The Gluten Steak. A New Twist on a Vegetarian Classic!

As a tribute to my oldest daughter, who became a vegetarian with strong conviction at twelve years old, I became inspired to create a contemporary version of the gluten steak. The recipes I found online were completely outdated and really needed some fresh cooking methods, flavors and ingredients.

I have a family I've been cooking for the last five months. They were meat eaters when they started using my personal chef services, but recently they decided to go completely vegetarian on me. Needless to say, they were excited to hear that I could accommodate them in their new vegetarian venture. I made these gluten steaks for them as one of their first dishes and they absolutely loved them.

Gluten steaks are like dumplings cooked and simmered into a flavorful broth. You can make the broth into a gravy, as I do in this recipe, or you can bread and fry the steaks, kind of like a chicken fried steak. They are really filling and stick to your ribs just as a dumpling does. They go great with mashed potatoes, scalloped potatoes or mac n' cheese.

So if you are going vegetarian and need something a little meaty, try this recipe and tell me what you think!


Vital Wheat Gluten Steaks

Broth

• 1 quart of mushroom broth
• 1quart of french onion broth
• 1 large vidalia onion; coarsely chopped
• 3 stalks of celery; coarsely chopped
• 3 medium carrots; coarsely chopped
• 3-4 cloves of fresh garlic; smashed
• 2-3 squares of not-beef bouillon or 2-3 Tbls beef-like seasoning
• 1/4 cup soy sauce
• 1/4 cup Worcestershire
• 1 tsp peppercorns
• 3 sprigs of fresh thyme or 1 small bunch of parsley

In a large pot, add the mushroom and onion broth. Chop the onions, carrots, celery and add to the pot. Smash and peel the garlic cloves and add to the pot whole. Add the beef flavored bouillon or seasoning, soy sauce, Worcestershire, peppercorns and thyme or parsley. Bring to a gently boil and simmer for about 15 minutes and cool 3 cups of broth in a separate bowl to make the steaks. Keep the rest of the broth with all the vegetables in the large pot to simmer the steaks when ready. This will provide the flavoring for the steaks.


Steaks

• 3 cups broth; cooled to room temperature
• 1 cup oatmeal; steal cut or old fashioned
• 3 cups vital wheat gluten
• 1 cup brewer's yeast
• 3 cups unbleached white flour; for dredging
• 1 medium vidalia onion; sliced
• 1/2 lbs of crimini mushrooms; cleaned and sliced
• 2 Tbls butter
• 1-2 Tbls olive oil
• Kosher salt; to taste
• Fresh Ground Pepper; to taste
• Granulated Garlic; pinch optional
• Cayenne; pinch optional

Whiz broth and oatmeal in blender for a few seconds and let sit for 5-10 minutes to soften. Pour in a medium size bowl.

Add vital wheat gluten flour and brewers yeast. Stir with fingers till well mixed. This will be sticky. Lightly sprinkle some gluten flour to help with the stickiness, but not too much as this will make it tough. Kneed 5-6 times. Cover with plastic wrap and let rest for 5-10 minutes. This will allow the dough to relax so you can shape.

Lay a large piece of plastic wrap on the table or cutting board. Place dough on plastic wrap and shape into a log. Make sure your hands are floured with regular white flour to make it easier to handle. Wrap the dough log and spin the ends to seal and shape the dough. Place in refrigerator and let set for 2-3 hours.

Remove the plastic wrap. Place unbleached flour in a pie plate. Cut into 1/4 inch slices and dredge them in the unbleached flour to coat. This will help the steaks keep from sticking together and create a nice gravy out of the broth they will be simmering in.

Place flour coated steaks into the the simmering broth. Bring to a gently boil, turn down heat and simmer for 1- 1 1/2 hours.

In a medium saute pan, put 2 Tbls butter and 1 Tbls olive oil. Add mushroom, season with salt, pepper, garlic powder, cayenne. Saute 2-3 minutes. Add onions, saute on medium to medium-high till mushrooms are browned and onions caramelized, 10-15 minutes.

When steak are done, place in a casserole dish. Pour all the broth with the vegetable and peppercorns into blender and blend till completely smooth. Smother the steaks with the sauteed onions and mushrooms. Pour blended gravy over the steaks till completely covered. Serve immediately or keep in fridge for up to 3 days, heat and serve when needed.


Tips:

Your can buy the mushroom and french onion stock at New Seasons, Whole Foods or the regular grocery store in the stock and soup isle.

I used Bob Mills vital wheat gluten and steal cut oats, but you can find gluten flour and old fashioned rolled oats in the bulk and nutrition isle of your local grocery.

Crimini mushrooms are the brown baby portabellas.


Chef Veronica Lee~

http://www.veronicaleeshomestylecuisine.com/Index.html