These recipes were given to me by our Heavenly Father, God, to freely share them with all the people in the world who no longer can afford to buy real meat or poultry to feed their families or themselves. You can still have meat or poultry recipes without having to pay for real meat or poultry. Most people cannot tell this is not real meat when eaten, unless you tell them.
Please give all praise, honor, glory, and thanks to God for these free recipes.
I hope they will inspire you to create more of your own that you will share with others freely.
FAUX CHICKEN PATTIES OR FAUX CHICKEN MEATBALLS
In a food processor, place 1/2 loaf of whole wheat bread or white bread and process it on high for 15 seconds to turn it into breadcrumbs. Add 1 large egg, 2 chicken flavor enhancers, 1 tsp. each garlic powder and onion powder, mixing well. Form dime-sized meatballs from this mixture or form four to five patties from it. Cook them in a skillet with a lid on it in 1 can of chicken broth for 10 minutes for the meatballs, and 20 minutes for the patties, flipping the patties over after cooking them for ten minutes. When done, the faux chicken meatballs can be used as they are or drained on white paper towels and crumbled up to use for soups, stews, chicken chili, chicken tacos, chicken enchiladas, chicken fajitas, chicken salad, or for any recipe you need to use cooked chicken. The cooked faux chicken patties can be used like a cooked chicken breast. The leftover broth can be thickened into a gravy with a mixture of 1 Tbsp. flour and 2 Tbsp. cold water stirred until smooth. Add it to the broth, cooking while stirring constantly, until it has thickened into a gravy. Serve the gravy over the cooked faux chicken patties or faux chicken meatballs. These can be made ahead of time and frozen using Glad plastic wrap to wrap them individually then placed in Hefty quart or gallon freezer bags to reheat in the microwave for a minute as needed.
FAUX BEEF PATTIES OR FAUX BEEF MEATBALLS
Using a food processor, turn a half loaf of whole wheat bread into breadcrumbs. Add 1 large egg, 2 beef flavor enhancers, 1 tsp. each garlic powder and onion powder, and mixing well. Form patties from this mixture, or form small dime-sized meatballs. Use a large covered skillet. Place a can of beef broth in the skillet, and cook the patties in the broth for 20 minutes with the lid on the skillet over medium heat. Flip the patties after they have been cooking for 10 minutes. The meatballs only need to cook for ten minutes with the lid on the skillet.
To use as hamburger patties, drain on a white paper towel. Place each one on a bun, and add any condiments you want. They can even be placed on a grill to reheat for a minute on each side if you want that grilled flavor. Liquid Hickory Smoke or Mesquite could also be added to the mixture for different grilled flavors.
To use as cooked hamburger meat, crumble up the drained cooked faux hamburger patties, and use as you would in any recipes that require cooked hamburger meat. In stews, soups, spaghetti, lasagna, stroganoff, tacos, or chili, you can use the cooked crumbled up faux beef patties or the faux beef meatballs if you so choose.
To use the faux beef meatballs, drain them, and add to any recipe that requires cooked meatballs, or add to a can of spaghetti with sauce, or marinara sauce and cooked spaghetti noodles, or meatball subs, and heat through.
You can use them as appetizers by heating a jar of any jelly you enjoy in a saucepan, then adding the faux meatballs to the sauce and heating them through. Stick a toothpick in each faux meatball, and serve them hot in a shallow bowl with a large spoon to dip the sauce over them.
To make faux hamburger steak or faux Salisbury steak, thicken the beef broth after the faux beef patties are cooked by mixing 2 Tbsp. flour with 4 Tbsp. cold water until smooth, and stirring it into the broth. Keep stirring it over medium heat until it has thickened into gravy. Serve the gravy with the cooked faux beef patties. You can also sauté a sliced sweet onion in a butter sprayed skillet, and serve the onions over the patties, with or without the gravy. The faux beef meatballs could also be served with the gravy and sautéed onions. By adding 1/2 tsp. ground cardamom, you could make Faux Hungarian Meatballs or by adding 1 tsp. Italian Seasoning you could make Faux Italian Meatballs. These can be made ahead of time and frozen for use as needed. Store them in the freezer using Hefty quart freezer bags that zip.
You could also make a tomato gravy and serve over the patties or meatballs for Faux Swiss Steak or Meatballs.
FAUX BEEF STROGANOFF
This is one of those recipes that can be used in many different ways. The taste is so amazing you will have to try it for yourself to believe it can taste so good, using the basic recipe to make meatballs, beef patties, chicken patties, or turkey patties, just by changing the amount of bread you use, seasonings you enjoy, one large egg for binding it together, and by using a different flavored broth or by using those new flavor enhancers almost all grocery stores now sell that are in the broth section. Usually two of those flavor enhancers are plenty, but feel free to experiment with how many to use to make it taste the way you want it to taste. You can also make your own broths by using powdered bouillon and water heated together and mixed well.
To make your own homemade breadcrumbs is very easy if you have a food processor. Just place two slices of bread in it, and in about 15 seconds on high, you have enough breadcrumbs to make 15 small meatballs for this recipe. If you want to make 4 or 5 patties about the size of a normal hamburger, it will take about one-half loaf of whole wheat bread turned into breadcrumbs. Otherwise, the ingredients for the meatballs remains the same whether you are making meatballs or patties. If you need to make more servings, just double the recipe, or triple it. You can change the spices to suit your own preferences as well. Be creative, and experiment with this recipe to make it your own that you can use in a variety of recipes. It will freeze well in Hefty zippered freezer quart bags for one single serving later.
Place 1 quart chicken or beef broth in a skillet that has a lid. The flavor of broth you use will determine how it tastes. Heat to boiling. Add garlic and onion powders to suit your preferences. Stir well to mix. Then cover the skillet with its lid, and turn heat down to simmer while you make the meatballs. You will need 2 slices of bread to make your breadcrumbs in your food processor for 15 seconds on high, or you can use 1/2 cup ready-made Italian breadcrumbs if you don't have a food processor. If you make your own breadcrumbs, add 1 egg, 2 Beef Flavor Enhancers, 2 Tablespoons grated Parmesan-Romano cheese, and 1 teaspoon Italian Seasoning, then mix well. Adjust or change seasonings to suit your own preferences. If you use purchased ready-made Italian breadcrumbs, omit the Italian Seasoning, but still use 1 large whole egg, 2 Beef Flavor Enhancers, and the 2 Tbsp. grated Parmesan-Romano cheese. Even if you use half a loaf of bread, it's not necessary to increase the seasonings, cheese, or egg, unless you want more intense flavors.
Form tiny balls about the size of a dime for the meatballs. Place them into the heated broth. Cover the skillet, and simmer them for ten minutes without stirring them. (At this point you could also create a delicious soup by placing 2 cups chopped mixed vegetables in the broth and simmering it another ten minutes or until the vegetables are done.) The meatballs will double in size when done.
To continue making the Faux Beef Stroganoff, you will need to add enough wide egg noodles into your skillet to make two servings. Cover the skillet, and simmer the egg noodles for eleven minutes to get them al dente. When the egg noodles are done, remove from the heat, and add 1 cup plain yogurt or sour cream, and stir it into the skillet to make a creamy sauce. You can add black pepper or cardamom to suit your own preferences. Combine everything. Serve and enjoy!
I have made this into 4 or 5 patties and simmered it in beef broth for 20 minutes, turning the patties over halfway through the cooking time, and used one of them on a hamburger bun with mustard and dill pickle slices. I couldn't tell the difference from the taste of a real hamburger. The other cooked patties I froze wrapped individually, then placed in a Hefty freezer bag for later meals.
To make 4 or 5 patties, you need to use 1/2 loaf whole wheat bread to turn it into breadcrumbs in your food processor in 15 to 30 seconds on high. If you use purchased breadcrumbs, use 2 cups to make four patties. You will need to add any seasonings you prefer and 2 Beef Flavor Enhancers, plus one whole egg, which makes the ingredients bind together well. Then form four or five equal-sized patties. Place them into the hot broth, that is flavored with any seasonings you prefer. Simmer them covered for twenty minutes, turning them over after ten minutes. You can make a gravy for the cooked patties by mixing 2 Tbsp. flour into 1/4 cup cold water and stirring it until the flour is completely dissolved, then adding it, while stirring it into the hot broth. Even if you try to stir Wondra Gravy Flour directly into the hot broth, it will create lumps. If your cooked gravy has lumps in it, you can place it in a blender with the lid on it, and liquify the gravy on high for 30 seconds. All the lumps will be gone, and your gravy will be smooth.
What makes this so amazing is that it will absorb the broth's flavor or flavor enhancers you use to make it taste like it is meat or poultry. Use chicken broth or chicken flavor enhancers to make it taste like chicken, beef broth or beef flavor enhancers to make it taste like beef, or use turkey broth to make it taste like turkey.
I used a purchased fish stock to try to make a faux fish filet from white breadcrumbs, but it didn't taste good to me at all. If you want to experiment with any fish flavor, I suggest you poach your own clean fish filets in water in a covered pan or skillet until done, then use that for your fish stock.
FAUX MEATLOAF RECIPE
In a food processor place a 16 oz. loaf of sliced whole wheat bread and 2 cups of uncooked quick oatmeal, and process on high for 15 seconds to turn the bread slices and oatmeal into crumbs. Add 3 large eggs, 2 beef flavor enhancers, 2 Tbsp. A-1 Sauce, 1 diced sweet onion, 1/2 cup Half and Half milk, and 1 small can of tomato sauce, mixing well to combine all the ingredients. Pour mixture into a butter sprayed 9x5 loaf pan. Bake at 350 degrees for one hour. During the last 15 minutes of baking time, spread the following mixture over the top evenly to make a glaze: 1/2 cup light brown sugar, 1 Tbsp. yellow mustard, 1 Tbsp. A-1 sauce, and 2 Tbsp. ketchup. Serve with mixed vegetables and mashed potatoes or macaroni and cheese, with a 4 oz. diced peaches cup over a slice of Sara Lee Butter Poundcake for dessert.
FAUX BBQ BEEF RECIPES
In a food processor, create breadcrumbs from 1/2 loaf of sliced whole wheat bread on high speed for about 15 seconds. Add 1 large egg, 1 tsp. liquid hickory smoke seasoning, 1 tsp. each onion and garlic powders, and 2 beef flavor enhancers. Form dime-sized meatballs from this mixture. Cook them in a skillet using 1 can beef broth for 10 minutes covered with a lid over medium heat. Drain them on a white paper towel. Crumble the cooked meatballs into a saucepan, and add your favorite barbeque sauce, (honey hickory,) to them and heat through. A diced sweet onion can also be added, if desired. Serve this Faux Barbequed Beef on hamburger buns with dill pickles.
To make Faux Boneless BBQ Beef, use the mixture to make patties, and cook them in the can of beef broth for 20 minutes, flipping patties over after cooking them 10 minutes. Keep skillet covered while cooking them. Once cooked, you can drain off any liquid, and use them as Faux Boneless Beef Riblets or slice them into Faux Boneless Beef Ribs, then continue with the recipe, by adding your favorite BBQ sauce over them, and heating through. Use as you would any BBQ Beef. Great to use for Memorial Day, July 4th, or Labor Day celebrations. Make a Faux Slaw by processing a bag of clean uncooked fresh or frozen California Blend Vegetables (equal parts baby carrots, cauliflower florets, and broccoli florets) in your food processor until they are finely chopped. Pour into a bowl. Add 1/2 cup mayonnaise, sea salt, and black pepper to suit your taste. Mix well with a spoon. Keep chilled and covered in the refrigerator until time to serve. This looks and tastes like real slaw. Serve with your Faux Barbequed Beef Sandwiches, Faux Boneless Beef Riblets, or Faux Boneless Beef Ribs.
Add a bag of Lay's Potato Chips, Potato Salad, and/or a large can Baked Beans with 1 cup of Dole drained diced apples added to the beans and heated through. Add a chilled soft drink or iced tea as your beverage. Serve a purchased apple pie with vanilla ice cream or sliced poundcake with red and blue berries on top with whipped topping as your dessert.
Play outdoor games like badminton, horseshoes, or croquet so the entire group can enjoy them together.
FAUX CHILI RECIPE
To a food processor, add 1/2 loaf of sliced whole wheat bread. Process on high for a few seconds to turn the bread slices into breadcrumbs. Add 1 beef flavor enhancer, 1 large egg, 1 tsp. each of ground cumin, tomato powder, garlic powder, onion powder, chili powder, and 1/4 tsp. cayenne pepper. Form dime-sized meatballs from this mixture. In a pot, dice one sweet onion, add 1 cup of tomato sauce, and 1 cup beef broth. Cook the meatballs in this mixture for ten minutes with a lid on the pot over medium heat. If you want beans in your chili, add one or two cans of chili beans or pinto beans. If you want it to be thicker, sprinkle in and stir some instant mashed potatoes or freeze-dried refried beans to the pot of chili. Taste it when done, and add any seasonings to suit your tastes. Serve in bowls with shredded Velveeta cheese, a dollop of plain yogurt, and oyster crackers. Serve a beverage made from cubes of watermelon placed into a blender and liquified, and adding chilled water to it. Serve each person a 4 oz. cup of diced tropical fruit or pineapple for dessert.
FAUX SAUSAGE RECIPE
This recipe makes 5 Faux Sausage patties. It tastes like real sausage once cooked. I have used it on a hamburger bun with a slice of cheese, and could not tell it wasn't real sausage.
You can make these ahead, and freeze them. Wrap each patty individually in Glad Wrap, then place them all in a Hefty quart freezer bag that zips. To reheat, just microwave them for a minute each. They go great with scrambled eggs, toast, grits, applesauce, and orange juice for breakfast. Sometimes switch your meals and have your breakfast at lunch or dinner.
Make two 8-inch skillets of cornbread several days ahead of making this recipe. Freshly baked cornbread will not work. It needs to be at least 4 days old. You can bake it ahead of time, and keep it in your freezer in plastic Hefty freezer bags to use as needed. Use 2 cups self-rising white cornmeal, 1 large egg, 2 Tbsp. vegetable oil, and 1 cup Half and Half milk placed in a mixing bowl. Mix well. Butter spray 2 eight-inch skillets, and divide the batter between them. Bake at 400 degrees for 20 minutes. This will make 8 slices of cornbread total.
2 slices baked cornbread
2 end slices of a loaf of whole wheat bread
1 beef flavor enhancer
1 large egg
1 tsp. ground sage
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. nutmeg (never use much nutmeg in any recipe)
Place all the ingredients in a food processor, and process on high until the bread has become breadcrumbs and is well mixed, about 15 to 30 seconds. Carefully remove the blade from the food processor. Form 5 patties out of the mixture. Using a large skillet that has a lid, pour 1 can beef broth in the skillet, and bring it to a boil on your stovetop. Place the patties in the broth. Cover the skillet with the lid. Reduce heat to simmer. Cook for 20 minutes, flipping the patties over after they cook for ten minutes. Enjoy!
You can use a different flavor of broth to get a different version of this recipe. You can adjust the heat flavor by adding more or using less of cayenne pepper and black pepper. You can also crumble up the patties when done, and store the faux sausage crumbles in a Hefty quart freezer bag in your freezer to use as needed in recipes.
FAUX TACO MEAT RECIPE
Place half a loaf of whole wheat bread in a food processor on high for a few seconds to create breadcrumbs. Add 1 large egg, 1 Tbsp. Taco Seasoning, 2 Beef Flavor Enhancers, 1 Tbsp. onion powder, 1 tsp. garlic powder, and 1 tsp. ground cumin. Form dime-sized meatballs from this mixture. Use a large skillet with a lid. Place a can of beef broth in the skillet and cook the meatballs in it for 10 minutes over medium heat with a lid on the skillet. Drain when done. You can crumble them up to use as taco meat. Sprinkle on more Taco Seasoning, if desired, after they are crumbled. Use as you would any cooked taco meat.
FAUX SLOPPY JOES RECIPE
See the second recipe on this website for making Faux Beef Meatballs or Faux Beef Patties, and make 2 cups of them cooked and crumbled up like cooked hamburger would be for this recipe.
In a skillet, saute one diced sweet onion in 1 Tbsp. vegetable oil and 2 Tbsp. Bragg's Amino Acids or soy sauce until the onions are done. Add 2 cups cooked and crumbled up Faux Beef Meatballs or Faux Beef Patties, 1 packet Beef Flavor Enhancer, 1 tsp. garlic powder, 1 small can tomato sauce, 1 tsp. chili powder, 1 tsp. yellow mustard, and 1 tsp. honey. Mix well. Heat through over medium heat until it is of the consistency you want. Place on hamburger buns, and serve with dill pickle slices and fried potatoes.
FAUX TAQUITOS OR FAUX TAMALES
Use corn tortillas to wrap the filling, then either microwave, fry, or bake either recipe. You will use more filling to make a Faux Tamale than you would Faux Taquitos.
For the filling, use Refried Beans, (cooked pinto beans that have been mashed with a fork, thick and smooth,) mixed with enough Beef Flavor Enhancers or powdered bouillon to make them taste like beef, adding any seasonings you choose to use. Spread it evenly over the corn tortillas. Roll up in a thin roll. Microwave until heated through for a minute, or fry the Faux Taquitos in hot vegetable oil. Drain off excess oil on white paper towels. Serve with Guacamole Dip or sliced avocadoes, a Torani sugar-free watermelon drink, and a fruit cup.
Place the thicker filled Faux Tamales rolled up in a baking dish. Pour Enchilada Sauce over them. Bake at 350 degrees until heated through, about 20 minutes. Serve with Spanish Rice and a Torani sugar-free Watermelon drink with a fruit cup for dessert.
Any special seasonings you enjoy can be added to the filling to suit your tastes. I did not list any amounts because this recipe needs to be made to suit your own needs and tastes. When experimenting with spices and seasonings, always remember to add just a bit, mix well, then taste it. You can always add more if needed, but if you add too much it will just go in the trash and be wasted money.
RAMEN BURGER
In a food processor, place half a loaf of sliced whole wheat bread and process it for 15 seconds to make breadcrumbs. Add 1 large egg, 1 tsp. sesame oil, 1 Tbsp. soy sauce or Bragg's Amino Acids, 1 tsp. garlic powder, 1 tsp. onion powder, and 2 condiment-sized Beef Flavor Enhancers packets or use 2 of the seasoning packets from the Ramen Noodles and 2 tsp. beef bouillon powder, mixing well. Form 4 equal patties from this mixture the same size as a real hamburger would be. Cook them on both sides in hot beef broth in a covered skillet for ten minutes per side. Drain on white paper towels. Set aside your 4 cooked Faux Hamburger Patties.
Cook four bricks of Ramen Noodles in a large pan of water for five minutes. Drain off the water. Do not use the seasoning packets unless you want to use two of them in your 4 Faux Hamburger Patties above. Mix 4 large beaten eggs into the cooked and drained Ramen Noodles in a large bowl. Use 8 eight-ounce butter sprayed ramekins and divide the Ramen Noodles' mixture evenly among them. Cover each ramekin with plastic wrap, and press down on the Ramen mixture with your hands to flatten the mixture as much as you can. Set a heavy can on top of each one over the plastic wrap and place the ramekins in the refrigerator for at least 15 minutes to set up. Gently remove each Ramen "bun" from the ramekins, and fry them on both sides until lightly browned in hot vegetable oil. Drain on white paper towels. Use two of these Ramen Noodles "buns" to assemble with one of your Faux Hamburger Patties. Put cleaned arugula over one "bun". On the other "bun" place one of the cooked Faux Hamburger Patties. Add a cooked fried egg, a slice of white cheese, a slice of sweet onion, and some mustard/mayonnaise. Wrap in parchment paper, and enjoy your Ramen Burger with plenty of napkins, some Lay's Potato Chips, and a SodaStream Fountain Jet homemade soft drink. Makes 4 Ramen Burgers.
