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1 cup Plant Milk
1/2 cup dried mushrooms
2 tsp Dried Onion
2 tsp Ground Garlic
1/2 cup Vegetable Broth (or apple juice works)
1/2 14 oz pkg firm tofu, patted dry (if allergic to soy, use chickpeas)
3 tbsp white miso paste (+ 2 for boiling water)
2 tbs Maple Syrup
1 tsp cayenne pepper
1 tbs Tahini
2 tsp celery seed
2 tsp Dried Sage
2 tsp Dried thyme
Blend wet ingredients, then add to
2 & 3/4 cups vital wheat gluten
Knead 12 minutes
Cut in half or thirds
Roll, Wrap in parchment paper and cheese cloth.
Boil 1 hr 15 min, turning midpoint
[I like to add 2 tablespoons miso paste to the water.}
Once cool, can be browned in oiled skillet,
Or shred for stew.
(I like to keep half for sandwiches, and shred half for stew.)
Nutrition info entire recipe:
1892 Calories, 167 Carb, 283 Protein, 20 Fat, 3328 Sodium, 6 Fiber
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Per approx. 1/2" slice
(1/20 recipe): Calories: 95
Carb: 8
Protein: 14
Fat: 1
Sodium: 166
Fiber: .3
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For Stew:
Half the "chicken" recipe
7 cups low sodium veg broth
1 TB liquid aminos
1/3 cup nutritional yeast
1/3 cup all purpose flour
1 tsp thyme
1-2 cup diced celery
2 cups carrots
2 cups diced potatoes
1 onion
12 cloves garlic
whole 10 oz bag peas
1 TB olive oil
Brown "chicken" and veg in the oil, before adding the rest.
Bring to boil, then turn back heat and slow simmer until
desired cinsistency.
Makes approx. 13 1-cup servings.
Per cup:
Calories 160, Carb 22, Protein 14, Fat 2, Sodoium 309, Fiber 3
Stew with NO MEAT added, per cup:
Calories 90, Carb: 16, Protein: 4, Fat: 1, Sodium: 166, Fiber: 3
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