1/3 cup walnuts
1/4 cup rolled oats
1/2 cup yeast flakes
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 cup warm water
2 1/2 cup vital wheat gluten flour
Blend first seven ingredients on high until creamy, about 1 minute. Place blended mixture into large bowl, add vital gluten flour. Use hands to combine the two mixtures to a held-together mass. Shape into a roll about 4 inches across and 18 inches long. Cut to desired size depending upon entree being used (slices, chunks, etc), remembering that it will grow by about half during the cooking time. Do not stack pieces as they will stick together.
Make a broth in 4-6 quart kettle, using your choice of seasonings and vegetables-I use about 1/4 c McKays Chicken or Beef Seasoning, 1 large onion, 4 stalks celery, 4 large carrots, chopped coarsely, and about 8-10 cups water. If using the beef seasoning, add about 1/2 cup soy sauce. Bring broth to a boil, drop gluten pieces in to boiling broth until kettle is nearly full, about half of this batch, cover, reduce heat and simmer for 30 minutes. Remove from broth to storage container, or use as needed.
Another way to cook this is to place a log of gluten in the broth and cook it 1 hour, making sure to roll it over every ten minutes or so. When the cooking time is done, remove the log from the broth and cool, then slice or chop as needed! Cool! :-)