1 cup of vital gluten
chicken style vegetable broth powder
2 tablespoon nutritional yeast
dried parsley (dried parsley)
Pour the vital gluten and nutritional yeast into a large bowl and add 1 1 1/2 cups lukewarm water and immediately whip with a fork until it forms a spongy mass. Do not stir too much or your gluten steaks will be tough and chewy. It should resemble a sea sponge at this time. Let sit in colander for about 15 minutes and let all the excess water drain. In the meantime, boil about 8 cups of water in a large saucepan. Use a large pot since the gluten steaks will expand tremendously. Add some of the vegetable broth powder but not too much since the amount of water will decrease and you will not want it too salty. Add some dried parsley if you wish if your broth powder does not contain any. Form the raw gluten into 4 cutlets and gently place in the boiling water. The broth should cover all the cutlets. If it does not, simply add more water. Simmer on a very low heat for about 1 1/2 hrs with the pot, partially covered. Boiling at too high of a heat will result in tough cutlets. Stir often so that the cutlets evenly absorb the broth. Take off the heat at this time and let the cutlets cool in the broth. This is an excellent basis for other recipes. They can be towel dried and pan fried in some oil. They can also be cut into chunks and deep fried in oil at 375 degrees for chickennuggets which is excellent and popular with children. Enjoy the recipe and feel free to email me if you have any questions.