Gluten Steak Recipe
This is a preemptive effort for me to remember how to make my gluten steaks. A staple of many Adventist whether vegetarian or not. This is the recipe that came from the packages of Vital Wheat Gluten from Andy's Market in College Place, Washington. It is the best recipe I have found for gluten steaks. Though I use a different beef seasoning and I don't really measure precisely the amount. Here is the recipe.
Gluten mix:
2 cups warm water, 1/3 cup soy sauce, 3 teaspoons Geroge Washington Broth (a beef broth type stuff) 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 tablespoon oil, 3 cups vital Wheat gluten flour. Mix quickly (start with sturdy fork then use your hands) shape into roll and slice, (I make two rolls) cook in broth for 1 hour (stir occasionally as they will tend to expand and float to the top and above especially in a boiling broth. I let them sit in the broth till they cool down and then put them in freezer bags with extra broth.
Broth:
8 cups of water, 1/4 cup soy sauce, 2 teaspons George Washington Broth, 1 Tablespoon oil, 1 Bayleaf, 1 teaspoon Garlic powder, 1 teaspoon onion powder. (I tend to use more onion and garlic powder in the broth) Once water is boiling place cut slices into broth and cook.
2018 Update
I don't really use this recipe anymore. What I have found is just get the ratio of water to vital gluten correct and boil for 1 hour in water. Then instead of putting flavorings into the gluten before boiling where I think it just dilutes out, marinate the cooked gluten for a few days. I just find meat marinates, some come in resealable bags so it is real easy to marinate with. Or of course, you can make your own the recipe above if you used the seasons and broth as a marinade would work well.
This is a preemptive effort for me to remember how to make my gluten steaks. A staple of many Adventist whether vegetarian or not. This is the recipe that came from the packages of Vital Wheat Gluten from Andy's Market in College Place, Washington. It is the best recipe I have found for gluten steaks. Though I use a different beef seasoning and I don't really measure precisely the amount. Here is the recipe.
Gluten mix:
2 cups warm water, 1/3 cup soy sauce, 3 teaspoons Geroge Washington Broth (a beef broth type stuff) 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 tablespoon oil, 3 cups vital Wheat gluten flour. Mix quickly (start with sturdy fork then use your hands) shape into roll and slice, (I make two rolls) cook in broth for 1 hour (stir occasionally as they will tend to expand and float to the top and above especially in a boiling broth. I let them sit in the broth till they cool down and then put them in freezer bags with extra broth.
Broth:
8 cups of water, 1/4 cup soy sauce, 2 teaspons George Washington Broth, 1 Tablespoon oil, 1 Bayleaf, 1 teaspoon Garlic powder, 1 teaspoon onion powder. (I tend to use more onion and garlic powder in the broth) Once water is boiling place cut slices into broth and cook.
2018 Update
I don't really use this recipe anymore. What I have found is just get the ratio of water to vital gluten correct and boil for 1 hour in water. Then instead of putting flavorings into the gluten before boiling where I think it just dilutes out, marinate the cooked gluten for a few days. I just find meat marinates, some come in resealable bags so it is real easy to marinate with. Or of course, you can make your own the recipe above if you used the seasons and broth as a marinade would work well.
