Grandma Smith's Choplets aka Gluten Steaks From Vital Wheat Gluten Flour

I met Grandma Smith when we went through New Mexico. She made some really great gluten choplets so I had to get her recipe. She even took me through it step-by-step! So I was taught properly. Here it is folks...enjoy!

Place 3 cups Vital Wheat Gluten Flour in a bowl and add 3 cups cold water all at once. Mix well. Shape into a ball and place in a large bowl and cover with cold water for several hours. Slice thin and boil in broth for 1 hour.

BROTH

1 cup soy sauce (half of the cup I put in is dark soy sauce to give the gluten a darker more beef-like color)
6 T oil (grapeseed or coconut is what I use. For an extra Asian twist, use 1-2 T of sesame oil for some of this)
6 cups water
2 T brown sugar
2 sliced onions
1 clove garlic
3 bay leaves

Optional: Ginger root or ginger powdered spice. (highly recommended by me)

These freeze well, broth and all. To serve, fry after dipping in flour or a breading meal (cornmeal is what Grandma Smith uses). My usual breading mix includes a handful of cornmeal, 2 spoonfuls of flour, 3 good dashes of black pepper, 2 tsp of seasoning salt, a tsp of garlic powder, a couple of dashes of nutritional flakes, and a tsp or two of Chik'nish. Grandma served these with mashed potatoes and salad.

You can also use the gluten in other dishes like strips for stir-fry, gluten barbeque, anything really.

PS. It's also great served with atsara, see next recipe.