Gluten Steaks (David Evans)

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.

Broth:

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)

Mayonnaise

Pickles

Onions

Barbeque Gluten Varient:

Make gluten as above but do not make the broth or boil. 

In a skillet, saute until soft: 

    1 Onion

    Generous amount of oil

Pour over gluten and add:

    1/2 cup Peanut Butter

    1T Paprika

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.

Sauce:

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.