Quite Possible - Soy-Based Burgers, Sausage with Casing, Meatballs and More…

My new vegan and gluten-free mini-cookbook entitled Quite Possible - Soy-Based Burgers, Sausage with Casing, Meatballs and More… is now available in illustrated digital format! (Sorry, the material is unavailable in hardcopy at this time; the recipes will be included in a larger hardcopy book in the future.)


This mini-cookbook is a continuation of my work with gluten-free meat analogues in La Vegan Gluten-Free Boucherie. However, in this cookbook, all of the meat analogue recipes utilize textured vegetable/soy protein as the foundation, with no tofu required.


The meat analogues in this mini-cookbook are designed to be mixed and then heated in a pan-grill or skillet until cooked through. No pre-cooking is required, unlike their gluten-based and gluten/tofu-based counterparts.


The following is a list of required ingredients necessary so you are prepared before purchasing the file:


TVP (textured vegetable protein) and TSP (textured soy protein) are two abbreviations, often interchangeably used, to describe a commercially produced soy-based meat analogue. This plant protein is the base ingredient and foundation for all of the recipes in this cookbook.


White Starchy Rice is an ingredient that helps bind the recipe ingredients together, thus creating a firm texture and a uniform moisture balance. Purchase polished, white, short-grain Japanese rice (Japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice at the market. Any other starchy/glutinous/sticky, white, short or medium-grain rice can also be used, following package cooking instructions, as long as the rice absorbs all of the cooking water.


Methylcellulose is the food science name for purified plant cellulose or fiber. Like cellulose, it is non-digestible, non-toxic, and non-allergenic.

You will need to obtain this ingredient before attempting any of the recipes offered in the cookbook - there is no substitute. Methylcellulose is sold under a variety of names and in a variety of forms, and each form reacts differently in cooking. Please note that only three forms will work for the recipes offered in this cookbook:


-Gentle Chef Vegan Eggz Essentials

(the portion marked “Eggz Essentials A”)

available exclusively from ModernistPantry.com

-methylcellulose HV (high-viscosity)

available from ModernistPantry.com and Amazon.com

(in Europe, methylcellulose HV is identified as methylcellulose e-461)

-Methocel® A4C Food Grade (methylcellulose A4C)

available from ModernistPantry.com and Amazon.com


Vegan Eggz Essentials A consists of a specific form of methylcellulose and is one of two special ingredients in the Gentle Chef Vegan Eggz Essentials (the other being Vegan Eggz Essentials B). It is used as a setting and firming ingredient for the recipes in the cookbook. Vegan Eggz Essentials A can also be purchased separately in bulk from Modernist Pantry.


Vegan Eggz Essentials B consists of a specific form of gellan gum. It is supplied in the Vegan Eggz Essentials package along with Vegan Eggz Essentials A, and is used in the recipes in the cookbook as a binding and firming ingredient. Vegan Eggz Essentials B can also be purchased separately in bulk from Modernist Pantry.


As an alternate to the Vegan Eggz Essentials A, you can use another form of methylcellulose listed above, and then use kappa carrageenan as a substitute for the Vegan Eggz Essentials B, since kappa carrageenan works in a similar manner as gellan gum in these recipes only.


If you live outside of North America, and are concerned about costly shipping charges for the Gentle Chef Vegan Eggz Essentials, you may be able to locate methylcellulose HV (e-461) or Methocel® A4C Food Grade (methylcellulose A4C) and kappa carrageenan from online retailers in your region by doing a little internet searching.


Note: Gentle Chef Vegan Eggz Essentials is my own product sold exclusively from Modernist Pantry and can be used in the recipes in this cookbook. However, as the name implies, these two special ingredients can also be used, in combination with other ingredients, to simulate real eggs and egg-based dishes according to the recipes in my Vegan Eggz Cookbook and Cook & Let Live Cookbook.


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