Posts Tagged With: water

Cow-Free Pepper Steak

Cow-Free Pepper Steak!!

So, this was so tasty that the only photo I got of it was a quick iPod picture rather than an actually good-quality shot, because I could not wait to dig into it long enough to let my flash boot up.

1 lb. gluten steaks
¼ cup soy sauce
1 garlic clove
1 ½ tsp. grated fresh ginger OR ½ tsp. ground ginger
¼ cup veggie or other oil
1 cup green onion, thinly sliced OR regular onion, minced
1 cup bell peppers cut into 1″ squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes (cut into wedges)

First, use a nice sharp knife to cut the gluten steaks into thin strips, 1/4 – 1/8″ thick.

Combine soy sauce, garlic, ginger, and oil in a large frying pan or wok. Add gluten and toss; let it sit in the pan while preparing veggies.

After you get done slicing and dicing the vegetables, add them to the gluten in the pan and toss over medium heat until vegetables are tender crisp.

Mix cornstarch with water. Add to pan; stir and cook until thickened.

Finally, add tomatoes and heat through. Serve over noodles or brown rice.

Categories: entrees, lunch, nut-free, recipes, vegan | Tags: , , , , , , , , , , | Leave a comment

Simple Gluten Steaks

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 Steaks

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.

Categories: entrees, lunch, nut-free, recipes, soy-free, substitutions, vegan | Tags: , , , | 2 Comments

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