Baked Veggie Meat Patties

Yields 4 servings
Preparation time: 1 hour
Recipe and photographs: Dallas Center, USA

Category: Specialties

Country: Aulac


  • ½ stick white vegetarian meat paste** (1 pound or ½ kg), thawed with carrots, green peas, and kernel corn all removed
  • ¼ stick red veggie meat paste** (½ pound or ¼ kg), thawed
  • 1 stick butter, partially melted


  • 1 ½ Tablespoons minced lemongrass*
  • ⅛ teaspoon Chinese five-spice powder
  • 1 Tablespoon roasted rice powder*
  • ¼ teaspoon mushroom seasoning**
  • 2 ½ Tablespoons minced sweet onion
  • 1 clove garlic, minced (or 1 teaspoon garlic powder)
  • ⅛ teaspoon black pepper

* Available in Asian markets
** Available in Asian markets, health food stores, or at

Cooking Equipment Needed

  • 3 sheets of aluminum foil, 25 cm (12 x 12 inches)
  • 1 large mixing bowl
  • 1 baking dish



    1. Combine the two different veggie meat pastes with the seasoning ingredients.    Mix it well. Use your hands to knead the mixture thoroughly so the ham pastes blend together.
    1. With the butter, throughout grease each of the aluminum sheets.
    2. Divide the veggie meat mixture into 3 equal portions and place it on the greased aluminum sheets. Fold the aluminum sheets to cover the veggie meat mixture to avoid drying or burning while baking.
    3. Preheat oven to 375°F. Place the aluminum sheets with the veggie meat in a baking dish and put in the oven. Bake 30 - 45 minutes or until veggie meat patties are golden brown and fragrant.

{This dish can be served with spring rolls, rice vermicelli, rice noodles, or with French bread.


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