Create local favorites using meat substitute

Alyssa Moreau creates local-style recipes using textured vegetable protein and seitan products to replace meat. TVP is a soy-based product; seitan is a protein alternative made from the gluten of wheat flour.

Alyssa Moreau holds two dishes that use textured vegetable protein (TVP) and seitan products in place of meat. TVP is a soy-based product. Seitan is a protein alternative made from the gluten of wheat flour. Cory Lum • The Honolulu Advertiser

In her Beef Tomato recipe, "mock beef" tasted very beef-like and had the texture of well-marinated flank steak like one would find in a Chinese restaurant. The "mock beef" pepper steak is available at C&C Vege Foods.

The White Wave wheat meat "chicken" tasted like real processed chicken; its texture was initially pretty familiar but becomes a little more rubbery as one chews. Mixed with mayonnaise and other ingredients in a chicken salad, it would be hard to distinguish it from real chicken.

Stir-fried asparagus with seitan was not as texturally appealing.

For those who do not eat animal products, seitan, soy and wheat imitations can fill the role of a protein source with some texture and chew. The Vegetarian Stir-Fry Sauce by Lee Kum Kee is available at C&C Vege Foods.

Beef Tomato

1/2 package "mock beef" pepper steak
5 tablespoons soy sauce
2 teaspoons brown sugar
2 tablespoons oil, divided
1 tablespoon ginger, minced
2 cloves garlic, minced
1/4 teaspoon pepper
2 medium onions, sliced
2 stalks celery, sliced
2 bell peppers (red and green) sliced
1 1/2 cups mushrooms, sliced
4 tomatoes, quartered
2 green onions, sliced
1 tablespoon cornstarch
1/2 cup water

Combine soy sauce, brown sugar, 1 tablespoon oil, ginger, garlic and pepper. Marinate meat for 15 minutes. Heat remaining tablespoon of oil in skillet. Drain meat, reserving marinade. Brown meat in skillet; remove and add more oil if needed. Stir-fry onions, celery, peppers and mushrooms. Return meat to pan, and add reserved marinade, tomatoes and green onions. Combine cornstarch and water; add to pan and heat until thickened. Serves 4.

Recipe adapted from "A Taste of Hawai‘i" by the Junior League of Honolulu

Mock Chicken Salad

1/2 package of White Wave Wheat Meat - Chicken Style
1/2 cup low-fat eggless mayonnaise
1/4 red onion, sliced thin
1 large celery stalk, chopped fine
2 green onions, chopped
1/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper

Shred "chicken" or cut into chunks. Place in a bowl, add remaining ingredients and mix well. Adjust seasonings to taste. Serve in a sandwich or atop a green salad.

Seitan With Asparagus, Shiitake Mushrooms in Black Bean Sauce

2 tablespoons Chinese black beans
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon oil
1 bunch asparagus
1 cup shiitake mushrooms, sliced
1 package seitan, sliced
1 clove garlic, minced
2 tablespoons water
2 tablespoons Vegetarian Stir-Fry Sauce
2 stalks green onions, sliced

Rinse black beans; drain and mash. Add sugar, sesame oil and soy sauce to make a paste. Slice asparagus into 1/2-inch diagonal pieces.

Heat oil in skillet. Add asparagus and mushrooms. Cook for about 5 minutes, then add garlic and seitan. Stir-fry mixture until seitan is lightly browned. Add black bean paste. Add water and cover until vegetables are cooked. Remove lid and add stir-fry sauce. garnished with sliced green onions. Serves 4.

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