400g Vital Wheat Gluten
40g All Purpose Flour
20g Bulk Beef Broth Powder
2.4g Onion Powder
2.3g Garlic Powder
1/3 cup Soy Sauce
1/6 cup Vegetable Oil
Knead well into a dough ball.
Broth:
8 cups Water
1/4 cup Soy Sauce
1 T Onion Powder
1 T Garlic Powder
1 t Black Pepper
2 Bay Leaves
1.5 T Better than Bullion Vegetable
2.5 T Brown Sugar
2 T Olive Oil
Here is another version of a very similar recipe with commentary from my mom:
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
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.
