A meaty chicken like substitute. It is so versatile you can use it in hundreds of recipes. Besides this, it is low cost, freezes well, and a little goes a long way.
To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups of water and leave at room temperature for about 12 hours.
- Place 2 cups of soaked, drained beans in a blender with 11⁄2 cups water and blend.
While blending, add seasonings and blend 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 for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in 1⁄4- 1⁄2 cup more gluten flour. This can be done in an electric bread mixer or by hand. 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 two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350°F. Cool on a rack. May be frozen.
- Note: If you're making your veggie cutlets for use in another recipe, stop here. You can slice, cube, or grind your veggie loaf and use it in many different recipes as a meat replacement. For example, try lightly breading slices and frying or baking them. Or, for a low-fat option this recipe is also excellent when eaten as cutlets in a broth. If you'd like to serve the cutlets as they are, follow the instructions below.
When cool, slice very thin (about 1/8 inch) and simmer in the following broth for 5 minutes:
- 4 c. water
- 2 Tbsp. Bragg Liquid Aminos
- 2 Tbsp Chicken-Like or Beef-Like Seasoning (depending on flavor desired) Serve with mashed potatoes or make into Creamy Stroganoff.
Tip: For a slightly thicker broth (which makes a richer, more attractive presentation), dissolve 11⁄2 tablespoons cornstarch in 1⁄4 cup water and gradually stir into the simmering cutlets.
Serve with mashed potatoes or make into Creamy Stroganoff.
Time needed: 1 hour
Yields: 2 loaves