Gluten Steaks- "Jan's Style" For your Holiday Entrees

Thought I would post my recipe for my Gluten steaks. Around the Holiday Season one tends to make a little more entrees and special meals more than any other time of the year.

I like to use my steaks for Tacos, Spaghetti "Meat Balls", Wraps, Stir Fry's, or just by themselves. Blend them in the blender a couple at a time and make your own Vega Burger and use anywhere you would use meat.


Basic Recipe

Jan's Gluten Recipe


This is just for a 2 quart pan- about 15-20 steaks

Gluten Flour 3 cups
Soy Flour ¾ cups
Water 2 3/4 cups

Mix all of the above together and knead for about 3 minutes (I find that the texture an firmness of your dough will be the texture of your steak after it is done.
If it seems to soft you may add a little more flour into it as you are kneeding it to make it firmer.) Having your hands wet while working the dough seems to make it a little easier to work with. The dough really sticks to your hands. Don't panic. LOL Just put your hands under warm running water and work it off.

Then divide the dough into 2 pieces

Wet the bread board and your hands

Roll out into long logs and slice the pieces off with a sharp knife and then you take the pieces and press them down with the palm of your hand on a bread board until flattened and then drop them into the following cold broth.

You can use Chicken McKay's Yellow seasoning for the light steaks and
also they have a Beef flavoring too... You just flavor the water that you boil the steaks in and taste to
see if it's not too salty.... until you have the right flavor... Or you can use the following recipe that I use.

Note: the flavor of your broth will be the flavor of your steaks.

The Broth I use is below:

Broth:
Pan 3/4 full of water and then 1 cup of Soy sauce or 3/4 cup of Dr. Bragg's Liquid Amino's ( the amino's seem to be more salty than the Soy Sauce) or Tamari,

2 Tb of Onion Salt
Optional: add some chopped Onion and Celery

(Note: Taste the broth for saltiness or flavour... You can add more to it as you like...
The steaks take the flavor and saltiness of the broth)

Or: you can add the following into your water for a broth as well:
the above mentioned seasonings-Chicken McKay seasoning or the Beef style.

1/drop the little round pieces of gluten steaks into the broth
2/Set the heat to medium and put a lid on them for about 10 minutes....(Watch because if they
are in too small of a pan, they want to boil over)
3. Take the lid off and they will be puffed up.
4. Continue to cook them for 30-45 min. longer.(the puffiness turns to a firm steak, and a good texture) They will then be a nice texture for steaks, or Grind a
couple in the blender at a time and then you have burger.... For Spaghetti, Lasagna, burgers, pocket breads and stir fry, Your favorite Roasts..... The list goes on...

For steaks,,,,, I fry them.... But you can also bake them.... shake the steaks in a flower mixture of :
flour, onion powder and salt to taste. I fry them in a small amount of Olive Oil, but they can be baked as well.

Place on Pam Sprayed cookie sheets and turn after it is brown and to the other side.
The broth can be thickened with cornstarch or flour for gravy to pour over the steaks.