The Fluffiest, Juciest Gluten Steaks Youve Ever Tasted

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Recipe submitted by Susanne Swisher

The Fluffiest, Juciest Gluten Steaks Youve Ever Tasted

Ingredients (use vegan versions):

broth:
3/4 cup soy sauce
1/4 cup brown sugar, molasses or other sweetner of your choice
3 cloves garlic, minced
3 onions, sliced, not chopped
2 quarts hot water
gluten:
1 cup water
1 cup vital gluten flour

Directions:

Place broth ingredients in 4-6 quart kettle. Bring to a rolling boil. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside. Continue with remaining mixture. When all the water has been squeezed out of the entire batch, put the balls together to form a log, smooth and shape about 3 inches across. Slice and flatten each steak, drop into boiling broth. Reduce heat, cover and simmer for 30-45 minutes. Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten. These make Wonderful, juicy steaks for sandwiches or eating alone. If not fried, these may be chopped and put in casseroles or ground and used in place of hamburger. Follow the recipe directions, ie. if it needs to be fried with seasonings, do so. I know this sounds almost too simple to be true, try them before making a judgement call on them, though, they are wonderful!

Serves: 8

Preparation time: 1 hour

Where can you get vital gluten flour??Is it usually in the regular supermarket?Once I find out, I'll definatly try this!

Archived comment by: jenny

Your neighborhood health food store should have some, if not, ask them to get it! If not, try an area co-op. I can get five pounds of Vital Gluten flour for about $11.00 from my co-op. This will make about 15-18 batches of gluten steaks-about 10-12 steaks per batch. That runs about .07 cents per steak for the flour! I figure the broth costs about $1.50, and I use it for two or three batches of steaks and then fry the three batches in the broth, this comes out just about right. That makes a total of about 1.25 for a batch of 10-12 steaks, or .13 cents per steak. Cool, huh?

Archived comment by: susanne

When I fry them, what would I vegan bread them with? They sound so yummy, I am dying to try them. I am going to go look for gluten flour today!

Archived comment by: tina

I take a cup or two of flour, some nutritional yeast flakes, parsley, and two or three shakes of a couple different herbs that go together, like sage, rosemary, thyme, or basil and garlic and onion powders. Mix well, then vegan bread as usual.

Archived comment by: susanne

Really good! Though I made the gluten with ordinary flour. ( I haven`t even heared about vital gluten flour before!) Also I fried them without oil on a teflon pan exept one because I wanted to try the difference the oil makes. The teflon fried was a bit more sweet so next time I`ll leave brown vegan sugar out!

Archived comment by: tiina

these sound wonderful. How well do these freeze?

Archived comment by: lisa

what the heck is gluten!!!!!!!!!and why not just eat tofu? what idoes tofu taste like?

Archived comment by: alan1@norfolk.infi.net

Gluten is whole wheat flour that has had the starch
and bran washe'd from it, until you're left with a
rubbery substance known as gluten. It is high in
protein and used as a meat analog in many recipes
especially in the orient. It is known there as seitan
Tofu, is a bean curd made from soybeans. It also is high
in protein, and is fairly tasteless, taking on the flavor
of whatever you cook it in. Hope this helps.

Archived comment by: ariannah

These freeze well. They are delicious & so easy to make.

Archived comment by: kIM

You can buy the vita-wheat gluten in 50 lb. bags & divide it with friends. It cost $1.25 per lb. this way. Also I have some really good recipes for steaks made with gluten. Patti

Archived comment by: kIM

They really are fluffy and juicy. Be sure to simmer them in a big pot as they expand tremendously. I serve them with cauliflower, potatoes and carrots with a nice white sauce and its a really tasty and easy dinner.

Archived comment by: cecilie

this sounds weird, but i think i will try it sometime

Archived comment by: lori

This was a great recipe. The steaks were very flavorful. I served it with the cabbage casserole from recipes of the week. It was wonderful together.

Archived comment by: mary

I have always wanted to try Gluten steaks, but never new how to make them, Thank you Susanne they were great and I can recommend them to anyone

Archived comment by: juli

I need help. I mixed one C each gluten and water. It is sticky. I can't squeeze water from it. I can't shape it into a ball. It is rubbery, but also sticky. What am I doing wrong?

Archived comment by: jane

I must have done something terribly wrong. I tried to follow the recipe EXACTLY and my steaks came out like the rubber soles of tennis shoes. The edges were fairly fluffy, but it was solid everywhere else and unpalatable. Could someone please help?? Thank you!!! I'm sure the recipe would be delicious if I was experienced vegan.

Archived comment by: lucy

I had the same problem with the gluten. I just got a sticky mess! should these be more firm and shapable or like dumplings? Help! I am dying to try these.

Archived comment by: jeff

This aren't all that great, and they certainly aren't juicy. I followed everything...they taste like very bland dumplings. If you decide to make this recipe, don't bother with the broth. It serves no purpose because the steaks don't soak up any flavor what'soever. As a matter of fact, they make the broth itself bland; I tasted an onion and it was as flavorless as the steak itself. Theyre not bad with vegan gravy...that's they're only saving grace.

Archived comment by: choirgirl

Instead of using water in the gluten flour, try using some of the broth. This will give it lots of flavour. Another option is to use vegan onion soup powder in the gluten flour, then add your water and boil in broth. Flo

Archived comment by: gardenfk

What exactly do these taste like? meat steak? i don't know ive never tried this before and im fairly inexperienced with these kinds of foods (ie tofu, wheat gluten, seitan, tempeh)

Archived comment by: vegankat89

CHIOR GIRL !!! You have too cook them in the broth to cook the gluten .. eating the gluten raw will make you sick. Your problem is you did not have a very flavourful broth.. try adding salt and soya sauce and sanitarium marmite (www.sanitarium.com.au) if you have a bland broth you will have bland gluten steaks ... I make these once a week and have been making them for years and years and everyone loves them

Archived comment by: kers0r

i haven't tried it, but it looks good. if you have problems with the gluten being bland you could make double broth and use some of it to replace all the water when mixing up the gluten. you also might add something to the gluten when mixing, such as chopped mushrooms, or nutritional yeast if you like that. (emphasis on if...) anyway, sometime if you aren't too hungry and are just experementing, you could give it another shot. sometimes things can go wrong without your noticing.

Archived comment by: emilykjl

I just made these and they turned out as they were supposed to. It was a wonderful broth and everything, abd you could also taste the wheat taste in the steaks. I will definately do something with them, but am curious about how to get the breading to stick to the steaks. Thanks.

Archived comment by: harpua

Well, I fried them and I will tell you how. I crumbled up some vegan ritz style crackers, and I also blended up some flax meal with soymilk. I dipped the steaks in the flax mixture, and then I coated them with the crumbs and fried them in earth balance margarine, and was absolutely delicious!! Oh man it was good..

Archived comment by: harpua

Can the gluten steaks be frozen after boiling but before cooking?

Archived comment by: katica

i followed the directions and so far so good. i will eat them tonight. Very easy to make though. I added a little garlic powder, cumin, cayenne and mushroom soy sauce to the original flour mix to add flavor and instead of plain water used (vegan) bouillon. Will return after tasting them!!!

Archived comment by: lucindandstan

I made these. They were great! I ommitted the sugar in the broth, fried them and baked them with eggplant slices in a casserole. I put a mushroom gravy over everything before I baked it. Thanks for a great recipe.

Archived comment by: 45637

Just made these for the second time. I fried it and then made some mushroom gravy to go with it. It was good, but not low fat. I really like it!!!

Archived comment by: harpua

Great recipe! I had made gluten before by making a much stiffer dough, soaking it in water for an hour, and then wringing out the starch; this is much easier! I have a few suggestions, though. The broth and gluten came out awfully sweet and salty for my taste, so I would go a bit easy on the sugar and soy sauce. I used only two onions, and that was plenty. Also, I fried half the steaks and baked half without frying; I think my favorite (and my familys as well) was the baked, unfried, and slightly squeezed gluten. This way it is not quite as juicy, but rather tender and more firm, and it looks like real meat! I was not quite sure how to bread the gluten; after coming out of the broth it is so wet that bread crumbs don't want to adhere to it. On the whole, though, we really enjoyed this recipe!

Archived comment by: veggiefrog

These are absolutly fantastic!! I fried them in earth balance margarine as someone here suggested and I just coated them with nutritional yeast. Seemed to have stuck. Thanks for the recipe

Archived comment by: gattinanera10018

The secret to making good seiten (Gluten) is to wash the heck out of it. You really need to wash the dough until the water runs clear. Once that is done, stew it in a tasty broth as above for at least an hour or more.

Archived comment by: aconch