For years when I was a vegan cook I always struggled to find Wheat Gluten to make things like seitan or veggie burgers with a great texture. Wheat Gluten has has the starch washed out, leaving a flour that binds like crazy! This isn’t a great flour for coeliacs but great for Vegan who are struggling with meat substitutes.
- 1 1/4 cup Wheat Gluten Flour
- 1/2 Cup Vegetable Stock
- 1/4 Cup Soy Sauce, Tamari or Aminos
- 1 TB Olive Oil
- 2 TB Crushed Garlic
- 1 Tsp Lemon Zest
- 6 Cups Stock
Mix flour with stock and then add soy sauce. Mix in the other ingredients apart from the 6 cups stock. Blend together with a wooden spoon until the moisture has been absorbed. Flip onto a board and knead for 3 minutes. You will feel the dough become elastic. Roll into a log and cut into 6 cutlets.
In a ceramic baking dish or glass, put the hot stock and cutlets in. Place in the oven at 180C and bake for 30 minutes, flip and 20 minutes more.
Drain the cutlets and use as you wish. Store in the fridge.