Gluten Veggie Meat
Gluten veggie meat is an excellent supplement to meatless dishes. Many store-bought vegan protein meats are made from gluten. This particular recipe is very inexpensive and can provide a family with several weeks of meat substitute that is delicious and a fraction of the cost of sustaining a diet that is exclusively animal meat.
Ingredients
- 1 bag (22 oz/623 g) Vital wheat gluten flour
- 2 tablespoons parsley flakes
- ¾ teaspoons garlic powder
- ¾ cup water
- 2 bouillon cubes
- ½ cup soy sauce
- ¾ teaspoons onion powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup oil
Ingredients for 15 servings (1.2 kg) · the original recipe
Method
- 1
In a large bowl, combine the gluten flour, garlic powder, parsley flakes, and cup of water.
- 2
Knead for about 2 minutes, cover, and set aside for 10 minutes.
- 3
Slice gluten into pieces. The smaller the pieces, then firmer the final texture.
- 4
Bring a large pot of water to a boil and add bouillon cubes.
Stovetop - 5
Add sliced pieces of gluten to the seasoned, boiling water.
- 6
Reduce heat to subtle simmer. Cover with lid and simmer for 55 minutes, stirring occasionally.
Stovetop - 7
Drain substantially larger gluten pieces, and place in another bowl to cool.
- 8
In another bowl with a lid, combine all-purpose flour, onion powder, and salt; cover and shake.
- 9
In another bowl, pour in soy sauce for dipping.
- 10
Dip several pieces of cooled gluten into bowl with soy sauce.
- 11
Place gluten pieces in bowl with seasoned flour, cover, and shake.
- 12
Fry pieces in frying pan with oil until browned.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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