Prep 10 mins
Cook 30 mins
Another way to try Gluten.
- 2 cups raw gluten
- 1 tablespoon ground burdock root (if available)
- 3 cups water
- 4 teaspoons miso
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons black pepper
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon tarragon
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon dry mustard
- 2 tablespoons nutritional yeast
- 1 cup soy flour
- 1⁄3 cup water, mixed with
- 2 teaspoons oil
- Tear gluten into small teaspoon size pieces. Set a side.
- Combine the water with burdock if available, in a saucepan.
- Add gluten pieces. Bring to a gentle boil. Allow to boil for 15 minutes.
- Remove gluten pieces with a slotted spoon. Drain on a paper towel.
- Preperation: Mince gluten in food processor or meat grinder until the consistency of coarsely ground steak. Set aside.
- In a bowl, combine miso, garlic powder, ginger, black pepper, sage, rosemary, thyme, tarragon, basil and dry mustard. Mix well.
- Add ground gluten pieces. Mix until thoroughly combined with seasonings.
- Stir in nutritional yeast and soy flour.
- Mix to make a stiff dough that can easily be shaped. If dough is sticky add additional soy flour.
- With moistened hands, shape into 18 cylinders resembling sausages.
- Cooking: Pour water and oil mixture into a frying pan with a cover.
- Place on medium high heat and bring to a gentle boil.
- Place links in a pan, cover and continue to cook in gently boiling water for 15 minutes. Checking periodically to ensure that water doesn’t entirely evaporate.
- Add 3 tablespoons additional water if necessary.
- Links can be served immediately or fried in oil to give it a more sausage like feel.