My experience with gluten steaks started with my Grandpa. My family has always just called it gluten. He would make them almost every time we visited. They were so delicious that they disappeared in seconds. Since then I've made them for my family for holidays and special occations, and taken them to college to supplement my dorm meals. They are a great source of protein, especially for vegetarian eaters.
Broth: Bring to a boil in a large pot
Water - 12 Cups
Vegan Beef Seasoning - 2 Tablespoons
Nutritional Food Yeast - 1/4 Cup
Soy Sauce - 1/2 Cup
Vegan Chicken Seasoning - 3 Tablespoons
Salt - 1 teaspoon
Combine in a bowl:
Vital Wheat Gluten - 3 Cups
Whole Wheat Flower - 1 Cup
Nutritional Food Yeast - 1/4 Cup
Vegetable Broth Powder - 1 Tablespoon
Lawry's Seasoning Salt - 1/2 Teaspoon
Onion Powder - 2 Tablespoons
Garlic Powder - 1 Tablespoon
Water - 3.25 cups
Soy Sauce - 1/4 cup
Mix these together all at once and knead well for a couple minutes.
Chop and Cook:
Roll the dough into a log on a cutting board. Use a knife or scissors to cut slices off. The slices will stick back to eachother, so it's a good idea to put them in the broth right after cutting.
Let the steaks boil in the broth for at least an hour. During this time you can prepare for frying.
Fry:
Prepare a breading mixture in a small container:
Almond Flour
Seasoned Bread Crumbs
Onion Powder
Garlic Powder
Salt
Other Seasonings
In another small container, crack a couple eggs, and whisk them with a fork.
In one or two pans, heat up ~1cm of vegetable oil.
Using two forks, take a cooked gluten steak out of the broth, allow it to drip dry for a few seconds, then dip it in the egg covering all sides, then pat it in the breading mix. Then transfer it into the oil.
The oil should be just hot enough to cook the gluten steak with a sizzle. Closely monitor the brownness of the steaks on the bottom, and flip once your desired color has been reached.
After each gluten steak has been fried, transfer it to a plate with a paper towel underneath to soak up the residual oil. Once the plate is full, layer another paper towel on top and continue adding gluten steaks.
Storage and Consumption:
Personally, I enjoy these best straight out of the fridge by themselves. These can be frozen as well with great success. They make a great sandwich and go well meat chunks in dishes like spaghetti or scrambled eggs.