Gluten Mock Veal

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups raw gluten
• 3 cups water
• 1/2 teaspoon garlic powder
• 1 tablespoon nutritional yeast
• 1 tablespoon oil
• 1 tablespoon tamari soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Recipe

• 1 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.
• 2 when cooked, the cutlets will increase in size and thickness.
• 3 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.
• 4 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
• 5 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.
• 6 remove cutlets with a slotted spoon and drain on paper towels.
• 7 in this form, these cutlets resemble raw veal. they can be dusted with cumin powder and fried in oil on both sides.
• 8 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.