2 cups soaked soybeans or garbanzos
(If you use canned garbanzos, drain the liquid
into a measuring cup and add water to equal 1 1/2 cups
total liquid.)
2 tablespoons soy sauce or 1/4 cup
Bragg Liquid Aminos
3 tablespoons Chicken-Like Seasoning
2 tablespoons yeast flakes
1 tablespoon onion powder
1/2 teaspoon garlic powder
2 cups gluten flour
1. To soak soybeans or garbanzos, place at
least 1 cup dry beans in about 2 cups of water
and leave at room temperature for about 12 hours.
2. Place 2 cups of soaked, drained beans in a blender
with 1 1/2 cups fresh water and blend.
3. While blending, add seasonings and blend smooth.
4. Pour into a bowl and add the gluten flour. It will
become very stiff, and the last of the flour should be kneaded
in with your hands. Knead for 2 minutes. If it is too soft (not
holding together in an elastic ball), knead in 1/4 – 1/2 cup
more gluten flour. This can be done in an electric bread mixer
or by hand. Longer kneading will make a final product that is
more chewy and elastic, while less kneading will make a final
product that is more spongy and breadlike.
5. Form into two oval-shaped loaves and place on an oiled
cookie sheet. Bake 50 minutes at 350˚F. Cool on a rack. May be
frozen.
6. When cool, slice very thin (about 1/8 inch) and simmer in the
following broth for 5 minutes:
4 cups water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Chicken-Like or Beef-Like Seasoning (depending on flavor desired)
7. For a slightly thicker broth (which makes a richer, more attractive presentation),
dissolve 1 1/2 tablespoons cornstarch in 1/4 cup water and gradually stir into the
simmering cutlets. Keep stirring until nicely thickened.
8. Serve with mashed potatoes or Bread Dressing or make into Creamy Stroganoff.
Source: Seven Secrets Cookbook, used with permission.