Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gluten Mock Veal Recipe
    Lost? Site Map

    Gluten Mock Veal

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Budgiegirl's Note:

    Another way to try gluten.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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:


    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
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 257.6 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.9 g
    Sugars 0.2 g
    Protein 1.8 g

    The following items or measurements are not included:


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites