I've not had products with plant globins like Beyond Meat or
Impossible Burgers but will report on them if and when I do.

It's something to try anyway. Andrea really likes them.

We'll see what we shall see. I might start with a single,
as from the local fast food joint (though I would have to
do sone research about where) so as not to be saddled with
a whole box if they turned out objectionable to my palate.

Maybe it is alpha-gal after all. That's said to wear off
gradually after a year or two.

I'm hoping so! You have no idea how much I want a steak. LOL

When the disease was first publicized, some people here
(for example Dale) wondered in public what a meatarian
such as myself would do if stricken. I thought about this
a bit and devised a survival plan highly dependent on
fried food, especially chicken legs. Though a steak, even
a mediocre one, would occasionally get dreamed about.

DIY Impossible Burger 2.0
categories: main, vegan, tastealike
sServings: 6

1 1/2 c cooked white or brown short grain rice
2 c TVP Bob's Red Mill
2 c vegetable broth
2 Tb coconut oil solid and chilled, not melted (opt)
2 ts sunflower or other liquid oil (opt)
1/4 c potato starch flour
2 ts salt
1 ts black pepper
1 ts garlic powder
1 ts onion powder
1 ts McCormick's black garlic (opt)
1 Tb liquid smoke
1 pn red pepper flakes
1 ts A1 steak sauce
2 ts Better Than Broth vegetable bouillon
2 Tb finely grated beets

Cook the rice according to package directions and
set aside,

Place TVP in a medium heat-safe bowl. Bring broth
to a boil and pour into the TVP. Let sit for a
few min for the TVP to absorb the liquid. Fluff
with a fork.

Add the TVP, rice, and the rest of the ingredients
to a food processor and pulse until well mixed but
not so much it loses its texture.

Form into patties and cook as desired.

Can also be made into meatballs or used as meat
crumbles.

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