1-1/2 cup water
1 medium onion, quartered
1/2 cup nutritional yeast
1/2 cup wheat germ
1-2 Tbs. vegetarian chicken-flavored seasoning
2-1/4 cup gluten flour
1/2 cup soy sauce
6 cups water
Dash of garlic salt
1 cup nutritional yeast
1 cup flour
1/2 tsp. vegetarian chicken-flavored seasoning
1 can mushroom soup
1 can water
1 small chopped onion
Blend first 5 ingredients. Pour liquid into gluten flour in a bowl and stir quickly until mixed very well. Lay out on a long piece of plastic wrap and shape into a long roll about 2" in diameter. May have to cut it down the middle part way and spread out to make long roll. Wrap plastic around it to make into a smoother roll, well stuck together. Let sit a couple hours or all night in the refrigerator.
Heat broth ingredients in large kettle to a hard rolling boil.
Cut gluten roll into 3 sections. Snip off 1/3" slices with scissors into boiling broth. Turn down heat to slow boil or simmer 1-1/2 hours.
Remove steaks from broth and dip into breading meal and fry in oil until browned.
Mix mushroom soup and water. Sauté onion and add to soup. Cover fried steaks in large flat casserole and heat in 350 degree oven until bubbly over the top.