- 1 cup vital wheat gluten flour
- 3/4 cup tap water
- 1 packet onion soup mix (read the
label to be sure there aren't any meat
products)
- 3 cups water
In a medium sized bowl combine the
gluten flour and the tap water. Stir the
mixture about to get a nice thick dough.
Knead the dough briefly, to get
everything well mixed. Cut the dough
into 4 pieces. Stretch and coax each
piece into a flat steak shape. I go for
a roughly square shape, but the shape
really doesn't matter that much. Try to
get the steaks to be about 1/2-inch
thick. They will be strechy, so you have
to be patient. Lay them aside when they
are shaped to your liking.
Meanwhile, bring the onion soup mix and
water to a simmer on the stove. When it
is simmering gently (not boiling) slip
in the steaks. Allow the steaks to
gently simmer in the broth for about
1-1/2 to 2 hours. I do this in the
morning while I am doing other chores
around the house. They don't require
much attention while they cook. As they
cook, the steaks will increase in size,
almost doubling, and will turn a
pleasant appetizing shade of brown.
As the steaks cook, be sure the broth
only simmers and doesn't boil. If cooked
too fast, the steaks will take on a
spongy, bread-like texture instead of a
chewy, meaty texture. When the steaks
have cooked long enough, remove them
from the heat and allow them to cool in
the broth. Store in the fridge, in the
broth, until you are ready to use them.
Prepared Gluten keeps about a week in
the fridge. Use it anywhere Wheat-Meat
or Seitan is called for. If you like,
these steaks can be drained and chopped
in a food processor to resemble ground
beef. This recipe does not produce
overly salty wheat-meat so it is
especially good to use in recipes. This
is the easiest seitan recipe I know that
still gives excellent results.
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