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This is the best recipe I’ve found yet for gluten steaks. I have tried making gluten several different ways, including the laborious process of washing the starch out of flour until I had gluten. That was too much work, and with small children I don’t like to be tied down for too long. Plus it seems like a waste of water. So I went about searching for a recipe that uses gluten flour, and found this. I especially like it because it has soy flour, which makes the protein more complete. I imagine that if you are allergic to soy or wish to avoid it, you could use garbanzo flour, though I have never tried it.

2 cups gluten flour (also known as do pep and vital wheat gluten)
¾ cup soy flour
1 ¾ cups water

Mix together and kneed for about 3 minutes or until the gluten is formed. You will know when it is, because it will resist your efforts to properly kneed it. Divide it into two pieces. Wet breadboard and hands, and roll out two logs. Slice off sections (I do about 3/8” thick) and drop them in boiling broth (see recipe below). Set at medium heat with lid on for about 10 minutes, then take the lid off and simmer for about an hour or maybe less. I like to make sure they are nice and done, so I usually do at least an hour.

Once done, they can be eaten a number of ways. I sometimes bread and pan fry mine. When a recipe calls for fry chick, I dice up my gluten and toss it in. They are delicious in a casserole dish with cream of mushroom soup over them. I have even chopped it up fairly fine and used it in place of ground beef.

They freeze well, so I always make a full batch and freeze whatever I don’t use. I freeze them on a cookie sheet, then bag them once they are hard—makes it easier to take out a few as needed.

Broth:

Water (enough to more than cover the steaks)
Lots of soy sauce or Bragg’s Aminos
A whole onion, chopped
Several cloves of fresh garlic, coarsely chopped
Some nutritional Yeast
Chicken or Beef Seasoning (I usually use beef)
2 or 3 stalks of celery, cut in 3-4” long sections
A couple of carrots
Any old or wilted veggies that are still edible
A beet helps give the steaks a darker color
Vegex or miso would also add color or flavor

All of this should be in the pot before adding the steaks. You will cook a lot of the water out, concentrating the broth. It should be tasty but not too salty when you start. When you’re done with the steaks, remove them, strain the chunks of veggies out, and save the broth. I usually freeze it in an ice cube tray, then bag it in a gallon freezer bag. Then when I want to sauté onions without oil, I can grab 2 or 3 cubes of broth, and it won’t spoil that way.

That concludes my veggie meat series for the month of October. Next month I’m going to talk about Tofu and share a few of my favorite recipes for fixing tofu—if you can call them recipes. I never measure anything for my tofu, but maybe I can give you some idea of how I do things!


One Response

  1. […] 1/3 – 1/2 cup strong veggie broth. I use broth left over from making gluten. Slice an onion in strips exactly like this, as much as you want (I use probably 1/2 a medium/large […]

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