yet bouncy
For the Broth - Pork Flavor
6 cups low sodium vegetable broth or water
1/3 cup soy sauce
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 teaspoons liquid smoke
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
For the Broth - Chicken Flavor
6 cups low sodium vegetable broth
1/3 cup soy sauce
1/4 cup nutritional yeast flakes
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
For the Broth - Beef Flavor
5 1/2 cups low sodium vegetable broth
1/2 cup dry red wine
1/3 cup soy sauce
2 tablespoons vegan Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper |
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