MEAT 2 c cooked chickpeas 1 c cooked white beans ¾ c oat flour ¼ c chickpea flour 3 tbsp tapioca starch 2 tbsp ground flax 2 tbsp nutritional yeast 2 tbsp soy sauce or coconut aminos 1 tbsp avocado oil, optional 2–4 tbsp broth/water ¾ tsp salt 1 tsp garlic powder 1 tsp onion powder ½ tsp black pepper
Blend everything except oat flour, chickpea flour, tapioca + flax until mostly smooth. Mix in dry ingredients. Shape into a block, wrap tightly in parchment then foil, and steam 60 min. Cool completely and refrigerate overnight. Slice very thin.
Season 2 c sliced meat with 1 tsp soy sauce, ½ tsp each garlic + onion powder, ¼ tsp each thyme + black pepper, and 1 tsp oil optional. Air fry at 375°F for 6–10 min, tossing halfway.
FRENCH ONION GRAVY 1 large onion, thinly sliced 1 tbsp oil or plant based butter 2 garlic cloves 2 tbsp chickpea or AP flour 1½ c vegetable broth 1 tbsp soy sauce/aminos 1 tsp tomato paste ½ tsp thyme ½ tsp onion powder ¼ tsp each garlic powder + black pepper
Cook onions 15–20 min until soft and golden. Add garlic for 30 sec, then flour for 1 min. Slowly stir in broth and remaining ingredients. Simmer 5–8 min until glossy.
Pile the shaved meat onto a toasted roll with some of the onions + my creamy provolone, then serve with the warm onion gravy for dunking. 💚
2 Comments
🥖 TPE Plant Based French Dip
MEAT
2 c cooked chickpeas
1 c cooked white beans
¾ c oat flour
¼ c chickpea flour
3 tbsp tapioca starch
2 tbsp ground flax
2 tbsp nutritional yeast
2 tbsp soy sauce or coconut aminos
1 tbsp avocado oil, optional
2–4 tbsp broth/water
¾ tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Blend everything except oat flour, chickpea flour, tapioca + flax until mostly smooth. Mix in dry ingredients. Shape into a block, wrap tightly in parchment then foil, and steam 60 min. Cool completely and refrigerate overnight. Slice very thin.
Season 2 c sliced meat with 1 tsp soy sauce, ½ tsp each garlic + onion powder, ¼ tsp each thyme + black pepper, and 1 tsp oil optional. Air fry at 375°F for 6–10 min, tossing halfway.
FRENCH ONION GRAVY
1 large onion, thinly sliced
1 tbsp oil or plant based butter
2 garlic cloves
2 tbsp chickpea or AP flour
1½ c vegetable broth
1 tbsp soy sauce/aminos
1 tsp tomato paste
½ tsp thyme
½ tsp onion powder
¼ tsp each garlic powder + black pepper
Cook onions 15–20 min until soft and golden. Add garlic for 30 sec, then flour for 1 min. Slowly stir in broth and remaining ingredients. Simmer 5–8 min until glossy.
Pile the shaved meat onto a toasted roll with some of the onions + my creamy provolone, then serve with the warm onion gravy for dunking. 💚
pretending to eat meat is so dumb so is being vegan your just malnourished lol