Ingredients:

 3 c gluten flour
 ½ c minute tapioca flour
 ½ c whole wheat flour
 2 T savoury yeast flakes
 1 T Massel chicken like seasoning
 2 ¾ c water
 2T Bragg’s All Purpose Seasoning or soy sauce

 

  BROTH

 Ingredients:

 10 c water
 1 cup tomato sauce
 1 T chicken like seasoning
 1 T Bragg’s All Purpose Seasoning or soy sauce
 1 t instant coffee substitute
 1 t onion powder
 1 t garlic powder

 

  BREADING

 Ingredients:

 1 c fine breadcrumbs
 2 T savoury yeast flakes
 1 T dry parsley
 ½ t garlic powder
 ½ t onion powder
 ¼ t salt
 ¼ t sweet paprika
 ½ t chicken like seasoning

 

GRAVY

 Use broth remaining from boiling gluten and add extra water to make up 5 cups.

 

Ingredients:

 1 T cold pressed olive oil
 1 large onion, finely chopped
 6 cloves garlic, finely chopped
 ¼ t mint
 ¼ t basil
 ¼ t turmeric
 1 t Massel chicken like seasoning
 ¼ t salt
 ½ t dry parsley
 4 T cornflour

 

Method:

1. In a medium saucepan, cook onion, garlic in olive oil till brown.
   
   
2. Add broth and remaining ingredients.
   
   
3. Bring to boil.
   
   
4. Simmer on low heat for 10 minutes.
   
   
5. Thicken with 4 T cornflour blended in a little cold water.

 

 TO MAKE GLUTEN STEAKS:

Method:

1. In a large stock pot, combine all the ingredients for the broth.
   
   
2. Bring to boil. Then simmer.
   
   
3. In a large bowl, combine gluten flour, tapioca, whole wheat flour, savoury yeast and seasoning.
   
   
4. Mix well.
   
   
5. Make a well in the centre.
   
   
6. Add Bragg’s seasoning or soy sauce and water.
   
   
7. Mix together quickly using both hands.
   
   
8. Do not knead or the gluten will become tough.
   
   
9. Shape dough into a roll 3-4 inches in diameter.
   
   
10. With a sharp knife, slice gluten into pieces 1/4 inch thick.
    
    
11. Drop the slices one at a time into the simmering broth.
    
    
12. Gently stir the mixture.
    
    
13. Place lid on and simmer for one hour or to desired texture, stirring frequently. A long cooking time will increase tenderness.
    
    
14. Remove gluten pieces from broth.
    
    
15. Reserve broth to make a vegetable soup or store in freezer for the next batch of gluten steak. (Add more water or tomato sauce to increase the volume.)
    
    
16. Dip each piece of gluten in the seasoned breadcrumbs.
    
    
17. Fry on both sides in a non-stick frypan with a little olive oil.

 

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NOTE:

• If there is an excess amount of dry ingredients, do not mix them in by force or the gluten will become tough.
  
• If the gluten seems too wet, roll the dough in a clean tea towel to absorb the excess water.
  
• Gluten freezes well.
  
• If you omit Steps 10 to 15, the gluten can be ground up into burger mince, or diced and used in different recipes instead of meat.