first we made our meat.
there are three things to consider when you make plant-based meat:
FLAVOR
TECTURE
NUTRITION
for FLAVOR we like to use our homemade meat seasoning
for both TECTURE + NUTRITION we use
tofo - protein
mushrooms - vit D
walnuts - omega fatty acids
start by coating the crumbled tofu in meat seasoning
(meat seasoning = soy sauce, liquid smoke, montreal steak seasoning, nooch, oil)
bake tofu till crispy
chop mushrooms and add to blender with walnuts
add everything to stovetop and cook to desired consistency.
next layer was veggies - chopped carrots, peas + corn
topped off with mashed potatoes - creamy and cheezy.
mashed with butter, yogurt, nooch, miso, salt + pepper
finish with a sprinkle of paprika + bake 180 c
plant based meat = tofo, mushrooms, walnuts + soy sauce, liquid smoke, nooch, montreal steak seasoning
