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.