Slow cooker question

[die_fledermaus]

Hi all - has anyone ever used fake ground beef (of the soy variety) in a slow cooker before? I'm just wondering if it's going to get funky and gross if I leave it in there for 8-10 hours =P

Cheers!

Comments

[warriorsmurf]

Depends what kind, but I've had luck with it in the past. The texture changes, but not too much.

[moonbunnychan]

I've used the morningstar crumbles before and like...they turned a kind of gross grey color.

[johnny134]

Have you tried tempeh? I hear it holds it consistency better than normal soy.

[johnny134]

seriously, I tried stew with veggie burgers sliced up and unless you cook them separately and add them to each bowl as you are serving they turn to mush. I gave up and now use portabella mushrooms in my slow-cooker recipes. Has a meaty texture and holds its consistency even after hours in a slow cooker. My carnivore spouse even likes the mushroom stew.