Ingredients
- 1 cup gluten flour
- 1 cup liquid made of water with soy, mushroom soy, parisian
- essence.
- 2 teaspoon mixed herbs
- Large pot with boiling water
Directions
Mix the gluten with the liquid. This will make a very stiff rubbery dough,
which will get quite hard to handle, it needs to be kneaded well though.
Roll into a ball and leave covered in the bowl for 1 hour.
Slice the gluten into thick 'steaks' and put into a large pot filled with
boiling water. The steaks will need to simmer for about 1/2 hour.
Drain the steaks, and press the excess water out of them. These steaks can
be sliced up to go into stirfrys, or I have minced them in the food
processor and used instead of mince. Because they are made with the
y in the actual dough, they blend into food much better than most
seitan, and are very tasty. (My SO cooked a lasagne using gluten
mince for his parents (meat and 2 veg types) and they simply would not
believe that it was vegetarian!)
The steaks keep in the fridge for about a week, and freeze quite well.
Serves: 6
Preparation time: 1.20