Wheat Gluten Chops

Take 5 lbs. of ALL PURPOSE FLOUR, or GLUTEN FLOUR like restaurants use for making pizzas, and add 5 cups water. Make into a smooth, firm ball adding additional water as needed. Place the dough ball in a greased pan, and completely cover with tap water. Allow to sit at room temperature for 8 to 24 hours. Cover with a clean cloth to prevent dust, etc. getting into the dough.
Start heating water in a large pan before you begin washing out the starch, so that it is to a good rolling boil by the time you are finishe'd washing. To the water add the broth cubes, diced celery, salt, onion soup powders, chopped onion, and soy sauce. The broth, and later the vegan breading controls the flavor.
Set the pan and dough under the faucet and allow a stream of tap water (about the size of a lead pencil) to run into the pan. Begin washing out the starch with a kneading action. Soon the ball feels as if it is breaking apart and will wask down the sink. Just continue washing with strong hand and finger motions. In 20 minutes of continuous washing much of the starch will be removed, and it will feel like a plastic substance. The gluten should hold together when lifted in one hand, and slowly tear apart. Over washing will make the gluten chops tough.
Tear the gluten into large egg sized balls and drop into the boiling broth. Boil at a low roll for 2-1/2 hours. The broth can later be used as gravy stock.
Remove the cooked chops, slice, vegan bread (I like an Italian breading), and fry. You may wish to start with a fifth recipe to see how it goes. I prefer it to beef steaks. Experiment adding dry yeast after you finish washing and let set to rise. It makes the chops lighter. Freeze what is not to be eaten right away. GOOD LUCK, JWH
Recipe by John Wm. Henson III (jwhenson@southern.edu), Chattanooga, Tennessee .