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Recipe: Gluten Steaks

Monday, November 14, 2011
One of our favourite meals is gluten steaks, but for a long time, I was too afraid to try and make them.  The recipes I had found seemed so complicated and the process too long.  I finally was brave enough to give it a try, and it was a lot easier to make, once I simplified the recipes.  I just love serving this protein-rich meat alternative to my family.


8 cups water
1/4 cup soy sauce OR a 2 vegetable bouillon cubes*
4 cloves chopped garlic
2 tbsp your choice of herbs (I usually use oregano and thyme)
1/2 cup of barbecue sauce 
* I try to keep my cooking low sodium, but feel free to add more depending on your personal taste

1.  Bring to boil in a large pot

2.   Mix 1 1/2 cups of vital wheat gluten and 1 1/2 cups of water in a bowl.  It will have a spongy consistency.

3.  Form dough into a log, similar to a loaf of bread.  Slice into 'steaks' about a half an inch thick.  Normally, gluten is quite difficult to slice.  I've discovered if you dip your knife in very hot water before each slice, it's so much easier.

4.  Drop steaks into boiling broth, turn heat down to simmer, cover, and stir about every 20 minutes or so (when the gluten is floating at the top).  Cook for about an hour.  The gluten will more than double in size as it absorbs the broth.

5.  In a shallow bowl, prepare 1/2 cup whole wheat (or unbleached white) flour, 1/2 cup nutritional yeast flakes, and 1 tsp salt.  Once the gluten is cooked, dip each steak in this mixture and fry.  I make a gravy out of the remaining broth.  Serve.  Eat.  Yum!

2 comments on "Recipe: Gluten Steaks"
  1. Just made this - excellent recipe (and I've been eating gluten steaks my whole life! although this is my first attempt at making them myself!). Wasn't sure about the BBQ sauce as I am not a BBQ fan, but they turned out great! Still eating them hot out of the pan... :)

  2. I've tried making these several times over the years and this is the first time I came close! Mine are really soggy even after draining and straining. I've got them drying on paper towels overnight. Thanks so much for this recipe!!!


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