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Easiest Golden Veggie-Chicken Cutlets

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  • 1 cup vital wheat gluten flour
  • 3/4 cup tap water
  • 5 chicken flavored bouillon cubes
  • Optional: Dash each poultry seasoning, hot pepper flakes &/or turmeric
  • 3 cups water

In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat cutlet shape. I aiim for a rough oval, but the shape really doesn't matter that much. Try to get the cutlets to be about 1/2-inch thick. They will be stretchy, so you have to be patient. Lay them aside when they are shaped to your liking.

Meanwhile, bring the broth, any seasonings and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the cutlets. Allow them to simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don't require much attention while they cook. As they cook, the cutlets will increase in size, almost doubling, and will turn a pleasant appetizing golden color.

As the cutlets cook, be sure that the broth simmers and doesn't boil. If cooked too fast, the cutlets will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the cutlets have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes. 

Freezer Cooking

 
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