Update: just made the crumble mix today and cooked up a portion in a skillet w/ olive oil. Made breakfast tacos for lunch w/ just egg and sautéed onion, mushroom and garlic. Also cooked bell peppers and tomatoes in some cumin, cayenne, and turmeric. Topped it off w/ a vegan mayo + lemon juice sour cream drizzle and cilantro. It was beyond. The crumble was perfect. Great tender texture. I love how nutritious it is too. Thank u again for sharing this! I finally made this!
Always innovative! It always seems easier watching you do it rather than reading all the instructions:). Your homemade vegan panty is my most used cookbook. Can’t wait to dig into this one.
Thank you for mentioning the gluten free ingredients. When you said wheat, I was afraid I wouldn’t be able to make this “meat” recipe. Yay! I can use rice!
I like Oat milk. Your butters are fabulous and I plan to try the Mozzarella. Ty for a great, real, genuine show. I have your pantry and meat cookbooks. I hope I make it to 2025 for your new ones (I’m 81)😊 Sylvia Bailey. Las Vegas
Once again another brilliant whole food recipe! I think I'll make a vegan meatloaf with this recipe adding ketchup, liquid smoke, mushrooms and oats with diced onions and carrots. Thank you so much Miyoko!❤🙏
I’ve flipped past this recipe multiple times and made several other ones. I have to say, watching you make this mix and cook it up has really made me eager to finally make this. And eat it!
I made this as crumbles and mixed in some black eye peas and made a wrap with greens and avocado. Drizzled with your pumpkin oat yogurt that I also made and mixed in various spices and fresh herbs 🙂 Delicious! I have shared this recipe with several of my patients looking to incorporate more plant based meals. Just purchased your Vegan Pantry Staples and love it! Thank you!
I’m so glad t see you dozing cooking videos again. I watched you on FB during the lockdown and learned so much about vegan cooking. I use your Vegan Pantry Cookbook all the time as a result of that.
I purchases the homemade vegan pantry, artisan vegan cheese and the Vegan meat cook book. I have enjoyed making several recipes. I’m a visual learner i follow recipes with your videos and the books❣️ can’t wait for your new book. Thank you soooo much for your videos
Looks great. I make similar into a loaf, bake it, cut it into bars and freeze them individually until I need it, or I make tvp baked crumbles and freeze that.
I'm making it right now 😋! Only maybe a well-seasoned cast iron pan could be a good solution. Unfortunately, non-stick cookware contains PFAS, a dangerous chemical. Love you Miyoko!
We made your dry crumble mix a few weeks back and the Mason jar got pushed out of sight! This morning, we tried it. To make this mix GF, we subbed dry buckwheat groats (not kasha, which is roasted buckwheat groats and has a strong flavor) and we also swapped walnuts in for the pecans. I cannot have flax or chia (or hemp or anything with lignans in it, so goodbye SOY, too estrogen-reactive) so we subbed in sunflower seeds for that ingredient. Over all, nutritionally speaking, the walnuts would pick up the Omega-3 that would otherwise be lost by removing the chia or flax, and the sunflower seeds contribute toward Omega-6, which is VERY hard to come by if you are (1) Vegan/WFPB and (2) do NOT eat processed foods! Now, on to the "good" part: Miyoko, this was FABULOUS. Backing up just a bit: your videos are entertaining, visually interesting, you are charming and have a really delightful presentation in front of people or a camera, which further holds one's attention, and then... then... the recipe selection, and demonstration in the video are not in any way over-the-top, but finely tuned to what we are craving. Kudos! And finally, on the the "best" part: THIS STUFF was AWESOME! We made patties from it after adding a few personal choices in the way of dry spices from our copious cabinet collection, then hydrating about a cup of the mix (we used half a cube of Edward & Sons Low-Sodium Garden Veggie broth with one cup of water.) We used our Air Fryer... OMG! The texture, the crunch, the appeal, the flavor!!!! WINNER WINNER WINNER! We wanted to send you our appreciation for sharing what you have learned and being there, and that you keep on coming back no matter what bumps you find in the road... not only is this inspirational for eating well and healthy and ethically, but it's a Life Lesson also. Mil gracias!
I just made the meatball recipe with the mix! In the mix, I used psyllium husk instead xanthan gum, walnuts instead of pecans, chia seeds and brown rice. I didn't use breadcrumbs and I used a bit of almond flour and pulsed button mushrooms. I flatten the meatballs after 25 mins in the oven and pan fried them a bit longer. YUM!! I have a whole mason jar to use for later, I can't wait to make the crumbles! Thank you Miyoko!
hello Miyoko ,a great THANKYOU for all your good recipes and time you dedicate , i would only suggest that this crumble recipe be stored in the freezer ,because all seeds and nuts once grounded ,the oils are exposed to air which makes the oils oxidise and become oxidants and are not healthy ,for example flaxseed oxidises at about 20 to 30 minutes after being ground , hope this tip is useful to all.
I make soy crumbles in the oven all the time so that I can add them everyday to my dishes right at the last few minutes. But I'm definitely going to try this for a ground burger recipe and see what happens. Thank you so much for sharing!
So happy you posted this recipe as you had mentioned it in your No Queso Nacho sauce recipe last week. I went ahead and made the NQN and a big batch of vegan nachos. Found your vegan burger recipe and made up a batch of yummy burgers I'll be serving tonite. I'll be making this recipe today, a perfect thing to do on a stormy rainy Sunday with ingredients I already have on hand. Thank you so much Miyoko! Hope all is well in West Marin!
I love you miyoko. You are my Heroine. All what you do for the vegan community is giving hope. I can only say thank you, I wish you all the to keep sharing with us your knowledge. Thank you today and ever ❤
This instant dinner solution is a game-changer! A dry mix crafted from whole grains and legumes, it transforms into burgers, patties, or crumbles with minimal effort. The brilliance lies in its simplicity - just mix with hot water and seasonings, then let your creativity run wild. Personalize it with your favorite flavors for tacos, breakfast sausages, or grill-worthy burgers. The blend of red lentils, bulgur wheat or brown rice, pecans, onions, nutritional yeast, flax or chia seeds, and a medley of spices ensures a delightful texture. Be sure not to over-blend; maintain that gritty, polenta-like consistency. Store it for up to two months in the pantry or extend its life to six months in the refrigerator. To use, combine with boiling water or stock, add your preferred seasonings, and let it absorb for 15 minutes. The gooey mixture magically transforms into a versatile base for your culinary creations. For basic patties or burgers, shape them by hand and cook until firm in an oiled skillet or grill for a BBQ-worthy result. Crumble enthusiasts, fear not! In a non-stick skillet with a dash of oil, cook the mixture over low heat, breaking it up until it magically forms delightful crumbles. Embrace the impossible-to-possible transformation and enjoy a quick, delicious dinner that keeps things simple or lets you have fun with your culinary adventures!
I just bought a bottle of your liquid pizza cheese to put on my homemade pizza and it was very good. I have some tomato paste in the fridge right now, so I think I will try making your meat balls to go with your pizza cheese! I invented a whole series of vegan cheese recipes using seeds and other nuts, like pistachios and hazelnuts. Pistachio Cream Cheese, Toasted Sesame, Sunflower Cheddar. It was too impossible for me to bring these to market, so I am grateful that you are producing your great vegan stuff! If you need more recipe ideas, we should talk. 😀
I don't think that liquid mozzarella is that of the real Miyoko's. Maybe she had in development before those asshats kicked her out of her own company. Whoever is running that company now, have really ruined it
Love this!!! Thank you for giving us these recipes .that are good for us .where we don't have to buy the processed things in the store that are bad for us and to expensive. Love you for years.😘😘
I'm so excited to try this! My mom was vegetarian and used the frozen crumbles for any recipe that called for ground beef. But some brands were kind of squeaky to chew. Plus as you mentioned the ingredients aren't the cleanest. I just used TVP for the first time in a soup recipe today. It was okay but I think your recipe will be better. I'm excited to see what you've come up with for sour cream. It's been difficult to make one that's acceptable. I made your cashew oat yogurt once but in your last video you mentioned you made a soy cashew coconut one. I'd love to know the portions for each of the 3 ingredients. Will that be in the new cookbook?
This is awesome!!! I have all the ingredients except for xanthan (sp?) gum. But I've got psyllium husk, and corn starch. So excited to make this. Thanks Miyoko ❤
Thank you for making this comment! I Googled the ratios to use when using other options. Much cheaper ones that I already have on hand! Thank you thank you thank you❤❤❤
Hi. I am just trying the receipt. I have the book, and is very happy to also find the video that goes with it. My 'dough', in lack of a better term, is not nearly as firm as yours. It's sticky and so, no way I can form anything with my hands,I'm going to try to fry it anyway, but I'm just wondering if anybody else have had the same experience, what am I doing wrong?
This looks great! I am just wondering however, the lentils and wheat / rice would normally require quite a bit of cooking, is there not a chance they would be under-cooked after just a few minutes in the frying pan? Or do we need to cook for a certain amount of time? Thanks!
I was going to ask same. I have flax and psyllium powder and hoping I can use one of them instead of buying something extra on a tight budget. Maybe even a starch?
Absolutely true when I look at the vegan products and the ingredients it just is not something I wanna eat even the cheeses I like that. Where can I buy her cookbooks? Does anyone know? 🥴🤷♀️
We tried this and it was delicious. Thank you so much for sharing your recipe. I would love to buy your book, but my husband has gluten problems, does your book use a lot of gluten products to make the meats?
@kirby7379 this raw apple is game changing, just like watermelon tuna, I'm thinking next trying a filled, breaded...prob AF But I've always wondered about apples too
I love my tramontina , they are made in Brazil, price point is great, I have 9,12 in skillet, 3 sauce pans...easy use, clean up is a breeze, I am 98.999 SOS as well asWFPB.
I love that Miyoko is using a literal rock to smash the garlic. Legend.
I came here to say this!
@@ArtemisGreenleafMe too! I'll be using my favorite rock, it was struck by lightning, as my new garlic smasher!
My mother in law does this for her Plátano and I was so thrown off the first time 😂💚 but it’s the best!
I love that she just puts in what’s in the cupboard and it’s adhoc.. this is how most of us cook 😂
Update: just made the crumble mix today and cooked up a portion in a skillet w/ olive oil. Made breakfast tacos for lunch w/ just egg and sautéed onion, mushroom and garlic. Also cooked bell peppers and tomatoes in some cumin, cayenne, and turmeric. Topped it off w/ a vegan mayo + lemon juice sour cream drizzle and cilantro. It was beyond. The crumble was perfect. Great tender texture. I love how nutritious it is too. Thank u again for sharing this! I finally made this!
That is awesome! Glad you enjoyed it!
Move over Rachel Ray! 😉 We need a Miyokos cooking channel on the food Network! Let's represent us Vegans & health! 😃
THANK YOU for showing new vegans how we old school veg Heads did it from the start! Healthy, whole, clean… from scratch!
Exactly and without all the dangerous fillings that harm our microbiome like methylcellulose
I love that I can have a burger mix that doesn't have the beef flavor so many store-bought products emulate. And this recipe seems really easy!
You are so welcome!
Always innovative! It always seems easier watching you do it rather than reading all the instructions:). Your homemade vegan panty is my most used cookbook. Can’t wait to dig into this one.
Thank you for mentioning the gluten free ingredients. When you said wheat, I was afraid I wouldn’t be able to make this “meat” recipe. Yay! I can use rice!
I like Oat milk. Your butters are fabulous and I plan to try the Mozzarella. Ty for a great, real, genuine show. I have your pantry and meat cookbooks. I hope I make it to 2025 for your new ones (I’m 81)😊
Sylvia Bailey. Las Vegas
Sylvia, you sound like a young spirit, so I'm sure you will make it to 2025 and beyond!
Once again another brilliant whole food recipe! I think I'll make a vegan meatloaf with this recipe adding ketchup, liquid smoke, mushrooms and oats with diced onions and carrots. Thank you so much Miyoko!❤🙏
This is so much better than store bought vegan crumbles! Love all of your books and am looking forward to your new one coming next year.
Yay! Thank you!
I’ve flipped past this recipe multiple times and made several other ones. I have to say, watching you make this mix and cook it up has really made me eager to finally make this. And eat it!
I'm still in shock. Just when I'm amazed by one recipe she makes a whole new one! 😲😍
Thanks for being easy to please!
absolute genius! @@thevegangoodlifewithmiyoko
Hello Houston Vegans. I'm NW of Houston in Tomball. Hope there are more vegans in the area ❤
Energy Corridor
I made this as crumbles and mixed in some black eye peas and made a wrap with greens and avocado. Drizzled with your pumpkin oat yogurt that I also made and mixed in various spices and fresh herbs 🙂 Delicious! I have shared this recipe with several of my patients looking to incorporate more plant based meals. Just purchased your Vegan Pantry Staples and love it! Thank you!
I’m so glad t see you dozing cooking videos again. I watched you on FB during the lockdown and learned so much about vegan cooking. I use your Vegan Pantry Cookbook all the time as a result of that.
I purchases the homemade vegan pantry, artisan vegan cheese and the Vegan meat cook book. I have enjoyed making several recipes. I’m a visual learner i follow recipes with your videos and the books❣️ can’t wait for your new book. Thank you soooo much for your videos
Looks great. I make similar into a loaf, bake it, cut it into bars and freeze them individually until I need it, or I make tvp baked crumbles and freeze that.
I'm making it right now 😋! Only maybe a well-seasoned cast iron pan could be a good solution. Unfortunately, non-stick cookware contains PFAS, a dangerous chemical. Love you Miyoko!
We made your dry crumble mix a few weeks back and the Mason jar got pushed out of sight! This morning, we tried it. To make this mix GF, we subbed dry buckwheat groats (not kasha, which is roasted buckwheat groats and has a strong flavor) and we also swapped walnuts in for the pecans. I cannot have flax or chia (or hemp or anything with lignans in it, so goodbye SOY, too estrogen-reactive) so we subbed in sunflower seeds for that ingredient. Over all, nutritionally speaking, the walnuts would pick up the Omega-3 that would otherwise be lost by removing the chia or flax, and the sunflower seeds contribute toward Omega-6, which is VERY hard to come by if you are (1) Vegan/WFPB and (2) do NOT eat processed foods!
Now, on to the "good" part: Miyoko, this was FABULOUS. Backing up just a bit: your videos are entertaining, visually interesting, you are charming and have a really delightful presentation in front of people or a camera, which further holds one's attention, and then... then... the recipe selection, and demonstration in the video are not in any way over-the-top, but finely tuned to what we are craving. Kudos!
And finally, on the the "best" part: THIS STUFF was AWESOME! We made patties from it after adding a few personal choices in the way of dry spices from our copious cabinet collection, then hydrating about a cup of the mix (we used half a cube of Edward & Sons Low-Sodium Garden Veggie broth with one cup of water.) We used our Air Fryer... OMG! The texture, the crunch, the appeal, the flavor!!!! WINNER WINNER WINNER!
We wanted to send you our appreciation for sharing what you have learned and being there, and that you keep on coming back no matter what bumps you find in the road... not only is this inspirational for eating well and healthy and ethically, but it's a Life Lesson also.
Mil gracias!
Thanks for sharing this wonderful recipe. I am definitely going to try it. Great pantry staple. 👏👏👏
I just made the meatball recipe with the mix! In the mix, I used psyllium husk instead xanthan gum, walnuts instead of pecans, chia seeds and brown rice. I didn't use breadcrumbs and I used a bit of almond flour and pulsed button mushrooms. I flatten the meatballs after 25 mins in the oven and pan fried them a bit longer. YUM!! I have a whole mason jar to use for later, I can't wait to make the crumbles! Thank you Miyoko!
How much p. Husks did you substitute in?
@@lareesa74 2 teaspoons I think. I eyeballed it.
hello Miyoko ,a great THANKYOU for all your good recipes and time you dedicate , i would only suggest that this crumble recipe be stored in the freezer ,because all seeds and nuts once grounded ,the oils are exposed to air which makes the oils oxidise and become oxidants and are not healthy ,for example flaxseed oxidises at about 20 to 30 minutes after being ground , hope this tip is useful to all.
Red Mill Xanthan gum. I took out three of your books from Marin Free Library. I hope they'll buy the new ones when they come out!
Thanks Miyoko your cool books are great! I have the pantry and the cheese making book, all the recipes are easy to make and delicious.
I am so excited to watch your videos! I am a fan :) BTW, I ❤your garlic "press."
The whole idea of a DIY dry mix for vegan meat substitute is genius. Thank you for sharing your ideas and passions! 🥰
Wow, this video was in my feed tonight. I am saving it in my WFPB folder so I can make this. I even have each and every ingredient!
Wonderful!
Exactly what I was looking to make today. Love the documentary information. Thanks so much!
Incredible!! Thank you so much for giving away this recipe♥ how great to have this ready to go meaty sub! 🎈🎉
You are an amazing innovator! I love the ease of preparation. I'm excited to try because I do have this book! Thank you for another wonderful recipe😊
I have all ingredients for this awesome recipe. I’m getting your latest book to add to my collection 😊
I make soy crumbles in the oven all the time so that I can add them everyday to my dishes right at the last few minutes. But I'm definitely going to try this for a ground burger recipe and see what happens. Thank you so much for sharing!
I love your confidence in the kitchen each and every time!!❤❤❤❤
That comes from years and years of trial and error. (We old vegans had no choice long ago, but to get creative and try, try, try.)
Great recipe, Miyoko! ☺☺☺
So happy you posted this recipe as you had mentioned it in your No Queso Nacho sauce recipe last week. I went ahead and made the NQN and a big batch of vegan nachos. Found your vegan burger recipe and made up a batch of yummy burgers I'll be serving tonite. I'll be making this recipe today, a perfect thing to do on a stormy rainy Sunday with ingredients I already have on hand. Thank you so much Miyoko! Hope all is well in West Marin!
West Marin is just dandy!
I love you miyoko. You are my Heroine. All what you do for the vegan community is giving hope. I can only say thank you, I wish you all the to keep sharing with us your knowledge. Thank you today and ever ❤
Wow, thank you!
I would much rather eat these meatballs & ground “meat” than store bought. I’m excited to try these!
Making mix , found it in book 😊
This instant dinner solution is a game-changer! A dry mix crafted from whole grains and legumes, it transforms into burgers, patties, or crumbles with minimal effort. The brilliance lies in its simplicity - just mix with hot water and seasonings, then let your creativity run wild. Personalize it with your favorite flavors for tacos, breakfast sausages, or grill-worthy burgers.
The blend of red lentils, bulgur wheat or brown rice, pecans, onions, nutritional yeast, flax or chia seeds, and a medley of spices ensures a delightful texture. Be sure not to over-blend; maintain that gritty, polenta-like consistency. Store it for up to two months in the pantry or extend its life to six months in the refrigerator.
To use, combine with boiling water or stock, add your preferred seasonings, and let it absorb for 15 minutes. The gooey mixture magically transforms into a versatile base for your culinary creations.
For basic patties or burgers, shape them by hand and cook until firm in an oiled skillet or grill for a BBQ-worthy result. Crumble enthusiasts, fear not! In a non-stick skillet with a dash of oil, cook the mixture over low heat, breaking it up until it magically forms delightful crumbles. Embrace the impossible-to-possible transformation and enjoy a quick, delicious dinner that keeps things simple or lets you have fun with your culinary adventures!
Would guar gum work in place of xanthan or maybe some other thickener like tapioca or corn starch?
I just bought a bottle of your liquid pizza cheese to put on my homemade pizza and it was very good. I have some tomato paste in the fridge right now, so I think I will try making your meat balls to go with your pizza cheese! I invented a whole series of vegan cheese recipes using seeds and other nuts, like pistachios and hazelnuts. Pistachio Cream Cheese, Toasted Sesame, Sunflower Cheddar. It was too impossible for me to bring these to market, so I am grateful that you are producing your great vegan stuff! If you need more recipe ideas, we should talk. 😀
I don't think that liquid mozzarella is that of the real Miyoko's. Maybe she had in development before those asshats kicked her out of her own company. Whoever is running that company now, have really ruined it
I have the Hex Clad nonstick pan set and absolutely love them! I am looking forward to trying this recipe. That sounds wonderful!
I hope they’ll send me a set to use on my show! @hexclad
Wow, what a genius in the kitchen. Will personalize it to be GF & without nooch.
You can make it gluten free by using rice.
Hello vegan 🌱 friends ,from Houston 😊
Hello there!
Love this!!! Thank you for giving us these recipes .that are good for us .where we don't have to buy the processed things in the store that are bad for us and to expensive. Love you for years.😘😘
My pleasure 😊
this is genius!!
I'm so excited to try this! My mom was vegetarian and used the frozen crumbles for any recipe that called for ground beef. But some brands were kind of squeaky to chew. Plus as you mentioned the ingredients aren't the cleanest. I just used TVP for the first time in a soup recipe today. It was okay but I think your recipe will be better. I'm excited to see what you've come up with for sour cream. It's been difficult to make one that's acceptable. I made your cashew oat yogurt once but in your last video you mentioned you made a soy cashew coconut one. I'd love to know the portions for each of the 3 ingredients. Will that be in the new cookbook?
Made the dry mix and made crumble today…better than any store bought crumble I’ve ever bought ! Thanks for sharing this recipe with the world !
You are so welcome!
🎉 I made the meatballs today and they were so delicious 😋 They had the perfect chewy texture 🙌🎉 🌱💚🌱💚
Se ven ricos gracias por enseñarnos Dios te bendiga ❤❤❤
It looks just like ground beef! Maybe carnivore hubby would like it!
This is awesome!!!
I have all the ingredients except for xanthan (sp?) gum.
But I've got psyllium husk, and corn starch. So excited to make this. Thanks Miyoko ❤
Thank you for making this comment! I Googled the ratios to use when using other options. Much cheaper ones that I already have on hand! Thank you thank you thank you❤❤❤
Use Corn Starch 1:1 portion
Yes you can!
I love pea shoots , hard to find now
Do we not need to wash the lentils and grain?
Really appreciate this awesome recipe though, thank you so much Miyoko ❤
Hi. I am just trying the receipt. I have the book, and is very happy to also find the video that goes with it.
My 'dough', in lack of a better term, is not nearly as firm as yours. It's sticky and so, no way I can form anything with my hands,I'm going to try to fry it anyway, but I'm just wondering if anybody else have had the same experience, what am I doing wrong?
Can I use split mung dahl beans instead of red lentils?
Another great one, thank you.
This is great! Thank you! Sending my love.
I miss helping you in the kitchen 💕🌿🕊
I miss you even more!
Thank so much for your clip. I have made according to your indication. It’s really good
This looks great! I am just wondering however, the lentils and wheat / rice would normally require quite a bit of cooking, is there not a chance they would be under-cooked after just a few minutes in the frying pan? Or do we need to cook for a certain amount of time? Thanks!
They are broken down into pulp first then soaked in order to hydrate before using.
Would wheat berries work as a substitute
Hexclad are the best pans they are convection by Gordon Ramsy I cook with no oil and they don't stick heat them up real good
can buckwheat be used instead of bulgar wheat to make it gluten free?
i’m so excited for your cookbook! this recipe is so innovative!!
You are a genius ❤
do you have vegan "truffle" cheese? I absolutely love anything from the brand.
crumbles is mince in the uk..
Would this work if you packed it into a loaf pan a la meatloaf? If so, how long would you bake it? Anyone tried this yet?
can you use something besides nuts???
I excited to try this. Can you give us a recipe that’s similar to the new Miyoko creamery liquid mozzarella cheese?
Does it matter if the nuts are left out?
It adds the “fatty” mouthfeel so it’s not so dry.
@@thevegangoodlifewithmiyoko thank you 😊
Amazing
Oh I hope you tour again at vegan conferences and festivals!
I can't wait to try this!!! Thank you!
Looks delicious. I can’t wait to try this recipe. I ordered your book today. ❤
Yay! Thank you!
I'll definitely give them a try.❤
Highly appreciated.
excellent idea 😍
Can you add additional flax instead of xanthan gum? What's the purpose of the xanthan gum?
Yeah I've got the same question. I can't easily find xanthan gum but chia/flax for sure
I was going to ask same. I have flax and psyllium powder and hoping I can use one of them instead of buying something extra on a tight budget. Maybe even a starch?
I was also thinking about using psyllium instead of xanthan. I believe flax would work too!
Yes, use flax, chia, or psyllium.
Can you use agar agar instead of the xanthum gum?
Amazing as always 🎉
I have green lentils, oats, and arrow root startch. I wonder if I will get the same results
Absolutely true when I look at the vegan products and the ingredients it just is not something I wanna eat even the cheeses I like that.
Where can I buy her cookbooks? Does anyone know? 🥴🤷♀️
I have a garlic rock too! Are these freezer friendly?
Xanthan Gum - Is This Food Additive Healthy or Harmful... ????????
Love this!
Will quinoa work instead of bulgar or rice?
We tried this and it was delicious. Thank you so much for sharing your recipe.
I would love to buy your book, but my husband has gluten problems, does your book use a lot of gluten products to make the meats?
Yes and no.
Does your bulgar have to be ground or do you leave it whole and hard?
It gets ground together in the blender or food processor
I love this! Question, if substituting with brown rice are you using that raw and grinding with the rest of the ingredients?
Yes.
Question… would oat flour work in the meatballs instead of breadcrumbs?
Yes.
This is great. Thank you. If you have a good non stick pan, can you totally omit the oil in the pan?
It depends on the pan, but you should be able to.
Do you use Raw or Roasted Pecans?
How do you suggest using this to make a meatloaf?
Instead of hot water, how about hot broth. I always keep some in the fridge
OMG I'm running to the store to buy lentils right now! Miyokos, does it matter what lentils I use?
Only pink/red.
What can I use in place of nuts? Nuts are on my 🚫 list. Anyway, thanks for sharing.
You can just omit. Can you use hemp seeds? That will add richness.
@@thevegangoodlifewithmiyoko Yes, I will try it with hemp seeds1 Thanks for sharing.
Can you use this with Hamburger Helper? Do you have a recipe for Hamburger Helper?
Great question! I will have to create one!
Atm finishing the raw apple fish for today...#saucestache
Omg I just watched that too. We’ve got a big storm coming so I’m making the apple tuna and now…vegan crumble.
@kirby7379 this raw apple is game changing, just like watermelon tuna, I'm thinking next trying a filled, breaded...prob AF
But I've always wondered about apples too
I’ll have to check it out!
Which brand of non-stick pan is safe to use? Any recommendations or suggestions? Please and thank you 🙏
I love my tramontina , they are made in Brazil, price point is great, I have 9,12 in skillet, 3 sauce pans...easy use, clean up is a breeze, I am 98.999 SOS as well asWFPB.