Gardein

thefadedone

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Anyone have cooking tips when it comes to using Gardein products? I have tried to put the beefless tips and their chicken products in soups and stews, but they always end up turning to nasty mush. I like them chewy and crispy so I usually stir fry, broil, or bake them, but I would like them to retain that chewiness when I add them to soups/stews. What am I doing wrong?
 

KLS52

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Haven't tried them in soups/stews yet but was planning to. Thanks for the heads up on the mushiness. I also like them more firm and crispy.

I wonder if we made the base of soup or stew and then put the tips in when we're ready to serve it up and eat it instead of cooking them in with the soup or stew from the beginning...and maybe fry or bake them first, too, so that they firm up/dry out a bit.

Initially, I was microwaving the chicken gardein, mainly because I was lazy or in a hurry. But they taste so much better when baked or pan fried.

I have to say I really like the beefless tips, overall. It would be nice to have a them in a hearty stew with potatoes and vegetables.
 
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RabbitLuvr

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When I started making Gardein, I had a lot of trouble with them sticking in the pan. I think maybe I was using too little oil, but now I've found having a bit of water nearby to splash in the pan when things start sticking to be helpful.
I also really like the crispy tenders cooked in the toaster oven.

I haven't tried them in soup/stew, but I think that's a really good idea! How long are you leaving them in for? Maybe put them in a bit later? Or, like KLS said, try cooking them first then put them in at the last minute.
 
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led.boots

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The beeef tips do turn into weird mush in stews. What I do is sautee them in a little oil and add them to each person's bowl just after I dish it out, like a garnish. :D
 

AlmandineSky

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I cook them up in a separate pan with a bit of oil so they get crispy and then toss them into the stew or soup right at the end. They don't stay crispy but it keeps them from getting mushy. I used to add them in in the beginning like I would have done with non-veg soups or stews and that just seems to be too much cooking for them.
 

KLS52

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The beeef tips do turn into weird mush in stews. What I do is sautee them in a little oil and add them to each person's bowl just after I dish it out, like a garnish. :D

Yes, that's what I'm thinking would work well. :yes:
 
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thefadedone

thefadedone

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Thanks everyone. I did precook them, but I guess I added them way too early. I'll try adding them at the very end next time. It's good to know that it's common for this to happen. I kept looking at recipes and food porn pics of stews/soups with Gardein and I couldn't figure out how the pics looked perfect and mush-free.
 

silva

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Has anyone tryed the Chipotle black bean burgers?
BJ's wholesale club is carrying them now at $11. dollars for 16. Not bad, but they list cilantro near the end!
If you've tried them, could you tell?
 

silva

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Nope, Gardein!
I know the Morningstar ones. They're not vegan-that egg thing I think.
The gardein must be new-and are vegan.
I wanted to get a box, cause I like having burgers in the freezer. Cilantro, even as far down the list as it was, scared me!
 

RabbitLuvr

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Hmmm, they must be VERY new, as they aren't on the Gardein website at all. I didn't think they made any bean burgers, they tend to focus on a more mock-meat texture. (Gardenburger has a chipotle black bean burger, though.)

Anyway, I wouldn't be able to judge the cilantro flavor, as I love cilantro and find that most things that list cilantro in their ingredients don't have nearly enough for my liking. :p