QUICK HOMEMADE WHEATMEAT CUTLET

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QUICK HOMEMADE WHEATMEAT CUTLET

 

6 to 8 servings

 

Use a 6 quart Dutch oven or larger to simmer these cutlets, they swell!

 

 

Cutlets:

 

2 cups vital wheat gluten

 

1 teaspoon garlic powder

 

1 teaspoon ground ginger

 

1 1/4 cups water or vegetable stock

 

3 tablespoons tamari, Bragg's liquid aminos or soy sauce

 

1-3 teaspoons toasted sesame oil

Simmering broth- This is not good by itself. I overseason the simmering

broth to flavor up the bland cutlets, and discard it or dilute it for future

use. It can be refrigerated (1 week)or frozen (3 months) for reuse.

 

 

4 cups water

 

1/4 cup tamari or soy sauce

 

2 tablespoons molasses (optional)

 

3-in piece of kombu or 2 T other sea vegetable

 

2 tablespoons fresh ginger (optional)

 

Add garlic (optional) and ginger to gluten and stir. Mix liquids together

and add to flour mixture all at once. Mix vigorously with a fork. When it

forms a stiff dough, knead it 10 to 15 times. Let the dough rest 2-5 min.,

then knead it a few more times. Let it rest another 15 min. before

proceeding.

Cut gluten into 6-8 pieces and stretch into 1 inch or thinner cutlets, or

the desired shapes (cutlets, drumsticks, ribs, etc). Bring the broth to a

boil. Add cutlets one at a time or they stick together. Simmer in broth for

about 45 minutes with the pan covered and the heat very low. Once cooked and

flavored the wheatmeat or " Seitan " may be used, refrigerated under water or

in an airtight plastic bag, or frozen.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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