Some people call it seitan, and that’s fine too. But around here we’re simple folk and generally just call it what it is: gluten.
Gluten is not strictly an Adventist thing, but you’ll hardly go to a potluck where somebody hasn’t brought a pan of gluten steaks with gravy or gluten steaks in casserole or some other format. Some people even use the steaks on sandwiches.
I’ll be honest, I really don’t care as much for them as a steak as I like them cut up and used in other recipes, such as pepper steak (I’ll share a recipe for that next week) or other recipes where non-ground beef is called for such as fajitas or stew.
Gluten is high in tryptophan, as well, which makes it a good food for those who, like me, have bouts of depression. (But if you’re caeliac, of course that’s not an option and you’ll have to get your tryptophan other sources. Not to worry: there are many other ways to get your tryptophan. This is a topic for another post I’d like to write one day.)
This is the method my mother-in-law uses and they come out very tender and tasty made this way. Here’s what you need to make them:
3 cups water
3 cups high gluten flour (also known as vital wheat gluten or “do-pep”)
1 tbsp Vegeta or other seasonings according to preference
1 tbsp Kitchen Bouquet
In one bowl, pour 3 cups water and just enough Kitchen Bouquet to make the water a Coca-Cola brown (approximately 1 tbsp).
In a second bowl, put 3 cups gluten flour and Vegeta. Add in whatever other seasonings you prefer – steak spice, onion powder, etc.
Pour water into dry ingredients and mix thoroughly. Knead together and roll into a log. With a sharp knife, slice the log into patties, shaping them a little as needed.
Put patties into pot of boiling water and boil 30 minutes.
Place patties on a board or cloth to soak up excess moisture. Dip in a flour, salt, and steak spice blend to bread them and then pan fry.
Refrigerate or freeze until needed.
