Vegetarian
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What to do with soy crumbles...


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Hello All!

I currently have half a bag of Morningstar's soy crumbles languishing in the back of my freezer. I used a bit in a crockpot chili I made a while back, and they were...gross. I think it was the cooking method, but the texture was just really messed up and kind of bouncy? I am not a picky eater but I almost couldn't get it down.

I'm also not a huge fan of meat substitutes, but I want to use up the bag. Any suggestions for recipes that enhance or mask the crumbles flavor, have a palatable texture, and are easy to prepare?

Thanks for reading! Any tips would be greatly appreciated!

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I personally have not tried the soy crumbles before but the kids I nanny for love them! I use them almost has faux-meatballs and mix the crumbles in with pasta and vegetable sauce.

Have to say the compost bin's probably the best spot for them, especially if you had a hard time the first go round with texture.

Yeah, I was going to suggest feeding them to the dog.  I am not a fan of the crumbles myself, but I never ate much ground beef before I went veg.

Life is too short to eat gross food.

I LOVE those things!  Send them to me!  :-D

I cook any sort of vegetable, and toss them in with it.  Green beans, broccoli, zucchini, or stir-fry type mix...  Yum!  And super fast/easy...

Hmm... I'm going to give them another shot, since I really just hate wasting food. I'm guessing you can just use them to replace ground meat in a lot of recipes. I will probably be making them with tomato sauce and tossing them with some pasta. Sounds like a plan! 

Thanks for the input!

IMO, toss them in the trash/compost and eat real food. It's just half a bag.

#7  
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HI there. My mom and sister are vegetarians so we use meatless crumbles a lot.  You can sautee them which gives them a nice texture then put them in tomatoe sauce and serve some pasta with a "meat" sauce. 

I made chili-stuffed peppers with mine.  Cook up whatever you have left, toss in some chili beans and seasoning, corn, diced tomatoes, diced onion, and then eat it like that topped with some cheese or ladle it into some bell peppers.

I absolutely despise the texture of the soy crumbles, so I did that to get rid of what I had left.

We eat these frequently.  The trick is to add them at the last few minutes and do NOT overcook them.  I usually use them for chili, "beef" n' bean burritos, or spaghetti sauce.  Also good for tacos (soft or hard). 

So do spice it up and don't overcook and you might like the result.

Some folks just never get used to the idea...but I find it harder to get used to the idea of eating a ground up cow. I'm not a vegetarian, but if I actually had to think about what I was eating...

Besides... we keep kosher, so meat is expensive and can involve extra issues that dairy doesn't.

I have never used that particular brand, but do often cook with Yves Meatless Ground.  My recommendation is to mix them with a can (or less depending on how much "meat" you have) of diced tomatoes and add tons of cumin, cayenne pepper, tabasco, garlic, and chili powder.  This makes a delicious filling for tacos or burritos.  I put this mixture, homemade guacamole, reduced fat sour cream (I find the fat free sour cream inedible) and sauteed peppers in a whole wheat wrap.  It makes a great dinner!

Original Post by rmgarcia:

I LOVE those things!  Send them to me!  :-D

I cook any sort of vegetable, and toss them in with it.  Green beans, broccoli, zucchini, or stir-fry type mix...  Yum!  And super fast/easy...

 ditto this--- sometimes I make this up (the veggies are differnt evertime!) and put it over a cup of wheat pasta-- add some sun dried tomatoes... way yummy!

My boyfriend is vegetarian so we eat those all the time. My favorite is using them in tacos. The key is to make sure it's not the only thing you're eating. Mixing them with other things is what hides that odd texture. But I find that you can't even tell if you make tacos, use the seasonings, add some yum veggies, cheese, salsa - its faboo!

Tacos are the way to go for sure, u can barely tell the difference there

Suggestion 1: Next time, look for Quorn crumbles...they are usually in the organic sections of the grocery.  No wierd taste or texture, and not made from soy, but are veg. 

Suggestion 2: For the rest of the bag, put them in spaghetti sauce with a can of diced tomatoes or we really like Southwestern Goulash:  1.5 cups of dry macaroni cooked as directed and set aside.  In a sauce pan mix 1 can of rotel, 1 cup of frozen corn, 1 can of reg. diced tomatoes, the crumbles, and 1 tbs cumin.  Mix in the macaroni once it has come to a boil and enjoy!

I use them for everything pretty much. I made some wet burritos and couldn't even tell a difference. Yum Yum.

Wet Burritos

1 pound ground beef (replace with crumbles)

1/2 cup chopped onion

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 (4.5 ounce) can diced green chile peppers

1 (16 ounce) can refried beans

1 (15 ounce) can chili without beans

2 (10 ounce) can enchilada sauce

6 (12 inch) flour tortillas, warmed

2 cups shredded lettuce

1 cup chopped tomatoes

2 cups shredded Mexican blend cheese

1/2 cup chopped green onions

 

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat. In a saucepan, combine the chili without beans, enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Roll up tortilla over the filling. Spoon a generous amount of the into a 9x13 baking dish. Place rolled up burritos in pan and top with reamining enchilada sauce and cheese. Bake at 350 degrees for 10-15 minutes. Plate the burritos and top with lettuce, tomatoes and green onion. 

#16  
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Here is a recipe using Morning Star crumbles that my family loves.

Burger Loaf with Sweet & Sour Glaze

 

1 medium onion, chopped

6 slices of whole wheat bread cubed

1 stick of margarine

1 20 oz. can of Vege-burger or 1 can low fat vegetarian burger (1lb 4. oz.)

      (or you can use the crumbled vegetarian burger in the frozen food section)

2 cups grated cheddar cheese

4 eggs

1 t. sage

1 t. garlic powder

 

In a large skillet melt margarine and sauté chopped onions for about 2-3 minutes. Add cubed bread and stir well. In a large mixing bowl combine onions and bread cubes, with vegeburger, cheese, eggs and spices. Press into an oiled 9x9x2 pan or glass dish.

 

In small bowl mix the following:

 

½ cup catsup

½ cup brown sugar

½ cup water

 

Blend well and pour over loaf. Bake at 350 for 45 minutes.

 

This recipe freezes well.

 

 

Breakfast idea (works with both the sausage style or the beef style crumbles):

In a frying pan sprayed with cooking spray, combine mushrooms, green peppers, onions, and the crumbles, cook for about 10 minutes until everything is all nicely cooked. Add a few drops of hot sauce, stir and enjoy.

I use it all the time anyting that you use Hamburger for you can use Veggie meat.  It picks up the taste fo what you put it with. I love it in a a Spanish omlet put tacon seasoning in it.

 

What a coincidence that you wrote on this topic, winterdoldrums.  I also subscribe to Hungry Girl's daily email, and today she mentioned the soy crumbles from Boca  and Morningstar.  Boca's is hard to find, but I see that Morningstar is available at a few of my local grocers, and I've added it to the shopping list.

Anyway, here is a link to her recipes using the crumbles.  Can't wait to try some of these, even with ground beef!

 

Instead of using those in chili, use TVP. Add it when you add the liquid and it will absorb any flavour. I use it all the time and my meat eating friends never complain. Also the soy crumbles are good for a taco filling.

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