Description
With 4 simple ingredients, veggie crumbles are so easy to make and way tastier than anything you can buy at the store!
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 halfway through 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.
Notes
To store: Refrigerate in an airtight container or bag for up to 4 days or freeze for up to 2 months.
To reheat: The most important thing to remember is that your crumbles can dry out fast. For that reason, I usually don’t reheat my crumbles before adding them to a dish. Whether I’m making pasta sauce or chili, I like to add them straight from the fridge. If the crumbles are most of what you’re eating, though, I suggest adding them to a pan on low heat for a few minutes. This works for taco filling and other meals where the components stay separate until the moment you eat.