Shredded Soy Protein with Beijing Sauce

If you have been to any Chinese vegetarian restaurant, especially those Buddhist-inspired, you have probably encountered a lot of ‘mock meat’ or ‘faux meat’ dishes. The texture and shape are made to resemble the real meat, as closely as possible.

Industry produced mock meat products are mostly a mixture of wheat gluten and isolated soy protein. Some people don’t like mock meat as they prefer the “real thing”. Some vegetarians despise it as they think it’s absurd for one to cling to meat when they decide to be vegetarian. However, there are surely people who love meat but are concerned about their health, environment or animals, would happily give mock meat a try. I embrace the mock meat products as I think it is an easier introduction to vegan food. It takes time for people who are used to eating a lot of meat to learn to appreciate natural, whole plant-based food. So even though I don’t make it often for myself, I love to make it for my family and friends from time to time, or take them to the restaurants where those dishes are served. 😉 Most of them say if those are more widely available they would eat more vegan dishes!

This dish is supposed to imitate Shredded Meat with Beijing Sauce (京酱肉丝), which is usually made of pork and sweet flour paste (甜面酱). Usually this dish is served together with cucumbers, thin rice pancake, and sweet flour paste. You put some shredded meat and cucumber inside the rice pancake, then wrap it up, dip into the sweet flour paste and eat it. Alternatively, you can eat it as a plain dish with rice.

Shredded Soy Protein with Beijing Sauce 1
Shredded Soy Protein with Beijing Sauce 2

Kitchen Gadgets: Oven, Electric Beater
Serves: 12

⅓ cup cocoa powder
½ cup white rice flour
½ cup millet flour
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 cup soy milk
¼ cup canola oil
½ cup sugar
1 tsp vanilla extract
¼ cup tapioca starch
2 tbsp ground flax seeds

1. Heat the oven to 175°C (350°F), prepare the cupcake liners.
2. Combine and sift all dry ingredients except sugar. Set aside.
3. In a large mixing bowl, beat soy milk, canola oil, sugar, and vanilla extract vigorously until well mixed. Add tapioca flour and flax seeds, beat for one to two more minutes on medium high until seeds are dissolved.
4. Combine wet and dry ingredients and beat until well mixed. (One of the good things about gluten-free cakes is that you don’t have to worry about over-mixing, unlike with gluten-containing vegan cakes. You can beat vigorously!)
5. Pour batter into lined cupcake tray. Each cup can be ¾ full or slightly higher. Gluten-free cupcakes won’t rise very much, so a little more is also ok.
6. Bake for 23 minutes. When a toothpick inserted into the center of a cupcake comes out clean, it’s ready.

Happy to hear from you, any thoughts?