Mark Thompson - Making Vegan Meat

Making Vegan Meat

Making Vegan
Meat

The Plant-Based
Food Science
cookbook

Coral Gables

Copyright 2021 by Mark Lee Thompson.
Published by Mango Publishing a division of Mango Publishing Group, Inc.

Cover Design: Morgane Leoni
Cover/Interior Photos: Mark Lee Thompson
Art Direction: Morgane Leoni
Photography: p.44 beats_ | p.66 5ph | stock.adobe.com

Mango is an active supporter of authors rights to free speech and artistic expression in their books. The purpose of copyright is to encourage authors to produce exceptional works that enrich our culture and our open society.

Uploading or distributing photos, scans or any content from this book without prior permission is theft of the authors intellectual property. Please honor the authors work as you would your own. Thank you in advance for respecting our authors rights.

For permission requests, please contact the publisher at:
Mango Publishing Group
2850 S Douglas Road, 2nd Floor
Coral Gables, FL 33134 USA

For special orders, quantity sales, course adoptions and corporate sales, please email the publisher at or +1.800.509.4887.

Making Vegan Meat: The Plant-Based Food Science Cookbook

Library of Congress Cataloging-in-Publication number: 2021936138
ISBN: (print) 978-1-64250-600-6, (ebook) 978-1-64250-601-3
BISAC category code HEA017000, HEALTH & FITNESS / Diet & Nutrition / Nutrition

Printed in the United States of America

To the love of my life, Monica, for ins piring me,

motivating me, and constant ly pushing

me to be a better man, more creativ e, and for

the idea that started this whole wil d journey!

Thank you for roughing it o ut with me

while this whole thing w orked out,

Love you

Mexican Pulled Pork in Birria Tacos p.138

Contents

Vegan
Meat

First Look at this!! Look at it!! Its a cookbook, recipe guide, instruction manual. I wanted to make this book more than just something you pick up from time to time to check out a new recipemore of a guide into how I make the plant-based meat you see on Sauce Stache. I wanted to give you the insight to how I come up with the flavors, smells, and textures of my recipes, so you can experiment and make your own creations.

When reading this book and working your way through these recipes, please dont follow them step by step, dont use exactly the same seasonings, sauces, and ingredients that I use. Try something new Experiment! Maybe make something once to see how it comes out, but then next time replace the protein with something completely differentyou might be surprised what happens. I want you to find your flavor, find the satisfying texture youre looking for in plant-based meat. For everyone that is different! I realized the things that I enjoyed about the tastes and textures of meat are completely different from what you might enjoy, and thats why this cookbook (guide) will walk you through, not only how to make the creations I make in my kitchen, but exactly what each ingredient is doing there. You might find clues on how you can substitute something to make a recipe even better, you might figure out a way to make something taste exactly like you remember it, you might find a way to nail that perfect taste thatll make anyones mouth water. I hope you find this cookbook enjoyable on many levels. I hope it feeds, not just your appetite for good food, but also your appetite for c reativity.

From a young age, I always was interested in how stuff works, how its made, and how the heck I could make it at home. This was everything from electronics to musical instruments, cars, toyseverything. Needless to say, I took a lot of things apart and tried to put them back together. Pair that need to figure things out with a need to create something new, and you end up with Sauce Stache. Sauce Stache started as an outlet for my creativity, and a way to create something fun and interesting. Its original intention was sauce recipes. In early 2016, I started dating Monica, my fiance. At the time, she ran a yoga blog and YouTube channel. I loved what she did and her passion for creating content and running her own business built around the blog; it was a topic that came up quite early on in our relationship. Sometime near the end of August 2016, Monica said I should make a blog based on my sauce recipes, something I made often when I would cook for our early dates. That blog idea quickly shifted into a YouTube channel. I had fun during the first few months of Sauce Stachelearning how to edit and film videos, buying my first real camera from a pawn shopbut it quickly changed into me wanting to do more. I stepped in front of the camera about nine months later and started making videos about trends, secretly keeping them mostly pescatarian, using vegan products wher e I could.

I love plant-based food. It opens a whole new world of culinary adventure that you can feel good about and bonusyou get to save animals. Everyone has their own reasons for eating plant-based foods, either health-based, animal-based, environmental-based, all of the above, or a million reasons in between. Making plant-based food is where I can be my most creative, trying new ways, using new techniques, to make food better. I am not trying to reinvent the wheel, just make the wheel taste more like steak than anyone else has. Plant-based diets have been around for a long time, all the way back to before 300 BC, and plant-based meat isnt something thats new or trendy. Early vegetarians would boil soy milk to make soy skin, then take that soy skin and tightly pack it together with seasonings and flavors to create a mock meat that had texture and flavors similar to real meat! Plant-based meat has a ton of room for improvement. I want to be a part of this journey and it seems like y ou do too.

I love to find analogies to make things feel easier than they are. This will hopefully be like doing a test backward with all the answers laid out in front of you. Skip the next part, where I explain all the bases, textures, and additives, and how I use them; make some recipes first, figure out what you like and dont like. Do you like the texture of one recipe, but not some of the flavors? Head to the ingredients index on the next few pages and check out the cross-referencing section to see if you can plan a flavor combo that you think youll like better. Do that over and over again. Then you can start putting together your own creations!

The Pantry:
My Favorite Ingredients

Mushrooms are great to have ready in the fridge or dried in the pantry. They can be an awesome protein staple in plant-based meats, the star of any dish. You can essentially make just about anything out of mushrooms, from seafood to pulled pork, or just cook them as mushrooms because they are great how they are.

King Oyster Mushroom