This is a remarkably good stand-in.
- 1/2 cup TVP (Textured Vegetable Protein), large-flake is best (available in bulk at co-ops; possibly in bags at Whole Foods Market, etc)
- 1/2 teaspoon sage
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce (optional)
- Salt and pepper
- 1 3-inch stick of Kombu (a type of dried seaweed; look in the asian section of your supermarket)
- 2 teaspoons olive oil
- 2 cups water
Combine ingredients in a small saucepan. Simmer until the liquid is almost gone; make sure it lasts at least half an hour to hydrate the veggie protein. Extended simmering also allows the Kombu to flavor the stock and improve the digestibility of the veggie protein, which I find to be (ahem) very important!
Use with pasta sauce for a rich vegan "meat" sauce, or try it in an alternative vegan "chopped steak" sandwich.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.