| Servings |
|
Ingredients
Broth Ingredients
- 3 quarts water
- 1/2 cup soy sauce
- 1/2 cup Bragg's Liquid Aminos
- 1 teaspoon Kitchen Bouquet
Gluten Ingredients
- 1/2 cup oatmeal
- 1/3 cup nutritional yeast flakes
- 1/4 cup wheat germ
- 2 Tablespoons powdered beef flavoring
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 cups water
- 2 1/2 cups vital wheat gluten (75% gluten)
Gravy
- 1 medium onion, chopped
- 1 1/2 cups fresh mushrooms, coarsely chopped
- 1/2 cup whole wheat pastry flour
- 2 teaspoons Kitchen Bouquet
- 2 Tablespoons cornstarch
- 1 Tablespoon powdered beef flavoring (optional)
Ingredients
Broth Ingredients
Gluten Ingredients
Gravy
|
|
Instructions
- Combine broth ingredients in a large stock pot. Stir together and heat to a slow boil.
- Place gluten ingredients (EXCEPT the Vital wheat gluten) in a blender and blend at high speed.
- In a large mixing bowl, add vital wheat gluten to blended mixture and mix by hand until uniformly moist. Let rest for 2-3 minutes.
- Form into a roll or log about 2" in diameter. Slice pieces off roll, flatten with the side of the knife and drop into the hot broth.
- Simmer for 1 to 2 hours until tender and savory. Add additional water as needed.
- Store steaks in closed container with broth in the refrigerator.
For the Gravy
- Drain broth from gluten steaks. You should have about 4 cups broth. If you have less than 4 cups add water to make 4 cups. Set aside.
- Cook onions and mushrooms with 1 cup of the broth in a medium saucepan over medium heat until onions are tender.
- To the remaining broth add remaining gravy ingredients.
- Mix with whisk until there are no lumps. Add to the onion and mushroom mixture.
- Bring to a slow boil stirring constantly until gravy thickens.
- Arrange steaks in a casserole dish. Pour gravy over steaks and heat in oven until heated evenly.
- Serve and enjoy.
Share this Recipe