GLUTEN STEAKS

Gluten Steaks image

Provided by Sonya Davidson @MrsD

Number Of Ingredients 25

STEAKS
3 cup(s) vital wheat gluten flour
1/2 cup(s) all purpose flour
1/2 cup(s) soy flour
2 tablespoon(s) nutritional yeast flakes, ( brewers yeast )
2 tablespoon(s) beef, chicken or vegetable broth seasoning
2 1/2 cup(s) water
1/4 cup(s) soy sauce, low sodium
BROTH
4-5 quart(s) water
1/4 cup(s) soy sauce, low sodium
1/2 large onion, chopped
1 large carrot, chopped
3 tablespoon(s) nutritional yeast flakes, ( brewers yeast )
1 package(s) onion soup mix
2 tablespoon(s) oil
BREADING MIX
1 cup(s) all purpose flour
1/4 cup(s) cornmeal
2 tablespoon(s) nutritional yeast flakes, ( brewers yeast )
1 teaspoon(s) season salt
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) sugar
1/2 teaspoon(s) parsley flakes

Steps:

Mix flours & liquids seperately, then together quickly.
Roll out into a log then set covered til broth is made & brought to a boil.
Add all ingredients for broth and bring to a boil.
Cut steak log 3/4 - 1 inch thick pieces into broth and simmer for at least an hour.
Use a large stock pot as gluten expands while cooking and tends to boil over if pan is too small.
Take steaks out and allow to cool completely. Squeeze steaks between palms to remove excess liquid.
Bread and fry, slice and fry for sandwiches, cut up into small pieces for stews, etc. This stuff freezes very well.
Note: These steaks are very filling!

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