We love these wonderful steaks…they are very tender and flavorful. Try breading them and browning in some oil, along with a generous amount of slice onions.

Gluten Steaks

3 c. instant gluten flour
1 c. all-purpose flour
1/2 c. minute tapioca
3 Tbsp. chicken-style seasoning
3 T. nutritional yeast

Broth:

10 c. water
1 Tbsp. Vegex or Savorex
3 Tbsp. chicken-style seasoning
1/4 c. nutritional yeast
1/2 c. Bragg’s Liquid Aminos (unfermented soy sauce)
1 onion, diced
4 bay leaves

Stir ingredients for gluten steaks. Add 3 1/4 c. hot water and 1/4 c. Bragg’s all at once to dry ingredients, stirring quickly. Knead and shape into a roll. Let sit 1/2 hour.

Meanwhile, add all ingredients for the broth into a 6 qt. pot and bring to a boil.

Cut roll into 1/4 inch slices. You want them to be fairly thin. Roll with a rolling pin if needed. Drop into broth and simmer, covered for 1 hour. Make gravy out of the juice and thicken.

Note: These freeze beautifully. Freeze them in meal-size portions in the broth, then just thaw and heat when needed.

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