Gluten Mock Veal
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 473.18 ml raw gluten
- 709.77 ml water
- 2.46 ml garlic powder
- 14.79 ml nutritional yeast
- 14.79 ml oil
- 14.79 ml tamari soy sauce
- 4.92 ml lemon juice
- 1.23 ml black pepper
- 4.92 ml ground cumin
- 4.92 ml ground coriander
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.