I've been playing around with gluten "meats" and I really like how this recipe came out. It can be grilled or roasted, sauteed or stewed. I hope you enjoy this as much as we did!
1 liter veggie stock (to cook gluten)
1.5 cups wheat gluten
1/2 cup AP flour
1/4 cup nutritional yeast
16 oz kidney beans, pureed
2 oz aquafaba (chickpea brine/water)
1/2 cup veggie stock
1/4 cup beet juice (with pulp)
Salt/Pepper to taste
1 tsp apple cider vinegar
2 tsp cumin
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp chili powder
1 tbsp honey
Put stock in large pot and bring to a boil.
Mix together gluten ingredients until the consistency of bread dough. Form into a log shape tightly wrap in plastic wrap. And place into rolling boiling veggie stock for 1-2 hours or until outter skin is firm. (Should be fully submerged, add salt water to stock to fully cover gluten).
Take off plastic, cut into thirds and put into a freezer bag and freeze for future use.
Slice thin and saute with salt and pepper and serve on a hoagie bun for a "steak" sandwich, or large dice, saute and add in a stew for "beef" stew. Enjoy any way you'd like!