Gluten Buljol Recipe

Gluten Buljol with Cooked Breadfruit

Gluten buljol with cooked breadfruit.

 In the 1870-1880 Health Reform message was given to sis Ellen G. White for the benefit of the church. Gluten  or wheat protein or seitan (protein), as it is called in China, is one of the main meat substitute which was used by the early pioneers.  According to www.livestrong.com  “A 4-ounce serving of seitan contains about 50 percent of the recommended daily intake of protein or about 26 grams of protein.” 

Today we will make the gluten into a buljol style as a substitute for codfish buljol.  It is a very simple method of preparation.

---

​INGREDIENTS (makes 4 servings)
¼ lb gluten chopped
1 large tomatoes or 3 small ones, chopped
1 large onion, chopped                                                                             
1 medium sweet pepper, chopped
Cayenne pepper (to taste)
4 tablespoons coconut oil
½ limes (optional)
Dill and chive (optional)

---

DIRECTIONS

• ​Heat oil in a skillet or sauce pan and add onion, sweet peppers and hot pepper. Sauté until tender.
  
• Add the tomato, mix well and cook until tomatoes are just soft. Add  gluten, mix well.
  
• Add salt to taste and squeeze half lime over mixture.
  
• Cover and let simmer.
  
• Serve with , coconut bake, steamed provisions, banana, breadfruit ( roasted or steamed) with your favorite vegetable salad or  avocado pear.

Karima Paris

---