Great-Grandma’s Meat Substitute
So, this is the basic way to make a meat substitute, and we can use the result to make all sorts of wonderful dishes. The easiest way to serve the meat substitute is to coat the pieces in a flour and seasoning mixture, sauté in some olive oil, add some caramelize onions, and serve with gravy and mashed potatoes for a delicious meal. We often use this for special occasions, and it is always very well received.
400 g Vital wheat flour (2 3/4 cups) (Bob’s Red Mill)
100 g flour (3/4 cup)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
600 ml water (2 1/2 cups)
2 tablespoons Bragg Liquid Aminos
2 L water (8 1/2 cups)
1 onion, cut into big pieces
1 bay leaf
1/2 cup Bragg Liquid Aminos
In a bowl mix the Vital wheat flour, flour, onion powder, and garlic powder. Set aside. In the bowl of a stand mixer, mix together the water and Bragg Liquid Aminos with the paddle attachment. While the mixer is running on low, add the flour mixture at a steady quick pace. Once everything is combined, mix for 2 minutes. Once the dough has mixed for 2 minutes, form into a ball and place back into the bowl and cover with very cold water. Let sit for 20-30 minutes or overnight.
When ready to cook, Prepare the broth. In a large pot add water, onion, bay leaf, and Bragg Liquid Aminos. Bring to a boil. When the liquid is boiling, prepare the dough. Remove the dough from the water, cut into desired pieces, flatten with the palm of your hand, and drop into the boiling water. Cover the pot with a lid and let simmer for about 1 hour, stirring occasionally as the gluten will float to the top. Let cool in the liquid.
I like to store the meat substitute in the cooking liquid if I am going to use the meat substitute within a few days, otherwise it is best to store in the freezer.
Please note that this meat substitute contains gluten.