MARINATED PLANT MEAT
Field Roast Frankfurter ovals marinated in a sweet sour Pineapple Mustard marinade 1-3 days. I made hot sandwiches out of mine: One on a Steak & Sausage sub bun and the second on spinach flatbread – each a little different but each equally tasty and satisfying! Take a look.
Serves 4-6
6 oz. unsweetened pineapple juice
1/4 c. light brown sugar
1/4 c. white Balsamic vinegar
1/4 c. prepared yellow mustard
2 t. onion powder
2 t. garlic powder
2 t. liquid smoke
1/2 t. sea salt
3 Field Roast Frankfurters – remove casings, slice on the diagonal about 3/8 inch wide ovals
Combine marinade ingredients in bowl. Stir well. Add frankfurter ovals. Stir well to coat. Either cover bowl and refrigerate or spoon into jar and refrigerate. One to three days is good.
When ready to use: Strain contents of jar into wire mesh strainer over saucepan. Set aside frankfurter ovals.
Add to saucepan 1 T. cornstarch mixed with 1/4 c. water in cup till dissolved. Bring marinade to soft boil, stirring continuously till thickened. Then cook on low heat for about 4 minutes. Remove from heat.
In separate skillet, place frankfurter ovals. Cook over medium heat, turning and spreading out even in pan.
Add to the skillet all the cooked marinade. Cover, reduce heat to low and cook 4 minutes. Stir the plant meat every minute or so, being sure not to evaporate all the sauce. You want enough to cover the meat and the roll on the sandwiches.
Remove from heat and let set till ready to reheat and serve. If sauce becomes too thick, then add a little water to thin it.
Making the sandwich:
First, I used a Steak & Sausage sub bun. Open. Lay flat. Place 8 frankfurter ovals on one half of roll with a little sauce. Spoon sauce on second half of bun.
Place a romaine lettuce leaf on top of sauced half of bun.
Top lettuce with FAT-FREE CARAMELIZED PEPPERS AND ONIONS.
Top peppers and onion with fresh sliced red onion. Sprinkle with fresh grind black pepper. Close, cut or not, and serve.
Second, I used a spinach flatbread dotted with prepared yellow mustard. Heat the flatbread in dry skillet to make rolling easy.
Top with Caramelized Peppers And Onions, followed by frankfurter ovals.
Top frankfurter ovals with very thinly sliced red cabbage and fresh sliced red onion. Roll up, cut in half and serve.
Both ways made delicious, satisfying sandwiches.
Use any type of veggie hot dogs you like for this recipe.
FAT-FREE CHEF™ 