Gluten Steaks

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Recipe submitted by Gay Mentes at amentes@cmsd.bc.ca

Gluten Steaks

Ingredients (use vegan versions):

3 cups gluten flour
1 cup whole wheat flour
1/2 cup minute tapioca
3 tablespoon chicken-like seasoning or beef-like seasoning (from health store)
3 tablespoon Yeast Flakes

Directions:

Mix all above ingredients, Add 3 1/4 cups hot water & 1/4 cup soy sauce, all at once. Stir into dough. Form into a roll like a cinnamon roll, after lightly kneading. Let sit 15 minutes, while making broth.

Broth:

10 Cups water 1 T. Savorex or Vegex 3 T. Chicken like seasoning 4 T yeast Flakes 1/2 cup soy sauce 1 large onion diced 2-3 Bay leaves

Bring to a boil. Slice gluten to 1/3 pieces. Drop into boiling water, one at a time. Keep it boiling. After all gluten is in broth, turn heat down and cover and simmer for 1 hour. Put into a casserole dish and serve. Yumm!!!

May be used as burger if ground, or cut into chunks for stroganoff sauce etc.

The tapioca was a stroke of genius. The texture was good. The broth makes an excellent gravy.

Archived comment by: jane


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Isabella

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Re: Gluten Steaks

« Reply #1 on: February 11, 2008, 01:07:55 PM »

I've been making this recipe for years and it is the best. I bread it with seasoned crumbs and fry it and serve it with gravy or in a sandwich. This is our standard Christmas dinner entree.


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Charbot Kimzoid

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Re: Gluten Steaks

« Reply #2 on: February 11, 2008, 05:48:09 PM »

I really want to make this, but I have a few dumb questions...

Where would one find minute tapioca, savorex, and/or vegex? I seem to be having trouble finding meat flavored stuff that doesn't have meat in it, even at a health food store.

Isabella, yours look so tasty! Did you put them in the broth mixture before you fried them?


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Isabella

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Re: Gluten Steaks

« Reply #3 on: March 13, 2008, 06:00:07 PM »

Quote from: Charbot Kimzoid on February 11, 2008, 05:48:09 PM

Nothing dumb about those questions. Minute tapioca is usually found in the baking aisle or near the jello and instant puddings in the grocery stores. If you can't find it you can leave it out but the finished product will be denser. The savorex/vegex (or Marmite can be used) is usually found where you find the herbs and spices or with the gravy mixes. I have also found this in the specialty section of some grocery stores. If you cannot find these for the broth you can also substitute an onion soup mix if you can find a veggie one. When all else fails dice 3 or 4 onions and saute until they start to turn golden brown. Add a few carrots, chicken or beef veggie bouillon, the soy sauce, bay leaf and any other seasoning you'd like. I particularly like summer savory. Add the water and add salt and pepper to taste.

I always cut the gluten in slices and simmer in the broth before frying and simmer for an hour. Then I cool the gluten steaks in the broth, freeze some in broth and use the rest, breaded and fried. I usually use plain cracker crumbs seasoned with salt, pepper and sometimes hamburger seasoning.


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Charbot Kimzoid

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Re: Gluten Steaks

« Reply #4 on: April 04, 2008, 05:52:56 PM »

Thanks Isabella! I'm gonna give this a try sometime soon! Laugh


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