Veggie Steaks recipe

[Guest guest]

Annie,

This all sound's so good,can't wait to try it.Am trying to transition my hubby and granddaughter over to vegan and raw.The Gluten Steaks sound like the ones in a recipe book I bought yesterday,but a little different after looking.

Thanks again so much,

Shirley

 

-

Annie

Saturday, July 13, 2002 11:53 AM

Veggie Steaks recipe

Here's the recipe I use. The cutlet recipe is from the "Five Loaves"cookbook. My gravy recipe. I love having the cutlet "loaves" on handin the freezer as they can be made up into quick meals. After simmeringin the broth, the cutlets can be cooled and sliced thin for sandwiches.VEGGIE CUTLETS15 oz can garbanzos, undrained1/4 c Bragg's Liquid Aminos3 T chicken or beef style seasoning2 T nutritional yeast flakes1 T onion powder1/2 t garlic powder3 c gluten flourPlace beans with liquid in blender. If there is not enough liquid tocover beans, add water.While blending, add seasonings and blend till smooth.Pour into a bowl and add the gluten flour. It will become very stiffand the last of the flour should be kneaded in with your hands. Knead3-5 minutes. Longer kneading will make a final product that is morechewy and elastic, while less kneading will make a final product that ismore spongy and bread-like.Form into 2 oval shaped loaves and place on an oiled cookie sheet. Bake40-50 min at 350 degrees or until nicely browned. Cool on a rack. Maybe frozen.When cool, slice very thing (about 1/8") and simmer in the followingbroth for 20 minutes. The cutlets will soften with simmering.BROTH4 c water2 T Bragg's Liquid Aminos2 T chicken or beef style seasoningI make the following gravy and serve the cutlets with potatoes, barley,brown rice, whatever. There's no end to how you can use this dish.GRAVY4 T whole wheat flour4 T oil~ 1 1/2 c waterChopped onion, as desiredFresh mushrooms, slicedHeat oil in pan. Cook onion until translucent. Add flour and stir withwhisk until flour is nicely browned. Add mushrooms and enough water tomake a thick gravy. May add salt to taste or Bragg's.I also recently found this site for "steaks" and plan on trying it sinceit doesn't require baking the "loaves" first.http://www.veganmania.com/pages/seitan.htmAnnie

[Guest guest]

Here's the recipe I use. The cutlet recipe is from the " Five Loaves "

cookbook. My gravy recipe. I love having the cutlet " loaves " on hand

in the freezer as they can be made up into quick meals. After simmering

in the broth, the cutlets can be cooled and sliced thin for sandwiches.

 

VEGGIE CUTLETS

 

15 oz can garbanzos, undrained

1/4 c Bragg's Liquid Aminos

3 T chicken or beef style seasoning

2 T nutritional yeast flakes

1 T onion powder

1/2 t garlic powder

3 c gluten flour

 

Place beans with liquid in blender. If there is not enough liquid to

cover beans, add water.

 

While blending, add seasonings and blend till smooth.

 

Pour into a bowl and add the gluten flour. It will become very stiff

and the last of the flour should be kneaded in with your hands. Knead

3-5 minutes. Longer kneading will make a final product that is more

chewy and elastic, while less kneading will make a final product that is

more spongy and bread-like.

 

Form into 2 oval shaped loaves and place on an oiled cookie sheet. Bake

40-50 min at 350 degrees or until nicely browned. Cool on a rack. May

be frozen.

 

When cool, slice very thing (about 1/8 " ) and simmer in the following

broth for 20 minutes. The cutlets will soften with simmering.

 

BROTH

 

4 c water

2 T Bragg's Liquid Aminos

2 T chicken or beef style seasoning

 

I make the following gravy and serve the cutlets with potatoes, barley,

brown rice, whatever. There's no end to how you can use this dish.

 

GRAVY

 

4 T whole wheat flour

4 T oil

~ 1 1/2 c water

Chopped onion, as desired

Fresh mushrooms, sliced

 

Heat oil in pan. Cook onion until translucent. Add flour and stir with

whisk until flour is nicely browned. Add mushrooms and enough water to

make a thick gravy. May add salt to taste or Bragg's.

 

I also recently found this site for " steaks " and plan on trying it since

it doesn't require baking the " loaves " first.

 

http://www.veganmania.com/pages/seitan.htm

 

Annie

[Guest guest]

Oh Annie! These sound lovely! I will have to try them and I love that you

can freeze them, which means I can make them once a month, but serve them a

few times. THANK YOU

 

You can go to vegweb.com and check out my Vegemite gravy which you can find

by typing in " dragonfly " in the recipe search. It is my special favorite.

 

What yeast do you use? I like Red Star for uncheese recipes, but I like Kal

with the green label for chickenish flavor. Kal in a uncheese is just

nasty!

 

Dragonfly

[Guest guest]

That web recipe sounds lishy too. I have long wondered why one cannot simmer

these steaks in the crock pot? I think if you had the broth very hot and

had let the pot warm on high then added broth and put in the steaks, I think

you can.

 

Cold gluten is VERY sticky.

 

The Lady Dragonfly

[Guest guest]

Using the crock pot sounds perfect. Hadn't thought of that but will

certainly try it.

 

The steaks aren't sticky after they're baked, whether served hot or

cold. I even chop the cold steaks up and mix with soy mayonnaise and

fresh veggies and add to cold salad or grind into sandwich spread.

 

I use Red Star nutritional yeast flakes with B-12 in everything, even

cheese recipes.

 

Do you double the strength when making soymilk for tofu? I'm going to

try using the epsom salts as I have that around the house.

 

Checked out Dragonfly's Vegemite Gravy. What is vegemite? A

flavoring? Have to go check it out on the web and see what I'm

missing. Sorry, never heard of Kal either but that's why I think this

list is so great. Good to be exposed to how others are being vegan.

 

We used to eat the SAD (Standard American Diet) until 3 years ago so I

have to make sure my family still thinks they're getting their favorite

meals which means brown gravy.

 

One of my family's favorites is to substitute soymilk for the water in

the gravy recipe, put in a pile of fresh or frozen peas and serve over

mashed potatoes. Can even throw in some of the chopped veggie steak or

marinated tvp chunks and they don't even think about eating meat

anymore.

 

Annie

[Guest guest]

Vegemite is an Aussie thing. It is a yeast extract paste. Marmite is the

English variety. Kraft foods makes Vegemite down under. I like the dark

brown meat-ish taste of the Vegemite.

 

Thanks for looking me up. Did you try out the betcha thought it was chicken

salad? It is very good, even if I do say so myself.

 

Dragonfly

[Guest guest]

Vegemite/Marmite sounds like my VegeX, " A concentrated yeast extract

with a beefy taste. " I use it for stews and soups and it does give a

nice flavor.

 

Annie