Gluten Stroganoff

Gluten Stroganoff

Prepare gluten recipe:
1/3 cup walnuts                                  1 tsp. Onion Powder
1/4 cup Rolled Oats                            1/2 tsp. Garlic Powder
1/2 cup Nutritional Yeast Flakes        1/3/4 cup warm water
1 tsp. salt                                            2 1/2 cups gluten flour

Blend first seven ingredients on high until creamy, approximately 30 seconds. Place blended mixture into a mixing bowl, and add the gluten flour. Thoroughly mix until it forms a rubber-like ball. Cot the dough into desired size pieces. Do not stack pieces while cutting, as they will stick together. Bring BROTH to a boil in a covered sauce pan. Drop pieces into boiling broth. Lightly boil 1-2 hours. Cook until done or soft throughout.

 
Broth recipe:
10 cups water                                 1/2 cup Soy Sauce 
                                                     (or Bragg's Liquid Aminos)
1 1/2 tsp. salt                                 1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder            2 tsp. Chicken Style Seasoning
1/4 cup Nutritional Yeast Flakes     1/2 tsp. Celery Seed
1/2 tsp. Italian Seasoning                     1 Tab. Oil
1 tsp. Sweet Basil                               2 Bay leaves
1 cup chopped onion
 
Stir all ingredients into a sauce pan, mixing well.  Yields 11-12 cups.
 
Prepare Soy Mayonaise Recipe:
1 cup Soymilk (Vitasoy, Silk, Etc.)        1 cup Canola Oil
1/2 tsp. salt                                           2 Tab. lemon juice
1/2 tsp. Onion Powder
 
Blend first three ingredients on high 5-10 seconds. Slowly dribble in oil, blending for an additional full minute after all of oil has been added. Stop blender and stir in lemon juice. Chill.
 
Prepare Onions:

Prepare onions by slicing two or three onions to create rings.  Saute in a few Tab. of Canola oil until tender.
 
Final Step:

Begin by placing one layer of the gluten pieces in a large baking dish. Put a layer of onion rings on top, and then a layer of the soy mayonnaise. Repeat this step. Sprinkle a some dried parsley and paprika on top, and bake for 25-40 minutes.

 
 
 
 
 
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