Baked Veggie Meat Patties
Yields 4 servings
Preparation time: 1 hour
Recipe and photographs: Dallas Center, USA
- 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,
- 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
Available in Asian markets
Available in Asian markets, health
food stores, or at http://www.vegecyber.com
Cooking Equipment Needed
- 3 sheets of aluminum foil, 25 cm (12 x 12 inches)
- 1 large mixing bowl
- 1 baking dish
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.
butter, throughout grease each of the aluminum sheets.
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.
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.
dish can be served with spring rolls, rice vermicelli, rice noodles, or
with French bread.
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