Roane Community Seventh-day Adventist Church

Gluten Steaks with Onions & Tomatoes

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Dough:
1 c. walnuts
1/4 c. rolled oats
1/2 c. nutritional yeast flakes
1 tsp. onion powder
1 tsp. garlic powder
1 3/4 c. warm water
2 1/2 c. gluten flour

Broth:
12 c. water
1 c. Braggs Liquid Aminos or soy sauce
1 med. onion, diced
1 tsp. salt (optional)

For Broth: Combine all ingredients in a large stock pot. Bring to a boil and let simmer 15 minutes prior to adding steaks.

For Steaks: In a blender, combine first six ingredients. Process approximately 1 - 2 minutes - until smooth. Pour into mixing bowl. Using the dough hook if available, add gluten flour and process 3 - 4 minutes until smooth and forms into a rubbery ball. Remove dough and divide into two parts. Shape each part into a log shape approximately two inches around. Slice each log into 1/4 inch slices. Drop steak slices into boiling broth.
When all steak slices are in the broth, turn heat down to a slow simmer and cook approximately 1 - 2 hours.
Steak pieces will almost double in size and become lighter in color. Remove from broth and use in any recipe asking for gluten steaks or grind steaks and use in place of burger.
Yield: 38 - 40 steaks (2-inch pieces) or 2 quarts
These freeze well in smaller portions and once thawed are ready to use for any recipe.
 
To make the final dish:
Bread (see breading mix recipe under Misc) and brown the desired number of steaks in a skillet.
Saute a sliced onion in olive oil until clear
Put steaks in a baking dish, place onions on the steaks and top with a can of chopped tomatoes.
Cover and bake for about 1 hour.  

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