Ingredients
Scale
- 3/4 cup Vital Wheat Gluten
- 2 tablespoons all-purpose flour
- 1 tablespoon Braggs Liquid Aminos
- 1/2 cup vegetable stock
Instructions
- In a large bowl, stir together vital wheat gluten and flour.
- Make a well in the center and add the vegetable stock and Braggs Liquid Aminos. Stir to combine.
- Knead for a couple of minutes by hand.
- Spray a piece of cheesecloth with oil. Wrap the dough tightly into a roll, and tie the ends with a string. Set aside and let rest.
- In a large stockpot add a steamer basket, fill the pot with water until it reaches the steamer basket. Bring to a boil.
- Place the wrapped dough in the steamer basket, cover with lid, and reduce heat to a simmer. Let simmer for 45 minutes. Check midways to make sure there is water in the bottom of the pot.
- Remove from basket and let cool before unwrapping.
- I like to crumble my substitute meat in a food processor; it is done in less than a minute.
- Store covered in the fridge for a few days or in the freezer for several months. Before freezing, divide into the right size portions for your family, making it easy to add to the various dishes you may like to enhance.