Quick Gluten Steaks
Ingredients:
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp nutritional yeast (optional)
breadcrumbs
Oil for frying
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms - about 3 minutes. Roll dough into a log and slice into six evenly sized pieces. Stretch each schnitzel gently to the size you want. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel.Serve with gravy or as burgers. Can be frozen.
Ingredients:
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp nutritional yeast (optional)
breadcrumbs
Oil for frying
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms - about 3 minutes. Roll dough into a log and slice into six evenly sized pieces. Stretch each schnitzel gently to the size you want. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel.Serve with gravy or as burgers. Can be frozen.
Tomato Gravy
Ingredients:
1/2 can tomato soup
1/4 cup cream
1 tsp onion flakes
Method:
Stir all igredients together in a small saucepan. Gently bring to a simmer over a low heat. Do not boil. Simmer for 1 minute, remove from heat and serve.
Ingredients:
1/2 can tomato soup
1/4 cup cream
1 tsp onion flakes
Method:
Stir all igredients together in a small saucepan. Gently bring to a simmer over a low heat. Do not boil. Simmer for 1 minute, remove from heat and serve.
Gluten Schnitzels
Ingredients:
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp nutritional yeast (optional)
breadcrumbs
Oil for frying
Gravy:
1 pkt French onion soup mix
1 tsp marmite
1 litre water
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms. Roll dough into a log and slice into six evenly sized pieces. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel. When all have been browned add soup mix, marmite and water to pan. Stir until boiling. Return schnitzels to pan, turn heat down and simmer for 20 - 30 minutes. You may need to add more water to the gravy during this time. After 30 minutes the schnitzels should be puffed and the gravy thick. Serve immediately, or cool and freeze in gravy.
Ingredients:
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp nutritional yeast (optional)
breadcrumbs
Oil for frying
Gravy:
1 pkt French onion soup mix
1 tsp marmite
1 litre water
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms. Roll dough into a log and slice into six evenly sized pieces. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel. When all have been browned add soup mix, marmite and water to pan. Stir until boiling. Return schnitzels to pan, turn heat down and simmer for 20 - 30 minutes. You may need to add more water to the gravy during this time. After 30 minutes the schnitzels should be puffed and the gravy thick. Serve immediately, or cool and freeze in gravy.