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I just had these today; made by Morningstar Farms I guess? Anyway, they were so close to very tender steak strips it was unreal. <img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:"> My ENTIRE family loved them, and let me tell you, it is very difficult to find something they all like. I cooked them and then cooked up some frozed asian veggies with some soy sauce and then mixed them all together (that's what the directions say) I just can't get over how good it was! I sent hubby back to work with some fake-steak strip and cheese tortilla wraps for snack. I vote these as an EXCELLENT transition meat replacer for new veggies.
 

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They're great arent they! I tried them when I was in the US a few months back. I use a very similar thing they sell in my own country to make meals for my omni friends when they come over. They're pretty impressed with them too. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I love Morningstar's Steak Strips! Here is my favorite recipe I use them for:<br><br><br><br>
Carne Asada<br><br>
This is a marinade I use with Morningstar Steak Strips, and I serve with warmed corn tortillas, salsa, organice mesclun, refried beans, fresh jalapeno's, onions, avocado, and some grated cheese. Here is the marinade I use:<br><br>
1/4 cup white vinegar<br><br>
1/8 cup soy sauce<br><br>
2 cloves garlic, minced<br><br>
1 tsp lemon juice<br><br>
1/2 cup olive oil<br><br>
1/2 teaspoon salt<br><br>
1/2 teaspoon ground black pepper<br><br>
1/2 teaspoon garlic powder<br><br>
1/2 teaspoon chili powder<br><br>
1/2 teaspoon dried oregano<br><br>
1/2 teaspoon ground cumin
 

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They're also really good in fajitas and vegetable "beef" soup. <img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">
 

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They make great jerky too. Just marinate them in some soy sauce, brown sugar, garlic powder, onion powder, liquid smoke and lots of fresh cracked pepper. Cut any wide pieces to make thinner strips. There's always a few fat ones. Throw them on a foil lined cookie sheet & pop them in the oven at 250 degrees for 45 minutes. Flip them and throw'em back in for another 35-45 minutes Take them out when semi-stiff, don't let them get crispy. They'll harden up as they cool. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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mmm, might have to give that a try <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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They're very good, but I don't eat them often--they are kinda high in sodium. But they also make faux chicken strips too! I like the chicken kind more.
 
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