By Robyne Gray

Sauce Part One:

  • 3 cups Do Pep vital wheat gluten flour (don’t get high gluten flour-it doesn’t work)
  • 1⁄2 cup whole wheat flour
  • 1⁄2 cup white flour
  • 1/3 cup tapioca (1 minute type –in red box)
  • 4 Tbs. Nutritional yeast flakes (not Brewers yeast)
  • 1 tsp. granulated garlic
  • 2 tsp granulated onion
  • 1 tsp. salt

Mix dry ingredients. Add 3 1⁄4 cup water with 1⁄4 sauce. Mix well and knead about 10 times. This sets up really fast.

Put in a zip lock bag in the refrigerator overnight.

Broth #1

  • 13 cups water
  • 1 clove garlic-minced
  • l lg. onion-chopped
  • 2 stalks of celery-chopped
  • 3 Tbs Mckays chicken seasoning (this is a vegetarian product)
  • 3 Tbs McKays beef seasoning (vegetarian product) - comes without MSG and Vegan
  • 1⁄2 cup soy sauce

Saute garlic, onion and celery first then add to the broth. Mix all ingredients and bring to a boil before adding the gluten pieces.

Broth #2
(this is another broth to cook the gluten in-I like this one best)

  • 13 cups water
  • 1 clove garlic
  • 1 onion-fry both first
  • 3⁄4 C Chicken seasoning (from Mary Bernt’s recipe)

Cut dough in half and roll out into a lg. rectangle about 1⁄2 inch thick. Use a pizza cutter and cut into strips about 1 inch wide then again 1-2 inches. Or whatever size you like. Remember that the gluten swells when it is cooked and is larger then what you originally cut it. Try different sizes to see what suits your needs best. Place into boiling broth and simmer for 1 1⁄2 hours. Be sure to use a large pot and stir the gluten from time to time. This makes a lot of gluten so you can freeze what you don’t use or cut the recipe in half. Dip the gluten in a bread crumb-flour mix and fry. You might want to slice the gluten thinner if it is too thick, I usually do. You can use the blended broth for gravy by adding flour and a little oil to thicken. They can be marinated in Teriyaki sauce too-tasty! I prefer making the following gravy recipe and adding a little of the broth to the water. 3 slices of onion-chopped and fry in oil till golden, add 1⁄4 C flour and blend, add 1 Tbs. McKays beef seasoning, & 1 tsp. McKays chicken. 2 C. water, blend with a wisk and stir over med. heat till thickened. Pour over fried steaks. Bake for 30 Min. or till bubbly.