Gluten Mock Veal
- 2 cups raw gluten
- 3 cups water
- 12 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 tablespoon oil
- 1 tablespoon tamari soy sauce
- 1 teaspoon lemon juice
- 14 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Break gluten into 4 to 6 pieces.
- Pound with a meat mallet to desired thickness: 3/4 inch for thicker cutlets, 1/4inch for thinner cutlets.
- When cooked, the cutlets will increase in size and thickness.
- Pour water into a saucepan.
- Add garlic powder, nutritional yeast, oil, soy sauce, lemon juice, black pepper, cumin and coriander.
- Bring water and flavorings to a gentle boil.
- Drop cutlets into this gently boiling broth.
- (If liquid is boiling rapidly, the texture of the cutlets will become spongy rather than veal-like.)
- The cutlets will sink to the bottom of the pan when they are dropped inches
- Allow them to cook, uncovered, only until they float to the surface of the liquid; for thin cutlets approximately 3 minutes, for thick cutlets 5 to 7 minutes.
- Remove cutlets with a slotted spoon and drain on paper towels.
- In this form, these cutlets resemble raw veal.
- They can be dusted with cumin powder and fried in oil on both sides.
- The liquid used to flavor cutlets makes an excellent broth for use in soups and gravies.
- It can be saved in the refrigerator for a week or longer to be used as needed.
gluten, water, garlic, nutritional yeast, oil, soy sauce, lemon juice, black pepper, ground cumin, ground coriander
Taken from www.food.com/recipe/gluten-mock-veal-171132 (may not work)