Post Punk Kitchen Forum

Hi,

I'm interested in trying to make a version of Gimme Lean myself because I can't get it here and I want something where the texture is similar for US recipes that use it. I have looked online but those recipes also contain things like frozen burger crumbles that I also can't here. I know it's kind of sticky but I've only cooked with it once. Anyone any suggestions?

Do you have TVP?

I think you'd want to look for a crumbly sausage recipe and if you want to make a sausage patty, then you'd have to use a binder of some sort.

http://vegweb.com/recipes/sausage-crumbles <-- This uses tvp
http://www.theppk.com/2008/10/tempeh-sausage-crumbles/ <- this uses tempeh

You'll definitely need a small amount of some sort of gum. Maybe xanthan gum.

It's been a while since I've had it, but I'm pretty sure there's maple in it which would account for the sticky. Maybe sage, too?

I have to say that Gimmie Lean's sausage is one of my favorite faux meats (I am not a fan of most fake meat)

Here are the ingredients



I agree with Isa, you need something to get it to stick together...it is rather sticky and that is kind of what makes it good! I see tapioca starch is pretty high up there on the ingredient list. Cellulose gum is in there too.

Also, besides water, soy protein concentrate is the main ingredient, which may lend to the texture as well.

I found some information on it online, it seems more like a commerical ingredient, rather than one you can make at home, although this article does discuss how you can do it (soaking soy flakes in alcohol - sounds scary)
http://www.livestrong.com/article/41076 ... ncentrate/

Personally, I would try playing with binding ingredients, as well as vital wheat gluten to try and get the consistancy.

I've only had it twice and its moistness was the key thing for me. Try making a big fat granose sausage from the dry mix and using that, that's what I found it most similar to in taste and squishy texture.

If you use beer instead of water for the mix... om nom nom.

Oh, I've never had that granose mix. Is it like that then? I might try that first, then, if I can still get that. Thanks.

It's not identical, but that's probably the most similar thing we here that I've had that's readily and cheaply available. You can get it at Morrisons for 2 for £2 and H&B do it as well I think. Allow it plenty of time to absorb the water and fry it very, very slowly for the best results.

It's possibly a bit crumblier than Gimme Lean, so it might be worth adding a tablespoon of tapioca flour or a little xantham gum or something to give it moisture-retaining fibre.

The burgers aren't bad, either.

I forgot to tell you that I am sorry I didn't send you any Gimme Lean, but I can't find it anywhere here. I don't think I've even tried it, but I do see it everywhere in the US.

i thought this thread was about making a sandwich with gimme lean

Actually, I think gimme lean is the worst faux meat but that might be just me :) I tried the ground beef style just to see if that is better but its not.

Give a girl a Gimme Lean and she's good for a day. Teach a girl to make a sub for Gimme Lean and she's good forever.