2 cups gluten flour
3/4 cup unbleached white flour
2-1/4 cup hot broth, see recipe below
Breading meal, see recipe below
Dip, see recipe below
Put hot seasoned broth in bowl. Add gluten flour and flour; mix well. Set aside for 40-60 minutes.
Shape into patties, strips, or rolls. Cut strips or rolls with scissors. Drop gluten in hot broth. Simmer 1-1/2 hours.
Dip cooked gluten in Dip, then in breading meal and fry or broil until browned.
3 qt. water, or mixture of water and vegetable broth
1 cup chopped onion
4 cloves garlic
1/2 tsp. sage
1/2 cup soy sauce
3 Pkg. G. Washington dark broth (or other vegetarian beef-flavored seasoning
1 bay leaf
1/3 cup tomato juice
Tbs. instant Postum (or other grain coffee substitute, or instant coffee)
Place all ingredients in a large pan and boil 1/2 hour. Strain and return to pan and heat. (Optional: for light broth, omit soy sauce, tomato juice and dark G. Washington broth, and add 5 pkg. Light G. Washington broth or other vegetarian chicken-flavored seasoning.)
3 cups unbleached white flour
1/2 cup nutritional yeast flakes
3 Tbs. powdered milk or soymilk
1/8 tsp. sage
1 Tbs. vegetarian chicken seasoning
1/2 cup non-dairy creamer
Stir all ingredients together.
1 cup water
2/3 cup breading mix
1 Tbs. non-dairy creamer
Stir all ingredients together