Prep 5 mins
Cook 10 mins
Another way to try gluten.
- 2 cups raw gluten
- 3 cups water
- 1⁄2 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 tablespoon oil
- 1 tablespoon tamari soy sauce
- 1 teaspoon lemon juice
- 1⁄4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 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.
- When cooked, the cutlets will increase in size and thickness.
- 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.
- 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
- 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.
- Remove cutlets with a slotted spoon and drain on paper towels.
- In this form, these cutlets resemble raw veal. They can be dusted with cumin powder and fried in oil on both sides.
- 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.