Hawaiian BBQ

Hawaiian BBQ Casserole

 

Prepare gluten as in the Gluten Stroganoff Recipe. Cut gluten pieces into 2”X1” pieces. Prepare the broth recipe in the previous recipe. Bring broth to a boil, and drop gluten pieces in. Lightly boil for 1-2 hours. Cook until done, or soft throughout. Remove gluten from broth and place in Teriyaki Sauce. Allow to soak for 10-20 minutes. Remove gluten and place on an oiled cookie sheet. Bake at 350* for 20 minutes. Turn pieces over and bake until edges are crisp and well browned (10-15 minutes).
 
Teriyaki Sauce:
2 c. Bragg's Liquid Amino's       1 1/2 Tab. Onion Powder
1/2 cup Lemon Juice                 1 tsp. Garlic Powder
1/2 cup water                           1/2 cup Honey

 

BBQ Sauce:
3 1/2 cups Pineapple Juice         3 Tab. Oil
3 1/2 cups Tomato Puree          1/8 tsp. Garlic Powder
2/3 cup Honey                          1/16 tsp. Coriander
1/3 cup Lemon Juice                 1/16 tsp. Anise
1/2 cup Bragg's
 
Saute 1 Quart of chopped Onions and 1 Quart of chopped Green Peppers in 2 Tab. oil unitil mostly tender.  Combine vegetables and baked gluten into one receipe of BBQ Sauce.  Then add 2-3 cups Pineapple Chunks, drained.  Place all of this ina a baking dish.  Bake at 350* until heated through.
 
 
 
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