Possibly Protose


One of my hobbies (if you can call it that) is looking at, and veganising, recipes from other times, languages, culinary traditions etc. Protose was a meat alternative based on peanuts and gluten that was originally invented by Kellogg’s, I believe, in around 1900, and produced up until the year 2000. Sadly, I gather it never had much success.

However, I’ve decided to recreate it. Or emulate it, perhaps. Lets say I’m a food revivalist? That sounds okay. In any case, I’m planning on putting up a load of sort of Medieval recipe over the next week or so. Lots of early recipes are incredibly imprecise regarding quantities and cooking times and temperatures (in the days before gas and electricity and thermometers, one could not simply put the oven on 180C and then go and watch Bones, after all) but this is fine because I only measure things under duress and generally just chuck things together using common sense. Unless I put them on the internet, in which case they’re only slightly imprecise.

ANYWAY, here is the recipe for my crack at protose.


  • 50g gluten powder
  • 100g gram flour (chick pea flour)
  • 100g peanut butter
  • vegetable stock (250ml? Not a huge amount.)
  • a pinch of salt
  • a teaspoon of brown sugar

I use unsweetened, unsalted crunchy peanut butter. If you use sweetened or added-salt peanut butter, omit the salt and sugar, obviously.


Mix the dry ingredients evenly and then add the peanut butter. Rub it between your fingertips until it has a breadcrumb-like consistency. Pour in a little stock, and knead it together to form a dough ball. Taste a little. Isn’t it delicious?

Put in a small oven-safe dish with a lid that fits well and pour over a little more of the stock. You’re going to be half-baking, half-steaming this, so it needs to stay moist. It’s a very, very good idea to oil your dish, as gluten sticks to anything and everything.

Put in the oven at about 180 degree/whatever you cook things on normally. Remember: to be imprecise is to be authentic. Ahem. Remove from the oven after about an hour and allow to cool.


Really tupping good. Kind of like if beef and peanuts had a baby. A thousand noms to protose.

Per quarter (~100g): 281 Calories, 18g Carb (2g Fibre), 13G fat, 23g Protein. (Seems high, but is actually fairly similar in calories and protein to dry lentils, gram for gram).


Moist Mockmeat

This has a sort of chicken-like flavour. The desiccated coconut might seem like an odd ingredient, but it adds a moistness does not require any further fat to be added. If you cannot find the cheese sauce mix, substitute with 2 tablespoons of cornflour or riceflour and 1 tablespoon of nutritional yeast.


  • 100g wheat gluten powder
  • 100g soy flour
  • 50g fake cheese sauce mix
  • 50g desiccated coconut
  • 400ml vegetable stock
  • 220g diced onion
  • 3 cloves of garlic, also diced
  • 1 tsp each of: black pepper, white pepper, basil, thyme, smoked paprika
  • ½ tsp ground mace
  • Pinch of salt
  • A squirt or two of soy sauce, Maggi liquid seasoning or Braggs aminos, Worcester sauce etc.


Mix all the dry parts in a bowl until even.

Add the stock and knead well until a moist dough is formed. Leave the dough to rest for at least half an hour.

Divide the mass in two, and shape into thick sausages (each weighing around 500g). Wrap each individually in oiled tinfoil and steam for 45 minutes. Do not remove the lid from the steamer!

Allow to cool completely.

Eat on its own, in a sandwich or fried with vegetables and smoked tofu.

Per third of a sausage: 197 Cal, 6.5g C, 20g P, 10g F.

Old recipe – no picture, sorry!