Guest guest Posted September 24, 2007 Report Share Posted September 24, 2007 Courtesy of VeggieJews and " " Pete Cohon " " Serves 8 This is great to have on hand for breakfast, with sauteed peppers, or in lasagna. The wheat gluten and other specialty ingredients are available in natural foods stores and, sometimes, in well-stocked supermarkets. * 1 tablespoon chopped garlic * 2 tablespoons finely chopped onion * 3 tablespoons olive oil * 2 teaspoons coarsely chopped toasted fennel seed * 1/2 teaspoon (more or less to taste) crushed red chiles * 1/2 teaspoon chopped fresh thyme * 1/2 teaspoon chopped fresh oregano * 1 teaspoon chopped fresh basil * 2 cups Vital wheat gluten " flour " * 1 tablespoon nutritional * (brewer's) yeast * 1 tablespoon flour * 3 cups vegetable stock * 1 1/2 teaspoons soy sauce * 1 teaspoon molasses * 1 tablespoon mirin Instructions: Preheat oven to 375°. Saute garlic and onions in the oil over medium heat until light brown. Add fennel seeds, chiles, thyme, oregano and basil and cook another 30 seconds. Cool and reserve. In a large bowl, combine gluten, yeast and flour; set aside. In a medium bowl, combine 2 cups stock, soy, molasses and mirin. Add liquids and the reserved vegetables to the dry ingredients and knead until liquid is absorbed. Form into tubes or patties and place on a lightly oiled baking dish. Add remaining vegetable stock and cover dish with foil. Bake for about 1/2 hour, then remove foil and bake an additional 10-15 minutes. Per serving: 120 calories, 8 g protein, 9 g carbohydrate, 5 g fat (1 g saturated), 0 cholesterol, 273 mg sodium, 1 g fiber. [Amanda Berne, San Francisco Chronicle] Quote Link to comment Share on other sites More sharing options...
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