3 cups Vital Wheat Gluten
1 cup Whole Wheat Flour
1/4 cup Nutritional Food Yeast (optional)
1 T Vegetable Broth Powder (optional)
1/2 t Lawry's Seasoned Salt (optional)
3.25 cups Water
1/4 cup Soy Sauce
Mix all together at once and knead.
2 T Vegan Beef Seasoning
1/4 cup Nutritional Food yeast
1/2 cup Soy Sauce
3 T Vegan Chicken Seasoning
1 t Salt
12 cups water
Bring the broth to a boil in a large kettle.
Make 3 rolls of gluten mixture. Let dough set 20 minutes and cut into 1/2" slices into the boiling broth with scissors. A bit of oil on your hands will reduce the stickiness.
Extra Tasty with Tartar Sauce: (roughly equal parts of)
Barbeque Gluten Varient:
Make gluten as above but do not make the broth or boil.
In a skillet, saute until soft:
Generous amount of oil
Pour over gluten and add:
1/2 cup Peanut Butter
Squish together with hands until it gets a stringy texture. Place on a well oiled cookie sheet in the from of patties. Bake at 350° F for 45 minutes to 1 hour.
1 Large can + 1 smaller Can Tomato sauce
1/4 cup Water
2 cloves Garlic
1 cup Brown Sugar
Salt to taste
Combine Sause ingredients in a saucepan and simmer for 45 minutes. Then add:
3/4 cup Lemon Juice
3-4 T Soy Sauce
Pour over patties and bake another 15 minutes.
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