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    You are in: Home / Recipes / Gluten Mock Veal Recipe
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    Gluten Mock Veal

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Budgiegirl's Note:

    Another way to try gluten.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break gluten into 4 to 6 pieces. Pound with a meat mallet to desired thickness: 3/4 inch for thicker cutlets, 1/4inch for thinner cutlets.
    2. 2
      When cooked, the cutlets will increase in size and thickness.
    3. 3
      Pour water into a saucepan. Add garlic powder, nutritional yeast, oil, soy sauce, lemon juice, black pepper, cumin and coriander. Bring water and flavorings to a gentle boil.
    4. 4
      Drop cutlets into this gently boiling broth. (If liquid is boiling rapidly, the texture of the cutlets will become spongy rather than veal-like.) The cutlets will sink to the bottom of the pan when they are dropped inches
    5. 5
      Allow them to cook, uncovered, only until they float to the surface of the liquid; for thin cutlets approximately 3 minutes, for thick cutlets 5 to 7 minutes.
    6. 6
      Remove cutlets with a slotted spoon and drain on paper towels.
    7. 7
      In this form, these cutlets resemble raw veal. They can be dusted with cumin powder and fried in oil on both sides.
    8. 8
      The liquid used to flavor cutlets makes an excellent broth for use in soups and gravies. It can be saved in the refrigerator for a week or longer to be used as needed.

    Ratings & Reviews:

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    Nutritional Facts for Gluten Mock Veal

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 46.7
     
    Calories from Fat 33
    72%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 257.6 mg
    10%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.2 g
    0%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    gluten

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