Crabless Patties or Stuffed Mushrooms

return to recipes Crabless Paties or Stuffed Mushrooms Click to print
6 c. water
Bring to a boil, add, whipping constantly until dissolved and back to a boil;
2 c. soy flour

separately mix;
1 c. hot water
3 T. lemon juice

Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice around in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 - 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.

Measure into your food processor;
1/2 c. green peppers, chopped
1/2 c. celery, chopped
1 c. carrots, chopped fine
1/2 c. onion, chopped

Process until fine, stopping to scrape once or twice. Sauté in a small sauce pot stirring frequently for 3 - 5 minutes in 1/4 cup vegetable oil. In a large mixing bowl, combine with tofu. Add and stir in;

1/2 t. black pepper
1 T. Old bay spice mix
1 T. parsley
1 - 2 t. hot sauce
1 t. dry mustard
Measure and mix in with a folding motion to thoroughly combine;
3/4 c. vital wheat gluten

Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 12 - 14 minutes each side.

If you are making stuffed mushroom caps only, I recommend reducing this recipe by one half. Stuff caps and bake on a sprayed sheet tray 12-15 minutes at 400’. Sprinkle with fresh breadcrumbs and paprika or Old bay the last 3-4 minutes.