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Vegan Hot Capicola Patties
Click to print This recipe was invented by accident while working on a vegan capicola lunch meat. They are quite spicy and great for burgers or can be topped with the sauce of your choice.
Let steep for 10 minutes, stirring occasionally;
2 c. boiling water
2 ½ c. TVP
1 vegetable bouillon cubes
1/2 t. minced garlic
1 ½ t. crushed red pepper
2 T. dried vegetable flakes
2 t. paprika
1 t. coarse black pepper
1 t. cumin
2 t. old bay seasoning mix
1 t. onion powder
1 T. smoke flavor
Measure into bread machine or dough mixer;
2 ½ c. vital wheat gluten
Add and mix 10 15 minutes;
TVP mixture
2 c. cold water (not sure on this amount, will edit next time)
½ c. vegetable oil, 2 t. vinegar, 1 t. sugar OR ½ c. oil from dressing (see tips)
Make into patties and bake @ 425 on a lightly oiled or sprayed sheet tray for
15 minutes each side.