Can we skip the oil in preparing your Plant-Based Meats?Updated 2 years ago

You could substitute oil for another liquid of the same quantity, however, we have found that the Plant-Based Meats are best made up as per the instructions (with oil and water). 

Since you asked about this, we would love to share these tips with you:

•Seasoning and salting the mix is essential as the Plant-Based Meats are a neutral-flavoured blank canvas for you to create with.

•½ teaspoon of salt per 140g pack is ideal.

•Mix dry ingredients/seasonings through the dry mix first to ensure even distribution.

•Only use cold or CHILLED water to hydrate the Plant-Based Meats. This ensures the product bonds together properly. Warm or hot water will not give good results.

•Try adding plant-based stock/broth (ensure it is chilled) instead of water for extra flavour.

•Mix water through first, then add oil.

•Add 1 Tbsp canola or vegetable oil per 140g packet if frying. If baking, add 2 Tbsp oil (total) to ensure it stays succulent inside.

•Use clean wet hands to shape the Plant-Based Meats to avoid sticking.

•If baking, brush with oil so the exterior browns nicely without burning.

•If time allows, cover shaped Plant-Based Meats with cling wrap, and refrigerate for 20+ minutes to ensure the shape holds well.

•Uncooked, shaped Plant-Based Meats, etc can stay refrigerated for 48 hours so long as they are covered properly (avoid surface exposure to air).

•DO NOT use warm or hot water when making up the PBMs - always use COLD or CHILLED water for best results and maximum hold.