Fried Gluten in a healthy vegan meal (tomato sauce)
“Cooking is no mean science, and it is one of the most essential in practical life. To make food appetizing and at the same time simple and nourishing, requires skill; but it can be done.” Ellen G. White, Diet and Health
The use of gluten, prepared in a variety of ways, is very common among vegans. It can be fried, baked or stewed. Gluten is described as a family of proteins found in grains like wheat, rye, and barley. Some persons may be gluten- intolerant. These persons may therefore choose an alternative ‘meat substitute.’
From Left to Right: 1. Gluten after all starch is washed out, 2. Gluten after it is boiled in seasoning, 3. Gluten after frying in coating of seasoned flour and 4. Fried gluten in tomato sauce.
Broad leaf thyme(‘Tiki’ thyme)
Fine leaf thyme
Knead about 5lbs of flour in a large container and leave overnight for best result.
Wash under running water until clear (until all starch is washed out) and gluten remains.
Put the gluten in a large pot of boiling water with sea salt and lots of seasoning for about 45 minutes until firm.
Put some soya sauce (if desired) and fresh blended seasoning on gluten.
Leave to cool.
Then, slice to suit for frying, baking or stewing.
N.B. For frying, the slices can be coated with well-seasoned (garlic powder, onion powder, celery, cayenne pepper etc.) whole wheat flour. Give God thanks and enjoy :)