Soy meat base recipe
Ingredients:
50 grams of soy protein,
3.5 grams agar,
300 ml of concentrated mushroom stock,
40 ml – 2 tablespoons of vegetable oil
Method:
Press meat to 2.5cm (1 inch) in thickness. Steam on parchment in a medium-heat for 15-20 minutes. Make sure there is plenty of water in the steamer to keep the meat bathed in steam. For a softer texture eat immediately. For a firmer texture rest after cooking, and wrap in cling film for 15 – 20 minutes.
Add additional flavourings to taste eg, Worcester sauce, Soy sauce, Yeast extract, Yeast flakes, and Salt.