13559 Two and a half hours 30 minutes Six servings Mon Sep 15 07:38:07 -0700 2008 Mon Sep 15 11:48:15 -0700 2008 Medium Other User http://www.chow.com/recipes/13559 Mon, 15 Sep 2008 18:48:15 GMT This recipe produces a vegan “steak” that’s so tasty, so juicy, that you’ll never miss the real deal.

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Put all ingredients except gluten and cornmeal in a blender and blend until smooth.

Place gluten and cornmeal in a large bowl. Pour contents of blender in and mix together. Knead into a firm ball. You may need to add a little more gluten flour as you knead. Dough should be still soft but not sticky.

Cover bowl and let sit for one hour.

Dust counter with gluten flour, and roll out the dough. Using a biscuit cutter, cut out six “steaks”.

In a large pot, mix the following ingredients: 3 cups cold water, 3 Tbsp beef-style boullion, 1 1/2 Tbsp oil, 2 Tbsp Soya Sauce, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder.

Place steaks into the cold broth, cover, and bring the contents to a slow simmer.Cook on low for about seventy-five minutes, turning occasionally.

Allow steaks to cool about ten minutes, then place steaks and broth in a sealed container. To reheat later, put the steaks and the broth back in the pot and simmer just long enough to heat through.

Serve with a spoonful of broth on top.

]]> http://www.chow.com Veggie Queen 50 Main 6 oz silken tofu (1/2 box of Mori-Nu)

]]> 3/4 cup cold water

]]> 1 1/2 Tbsp ketchup

]]> 1 Tbsp olive oil

]]> 1 1/2 Tbsp Braggs Liquid Aminos (You can substitute Soya Sauce)

]]> 1/2 Tbsp steak sauce

]]> 1 tsp vegan Worcestershire Sauce

]]> 1/4 tsp black pepper

]]> 1/2 tsp Italian Seasoning

]]> 1/4 tsp powdered sage

]]> 1 Tbsp Red Star Nutritional Yeast

]]> 2 Tbsp beef style vegan boullion

]]> 1 1/2 Tbsp cornmeal

]]> 1 1/2 cups vital wheat gluten flour

]]> 332 vegan 343 seitan 435 vegetarian