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.