When my husband had a medical check-up, the results were not very encouraging; somewhat high cholesterol and triglycerides, uric acid, and something else. Medical advice, to consume as little red meat as possible, very difficult, considering his addiction to this food. Looking for other resources, I was told about vegetable meat and even how to prepare it. It is one of the most complete foods since it provides our organism with protein and vitamin nutrition similar to that of animal meat.

Of course, it lacks absolutely all the toxins that accompany meats, such as hormones, colorings, flavorings and preservatives, and I share with you this recipe so that you can make it at home.

Ingredients:

• 1 large onion, chopped
• 1 chopped garlic clove
• ½ red chili bell pepper
• 1 tablespoon of parsley
• ½ teaspoon oregano
• 8 walnuts or pecans
• 1 cup water
• 2 cups gluten flour
• ½ cup oatmeal
• ½ cup wheat germ
• 2 tablespoons bran
• 2 teaspoons salt

Preparation:

1. Blend the chopped onion, chopped garlic, chili bell pepper, parsley, oregano, walnuts together with the water.
2. Separately, mix the gluten flour, oats, wheat germ, bran and salt.
3. Join both mixtures adding half a cup more water.
4. Form 2 rolls or cylinders.
5. Wrap them in a piece of clean cloth and boil them for 50 minutes.
6. Remove and let cool.
7. Cut into slices and garnish as desired before serving.

Vegetable meat chop suey

Ingredients:

• 500 grams of vegetable meat in strips.
• Vegetable spray
• Vegetables to taste: carrots, cabbage, red and green peppers, garlic, zucchini, leeks.
• (cut into thin julienne strips)
• Marinade:
• 2 tablespoons soy sauce
• 2 tablespoons of water
• Half a glass of sherry
• Garlic and ground chili bell pepper to taste

Preparation:

1. Cut the vegetable meat into strips.
2. In an earthenware or glass container, never metal because it would give an unpleasant taste, mix the lightened soy sauce with 2 tablespoons of water, the sherry, the garlic and the ground chili; add the strips of meat, mix and leave to marinate for half an hour.
3. Remove the meat from the marinade reserving the liquid.
4. In a hot pan sprayed with vegetable spray, cook the meat strips in batches until they are no longer pink.
5. Remove them.
6. In the same pan, add the oil and the vegetables and sauté them.
7. Stir in the meat, marinade, cornstarch and tablespoons of cold water.
8. Cook for 2 or 3 minutes or until the liquid boils and thickens.
9. Season to taste with salt and pepper.